Vegan Filipino Adobo
AuthorrossbarrettoA popular Filipino dish with a Vegan twist.
Prepare the soy curls. Bring a small pot of water to a boil and remove from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered with water. Set aside and allow the soy curls to re-hydrate for 10 minutes.
In the meantime, set a medium sauté pan over medium heat and add in the oil. Once heated, add in the bay leaves and black peppercorns, and cook for 1 minute.
Next add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more, then add in the potatoes and carrots and mix until well combined. Adjust the heat to medium-low and cover the pot. Allow the vegetables to cook through for about 5 minutes.
In the meantime, strain the soy curls through a fine mesh strainer and use a wooden spoon to gently push on the soy curls to squeeze out excess water. You can even do this by taking small handfuls and squeezing the soy curls in your palm over a sink. Be gentle as you do not want them to crumble!
After 5 minutes, mix the soy curls into the pan along with the soy sauce and vinegar. Push the mixture to the side with a cooking utensil and mix 4 tablespoons of brown sugar into the liquid portion until mostly dissolved, then mix through.
Cover the pot again with the lid and allow for it to simmer over medium heat for 15-20 more minutes, or until the potatoes and carrots are fork tender. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.
Remove from heat and cool before serving. If you would like, you can remove the bay leaves and peppercorns as best you can, but my family leaves them in and we just eat around them.
Serve with brown or white rice and enjoy!
Ingredients
Directions
Prepare the soy curls. Bring a small pot of water to a boil and remove from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered with water. Set aside and allow the soy curls to re-hydrate for 10 minutes.
In the meantime, set a medium sauté pan over medium heat and add in the oil. Once heated, add in the bay leaves and black peppercorns, and cook for 1 minute.
Next add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more, then add in the potatoes and carrots and mix until well combined. Adjust the heat to medium-low and cover the pot. Allow the vegetables to cook through for about 5 minutes.
In the meantime, strain the soy curls through a fine mesh strainer and use a wooden spoon to gently push on the soy curls to squeeze out excess water. You can even do this by taking small handfuls and squeezing the soy curls in your palm over a sink. Be gentle as you do not want them to crumble!
After 5 minutes, mix the soy curls into the pan along with the soy sauce and vinegar. Push the mixture to the side with a cooking utensil and mix 4 tablespoons of brown sugar into the liquid portion until mostly dissolved, then mix through.
Cover the pot again with the lid and allow for it to simmer over medium heat for 15-20 more minutes, or until the potatoes and carrots are fork tender. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.
Remove from heat and cool before serving. If you would like, you can remove the bay leaves and peppercorns as best you can, but my family leaves them in and we just eat around them.
Serve with brown or white rice and enjoy!
