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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!
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. If you use broth, you do not need to drain it as mentioned in the instructions of the recipe. If you use water, drain it (like the video).
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!Print
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!