Vegan Pinakbet

3 tablespoons oil

3 garlic cloves, minced

1” piece of ginger, peeled and minced

2 roma tomatoes, chopped and seeded

1 onion, peeled and diced

½ small kabocha squash or sweet potato, peeled and cut into 1” pieces

1 japanese eggplant, sliced into thick disks (you can also peel if you prefer)

Several long beans, cut into 2” lengths

1 small bitter melon, cut in half and seeded

10 pieces okra, ends and tops trimmed and cut into 2” pieces

1 block smoked (or regular) tempeh, cut into cubes

1 tablespoon vegan fish sauce or Worcestershire sauce

Pinch of chili pepper

A tablespoon of vinegar to finish if needed

Salt and pepper to taste

In a sauté pan, sweat onion until translucent.

Add garlic and ginger and sauté very briefly, be careful not to burn

Add tomatoes and sweat to release liquid

Add squash or sweet potato, eggplant, long beans, melon, okra and tempeh and a cup or two of water or vegetable stock with the fish or Worcestershire sauce and chili pepper

Cover and cook on low heat until vegetables are soft

Season with salt, pepper and a little vinegar for some acidity