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A veganized version of a warm and cozy classic Filipino dish packed with bold flavors and easy to prepare! Made with vinegar, soy sauce, garlic, bay leaves, and black peppercorns, this recipe perfectly balances salty, sour, and sweet.
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. While Filipino adobo can be considered adobo in the Spanish sense—a marinated dish—the Filipino usage is much more specific to a cooking process (rather than a particular recipe) and is not restricted to meat.
Adobo has occasionally been considered the unofficial national dish in the Philippines. There are many ways to make adobo (according to the region of origin in the Phillippines), and the proportion (and even the presence) of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary from recipe to recipe.
Ingredients You’ll Need
- Soy Curls: The star of this vegan jerky is Butler’s Soy Curls, which is a soy-based vegan meat alternative. We purchase ours at a local health food store, but they are also available online. These make for the perfect substitution for vegan chicken in this vegan jerky. Once the marinade is cooked, they have the same chewy and semi-tough meat consistency, with a pop of adobo flavor.
- Vegan Chicken Broth: Adds “chickeny” flavor without using meat. We like to use this one.
- Aromatics: Simple yet essential aromatic flavor base to start this dish right: bay leaves, black peppercorns, onions, garlic, and ginger.
- Soy Sauce: The salty, umami-packed flavor bomb of a condiment helps this barbecue build depth of flavor. You can also opt for tamari, which tastes like soy sauce, but is gluten-free.
- Vinegar: We used apple cider vinegar, but white vinegar works.
- Coconut milk: Brings a creaminess and richness that round out all the flavors.
- Oil: We like to use coconut oil or avocado oil.
- Brown Sugar: A sweetness that balances out both the acid and heat in this recipe.
- Red Pepper Flakes or Chili Garlic Sauce: To add spice. You can also opt for sriracha.
- Scallions: We used these as a garnish for serving to add a pop of color.
What does coconut milk adobo taste like?
The best way for me to describe adobo is bold! This recipe has the perfect balance of salty, sour, and sweet tastes with the perfect mix of vinegar, soy sauce, garlic, bay leaves, ginger, and black peppercorns.
I didn’t grow up eating coconut milk adobo, but after trying this variation, I fell in love! The coconut milk adds a creaminess and richness to the broth that rounds out all the flavors in this dish.
- Large Bowl
- Medium or large pot
If you’re looking for more vegan Filipino food, we’ve got you covered:
- Sinigang (Filipino Tamarind Soup)
- Giniling (Filipino Picadillo)
- Tortang Talong (Filipino Eggplant Omelette)
- Arroz Caldo (Filipino Rice Porridge)
- Filipino Adobo-Inspired Jerky
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