Name: Filipino Coconut Milk Adobo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 3 cups soy curls; 3 1/2 cups vegan chicken broth; 3 tablespoons coconut oil (or cooking oil of choice); 6 bay leaves; ½ teaspoon whole black peppercorns; 15 cloves garlic, finely minced; 1 small white onion, finely diced; ½-3/4 cup low-sodium soy sauce (or tamari for gluten-free); 1/4 cup apple cider vinegar; 1 cup unsweetened coconut milk; 1-inch fresh ginger, cut into 3 or 4 pieces; 4–5 tablespoons light brown sugar, as needed to taste; Optional: red pepper flakes, garlic chili sauce, or sriracha, to taste; Optional: scallions, for garnish; Rice, for serving

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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.

macro shot of vegan coconut milk adobo in gray pan

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 for vegan coconut milk adobo

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.

vegan coconut milk adobo with rice in white bowl

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.

Equipment

Large Bowl
Medium or large pot

close up shot of vegan coconut milk adobo in gray pan

If you’re looking for more vegan Filipino food, we’ve got you covered:

horizontal photo of vegan coconut milk adobo with rice in white bowl

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!