A veganized version of a Filipino dish that is packed with bold flavors and is spot on to the classic recipe. This vegan filipino chicken adobo is easy to make and will be ready in about 30 minutes. With a marinade of vinegar, black peppercorns, bay leaves, and tamari, it has the perfect balance of sweet and sour, with a kick!

Today’s recipe is a bit different than others we have shared on our blog. I don’t want to be corny, but this dish truly does have a special place in my heart. I am excited to share a piece of my family with you to enjoy and I hope you love it! 🙂

Adobo has many different connotations across various cultures, but in the Philippines, adobo refers to a whole dish and not a specific marinade or spice blend. Many people have even claimed it to be the “national dish of the Philippines”. There are many different ways to make adobo (according to the region of origin in the Phillippines), and proportion (and even presence) of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary from recipe to recipe. The recipe we are sharing today is based on how my family used to make it in the Philippines (Palawan).

When my mom came up to visit us in Washington in September, I took her to one of my favorite a restaurants (ever) called Ichiza. Not only did I want her to try their delicious food, but I also wanted to introduce her to their veganized versions of classic Filipino dishes she (and I) grew up eating. She was BLOWN away. She actually called the waiter over and talked to him for a good 5 minutes trying to get him to spill the deets on the recipe. Of course, he didn’t share, but he did give us some motivation to make our own.

Adobo was THE dish of my childhood. We had it at every family gathering (and still do to this day), and it was even something I requested every year on my birthday along with some pancit (Filipino noodles). After going vegan, I was sure that I was never going to be able to have the same adobo I grew up eating veganized. And by that, I mean I thought I wouldn’t be able to enjoy an adobo that was as nostalgic as the recipe my mom and aunties made for me growing up. Ichiza gave us the hope to squash that belief and try harder, and well, here we are!

My mom has on and off experimented with adobo for the last 6 years or so, since I started my vegan journey. She has tried various different vegan meat substitutes (store0bought seitan, jackfruit, tempeh, mushrooms) as well as all vegetable adobo, but nothing quite hit the spot. It wasn’t until I started eating more soy curls that I got the idea to try them out in the recipe. Soy curls are widely available up here in the Pacific Northwest, so when she came up to visit, we grabbed a few bags and tested it out. We also did more research to perfect the recipe–and by that I mean my mom called my aunties and asked them what they do and why. We made the changes we needed, and four batches later, we got it!

If you’re looking for more vegan Filipino dishes,  we’ve got you covered!

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Vegan Filipino Chicken Adobo (Gluten-free)

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★★★★★

5 from 17 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 35 minutes
• Yield: 6 servings

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Description

A veganized version of a Filipino dish that is packed with bold flavors and is spot on to the classic recipe. This vegan Filipino chicken adobo is easy to make and will be ready in about 30 minutes. With a marinade of vinegar, black peppercorns, bay leaves, and tamari, it has the perfect balance of sweet and sour, with a kick!

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Ingredients

• 2 heaping cups soy curls*
• 4 cups Vegan chicken broth (or vegetable broth of choice) * (see notes)
• ¼ cup liquid refined coconut oil* (or cooking oil of choice)
• 5 bay leaves
• ½ teaspoon black peppercorns
• 5 cloves garlic, finely minced
• 1 small (1 ½ cups) white onion, finely diced
• 2 small (2 cups) potatoes, peeled and cut into medium-sized pieces
• 1 medium (1 cup) carrot, peeled and cut into medium-sized pieces
• 1 cup reduced sodium tamari (or soy sauce if not gluten-free)
• ¼ cup apple cider vinegar*
• 1-inch fresh ginger, sliced (optional)
• 4–5 tablespoons light brown sugar

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Instructions

1. Prepare the soy curls. Add the broth to a small pot and bring to a boil. Remove the pot from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered. Allow the soy curls to rehydrate for 10 minutes.
2. 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.
3. 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.
4. After 5 minutes, mix the soy curls (with the broth) into the pan along with the soy sauce, vinegar and ginger. 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.
5. Bring the mixture to boil over medium heat, cover the pot again and allow it to simmer over medium heat. Simmer for 25-30 minutes, or until the potatoes are cooked through. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.
6. 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.
7. Serve with brown or white rice and enjoy!

Notes

• We tested this recipe with several different meat substitutes and we were the happiest with the soy curls. We have also made this recipe using our seitan chicken, but we did not list that in the recipe as it would require you to make that from scratch since it would taste different than store-bought seitan. If you would like to make the homemade chicken seitan, just follow all of the steps up until the boiling. After you boil the seitan, it will be ready for the adobo. We suggest also making the seitan pieces 1/2 of the size that you would have used in that recipe for the nuggets.
• We originally used water instead of broth in the video, but after testing it with broth, it is what we recommend for the best results.
• Check your local health food store or even Whole Foods for Soy Curls. If you are unable to find them local to you, they are available on Amazon.
• We used refined coconut oil to ensure that there was no coconut flavor in the dish.
• Apple cider vinegar is our preferred vinegar for this recipe. We tested it with white vinegar as well and it was too strong for our liking.
• Adobo is traditionally made with pork or chicken, but since we are using soy curls here, we added ¼ cup of oil to try and mimic the fat content that the non vegan version has. It seems like a lot, but keep in mind that there are 6 servings.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Entree, Dinner
• Method: One Pot
• Cuisine: Vegan, Filipino

Keywords: Entree, Dinner, Vegan, Filipino, One Pot, Adobo, Soy Curls

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!