Usually, when I made my vegan pinakbet, I use vegan stock from the shop. But after attending the cooking demonstrations, I learned how to make my own Vegan Stock.
1 Small Ampalaya (Bitter Gourd)
1 Small Gabi (Taro)
4 Small Eggplants
5 Okra (Lady’s Finger)
1 Big Tomato or 3 Small ones
For the Stock Ingredients:
1 Tbsp Nutritional Yeast Extract
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ginger powder
1/2 tsp salt
1/2 tsp sugar
1 Cup Water
1/2 tsp Olive Oil
Bring the water to boil and add the stock ingredients one by one or if you have already prepared the mixture, just add one tablespoon.
Chop the vegetables in any shape you fancy.
Add the chopped taro and bring back to boil for about 3-5 minutes.
Then add all the other vegetables. Bring back to boil and let cook for another 3-5 minutes or until the vegetables are cooked.
Add the oil last.