Quick And Easy Vegetarian Pinakbet Food

QUICK AND EASY VEGETARIAN PINAKBET

Quick and Easy Vegetarian Pinakbet image

Make Pinakbet without meat or seafood under 20 minutes - a healthy and easy to cook Filipino vegan vegetarian dish!

Provided by Lainey

Time 21m

Number Of Ingredients 12

Ingredients

1 small red shallot (chopped)
3 garlic cloves (minced)
200 g kalabasa (chopped into medium sized cubes)
100 g string beans (cut about 2 inches long)
100 g ampalaya (bitter melon, deseeded and sliced)
1 long eggplant (cut in to 4 parts)
4-5 okra (sliced in two (or three if it's long))
2 tomatoes (quartered (optional))
1 cup coconut cream
1 tablespoon tamari soy sauce (or soy sauce)
2 teaspoon salt
salt and pepper to taste

Steps:

Heat a nonstick pan over medium heat and add oil.
Add onions, garlic, and saute for 1 minute or until translucent.
Add the kalabasa, cover and cook for 5 minutes or until the kalabasa is tender yet crisp.
Next add the string beans, ampalaya (bitter melon), eggplant and cover with the lid for 2 to 3 minutes or until they are semi tender.
Add okra, then cover with lid and continue cooking for about 1 minute.
Add coconut cream, tomatoes, soy sauce, salt and allow it to simmer for 2 to 3 minutes or until okra is cooked.
Season with salt, pepper and eat with rice.

Nutrition Facts : ServingSize 1 g, Calories 562 kcal, Sugar 17 g, Sodium 2857 mg, Fat 43 g, SaturatedFat 37 g, Carbohydrate 46 g, Fiber 17 g, Protein 12 g

PINAKBET

Pinakbet image

This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
½ pound pork loin, chopped
½ pound peeled and deveined prawns
salt and pepper to taste
1 tomato, chopped
¼ pound zucchini, seeded and cut into bite-size pieces
¼ pound fresh okra, ends trimmed
¼ pound fresh green beans, trimmed
¼ pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.4 g, Cholesterol 75.4 mg, Fat 10.3 g, Fiber 3.2 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 110.6 mg, Sugar 3.5 g

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