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Hope you all enjoyed this vegan kare kare!! A special thanks to Lee Kum Kee ( for sponsoring this recipe!

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Vegan Kare Kare
Makes 6 Servings

1 onion, chopped
1 tablespoon Lee Kum Kee Minced Garlic (
1 can jackfruit (
1 large tremella mushroom, soaked and cut into chunks ( — Can sub for morel mushrooms
4 cus water
1/3 cup annatto seeds soaked in a cup of boiling water, strain
1 cup ground peanuts
1/2 cup natural peanut butter
1/3 cup toasted ground rice (
1 banana flower bud, sliced (sub for artichoke heart)
1 bunch bok choy
1 bunch string beans
1 Japanese eggplant, sliced
2 tablespoons rice vinegar
2-3 teaspoons salt, more or less to taste
1 teaspoon soy sauce, optional
1 teaspoon coconut sugar
pone yay gyi or miso

Music: Verge by Ikson

Camera Equipment:

Canon 80D
Canon 10-18mm Lens:
Canon 50 mm F1.4:
Sony A6300 w/ 16-50mm lens:
Sigma 16mm F1.4 Lens:
Pixel 2:
Audio Technica Lav Microphone:
Blue Yeti Microphone:
Fovitec Bi-Color LED lights:
LED Lights:
Diva Supernova Ring Light:

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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East Meets Kitchen says:

Hi Everyone!! I hope you all enjoy this amazing Pinoy dish!! I've had it on my mind for a long time…I'll try to put some substitutes in the description box for you all since some ingredients may be hard to get, but once you have the base in there, anything you add to it will taste amazing. Hope you all enjoy and have a lovely Friday!!❤️

Ramona Macabugao says:

Thank you for this recipe. We r transitioning to veganism.

Salaine Ramirez says:

This looks so BOMBBBB

veGieSeitan says:

I love vegan kare kare. It's SOOOO much easier to make than the meat version and honestly it tastes better and you don't feel like you need to hibernate afterwards. I used to make it with shiitake mushrooms as the meaty substitute but I tried the jackfruit and I like that better. However I stewed the jackfruit in vegan beef broth beforehand do that it would absorb more flavor. I also omit the banana flower because I just can't get it to work and it's so hard to find.

Darryl Pang says:

The Kare Kare looks REALLY delish! The Syu Ji you used (White Fungus) is extremely white. The ones I buy have a yellow tinge throughout. Peeps could add Fried Gluten (Min Gun) if they can find it. Add a bowl of rice and you've got a winning dish.

Jack Fruit is seasonal here in Hawaii. I don't recall seeing frozen Jack Fruit in the stores here.

patty 8873 says:

Love your recipes and I save them, but just a suggestion. Most written recipes list the ingredients in order in which you add them. I always feel a bit confused when I’m following a recipe from a video like yours and the preparation instructions are verbal but the ingredients are written down. Maybe I have some sort of disorder, ha ha.

rpowling says:

Delicious! I am definitely going to make this. So many textures and flavours! Hearty and healthy and creamy and awesome. Ive never had kare kare, but i can’t wait to try it. Thanks 🙂

Andrea Lee says:

Amazing!! Could you please show us another vegan version of Philippineo favorite such as Pinabet?? 😋
Bless you for all your sharing😘🙏

Lorelei Oliverio says:

I love that you bring us Asian cuisines different from the "mainstream" ones!

San Ram says:

First 🙋🏻 love your recipe. Greetings from the Netherlands

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