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Veganuary-Pinakbet-FoodwithMae-6

Pinakbet na Purong Gulay

Vegan Pinakbet – A vegetable medley cooked with salted black beans. Pinakbet is a regional dish from Ilocos, north of Philippines.

What is Pinakbet?

Pinakbet or Pakbet is a dish from Ilocos and Its name came from the Ilocano word pinakebbet which means “shriveled”, in reference to the vegetables being sweated in the pot over low heat until “shrunken”. It’s usually cooked with Bagoong or fermented fish and meat BUT this version is cooked with Salted black beans an alternative to fermented fish. 

I was asked to make a vegan dish and I chose to make Pinakbet as it has many vegetables and it’s easily replicable using other veggies. If you’re Ilocano please refrain from being negative about this version. If it will make you feel better I will also make a classic version of this dish. 

Pinakbet is usually cooked with vegetables available in the Philippines such as long beans, egg plant, tomatoes, pumpkin, bitter gourd, okra and so many more local veggies in the Philippines. Normally these veggies are available in many Filipino back gardens like the one I used to have when I was living in the Philippines. The method of cooking this dish is simple, cook the hardy veggies first then to the least hardy veggies so that they will not become mushy. Pinakbet is usually seasoned with bagoong or fermented fish sauce or fermented shrimp paste and it’s usually added with cooked meat or fish. 

Like many FIlipino dishes Pinakbet is versatile and you can make it the way you like it! 


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Veganuary-Pinakbet-FoodwithMae-6

Ingredients

200g butternut squash
200g sweet potatoes
200g green beans
1 aubergine
200g courgette
4 tomatoes
100ml vegetable stock
1 onion
4 garlic
2 tablespoon salted black beans or soy sauce
¼ teaspoon salt
¼ ground black pepper

Instructions

1
In a medium pot sautee onions for about a minute, add garlic and tomatoes. Cook for another minute.
2
The vegetables will be added & cooked according to how hardy they are. First, add butternut squash and sweet potatoes. Pour the vegetables stock and season with salted black beans, salt and ground pepper. Simmer on low heat for about 10 minutes.
3
Next, add aubergine, cook for 5 minutes then add green beans and simmer for 5 minutes. Lastly add courgette and simmer for another 5 minutes.  
4
To mix the vegetables without making it mashy, take the pot, shake and toss the vegetables around the pot.

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