Vegan Adobo
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
3
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Calories
474 kcal
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Course
Main Course
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Cuisine
Filipino
Vegan Adobo
Description
Vegan Adobo uses seitan as the main protein, simmered in a blend of full-fat coconut milk, cane vinegar, dark and light soy sauces, sugar, black pepper, bay leaf, and dried red chili peppers. The preparation begins with sautéing onion and garlic to soften their flavors. Then the liquid and seasoning ingredients are combined and simmered for about 20 minutes to meld and reduce slightly. Meanwhile, the seitan is browned in oil to develop a golden crust before being added back to the sauce for a brief finish. The final dish offers a creamy and tangy sauce coating tender, flavorful morsels of seitan.
The method yields a rich, slightly spicy, and savory adobo variant that shines when served with steamed rice, allowing the sauce to be fully enjoyed. Optionally, fresh cilantro adds a touch of herbal brightness as a garnish. This plant-based version retains key flavor notes of traditional adobo but omits animal products.
Note that the nutrition information provided applies to the adobo itself and does not include rice. Using full-fat coconut milk is important to achieve the appropriate richness in the sauce.
Ingredients
- 2 tablespoons neutral cooking oil can use vegetable oil or coconut oil; divided, generic cooking oil
- 1 onion halved and thinly sliced, large
- 4 cloves garlic (peeled and smashed)
- 14 ounces coconut milk (make sure you're using a full-fat coconut milk, preferably a brand like Aroy-D)
- 3 tablespoons cane vinegar
- 2 tablespoons dark soy sauce (you can also start with half this amount and adjust to taste)
- 2 teaspoons soy sauce light
- 1 tablespoon sugar
- 1/2 teaspoon black pepper or 1 teaspoon whole black peppercorns; they're more traditional, but will have to be picked out, ground
- 1 bay leaf
- 2 red chili pepper dried
- 8 ounces seitan or other vegan protein substitute of choice: tofu, oyster mushrooms, etc, chicken-style
- 2 tablespoons cilantro (chopped, optional)
Instructions
- Heat a pan over medium-high heat. Add 1 tablespoon of oil, along with the onion and garlic. Saute until softened. The onions can crisp ever so slightly at the edges, but they shouldn’t take on too much color.
- Add the coconut milk, cane vinegar, dark soy sauce, light soy sauce, sugar, black pepper, bay leaf, and 2 dried red chili peppers. Turn the heat down to a low simmer, and cook for about 20 minutes.
- Meanwhile, heat another tablespoon of oil in a skillet (nonstick works great). Break up the seitan or cut it into desired shapes, and add it to the pan. Brown it until it’s golden all over. Add it to the sauce, and cook for another 5 minutes.
- Serve with steamed rice and chopped cilantro on top, if using.
Notes
- This recipe uses full-fat coconut milk; lighter versions may change the sauce's richness.
- Seitan can be replaced with tofu, oyster mushrooms, or other vegan proteins based on preference.
- The dish pairs well with steamed rice to absorb the flavorful sauce.
- Nutrition info provided excludes rice to focus on the adobo component only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 21g | 42% |
| Fat | 39g | 60% |
| Saturated Fat | 26g | 130% |
| Sodium | 1252mg | 52% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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