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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
- 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