Cooking My Own Version of Pinakbet: A Heartwarming Vegetarian Delight

Cooking a dish that reminds me of home brings comfort and joy. Pinakbet, a classic Filipino vegetable stew, is my all-time favorite to prepare. My vegetarian version stays true to its rich flavor and authentic roots while fitting my lifestyle.

I use eggplant, squash, okra, and bitter gourd (ampalaya) in my Pinakbet. Each vegetable adds a distinct taste and texture, creating a balanced dish full of flavor. To me, this meal is a story of Filipino heritage and simplicity: resourceful yet nourishing and made with love.

I always start with fresh ingredients—eggplant, squash, okra, and ampalaya. Preparing them heightens my anticipation for a hearty meal. Sometimes, I serve Pinakbet with fried fish for texture, but it stands alone as a complete, satisfying dish.

The cooking process begins by heating a small amount of oil in a pan. And saute the meat. I then sauté minced garlic and chopped onions until they release their familiar, mouthwatering aroma that fills the kitchen. Next, I add chopped tomatoes, letting them soften and release their natural juices. The combination of onion, garlic, and tomato forms the flavorful base of many Filipino dishes, and in Pinakbet, it gives the vegetables a rich and savory foundation.

Once the tomatoes are fully cooked, I add the squash. Squash takes a bit longer to soften, so I give it a head start. As it cooks, it begins to melt slightly, adding a hint of natural sweetness and creaminess to the dish. After a few minutes, I add the eggplant, okra, and ampalaya. The mixture of these vegetables creates a vibrant palette of colors — the deep purple of the eggplant, the bright orange of the squash, the green of the okra, and the pale bitterness of the ampalaya. It’s not just a meal; it’s a feast for the eyes.

I add water and cover the pan, letting the vegetables simmer so flavors meld. The sweetness of squash balances ampalaya's bitterness, while okra's texture ties the dish together. The aroma is inviting, whetting your appetite for rice.

I season Pinakbet with salt or fish sauce, or substitute soy/mushroom seasoning for a vegetarian version. Sometimes I add tofu or tempeh, making the dish more filling and keeping its savory Filipino essence.

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Cooking my version of Pinakbet reflects my love for health and tradition. Being a vegetarian lets me sincerely appreciate Filipino flavors. Each time I prepare this dish, I celebrate the natural tastes of vegetables and the simplicity of comforting food.

Pairing Pinakbet with fried fish brings harmony of flavors and textures—crisp, salty fish and tender vegetables make for a perfect Filipino meal: simple, satisfying, and heartfelt.

Cooking Pinakbet connects me to Filipino culture—from the farmers to kitchen traditions. It’s proof that sincerity and care, not cost or complexity, create great food.

In the midst of a busy world, cooking Pinakbet brings peace and gratitude. This meal is about embracing health, savoring simple pleasures, and nourishing both body and spirit.

Eating Pinakbet with rice, and sometimes fish, brings happiness in simple things. Cooking is more than just food; it’s an act of love and a celebration of health, reminding me that the best meals come from the heart.