Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients:
– 2 heaping cups soy curls
– 4 cups vegan chicken broth or vegetable broth
– 1/4 cup refined coconut oil or cooking oil of choice
– 5 bay leaves
– 1/2 teaspoon black peppercorns
– 5 cloves garlic, finely minced
– 1 small white onion, finely diced (about 1.5 cups)
– 2 small potatoes, peeled and cut into medium-sized pieces (about 2 cups)
– 1 medium carrot, peeled and cut into medium-sized pieces (about 1 cup)
– 1 cup reduced-sodium tamari or soy sauce (if not gluten-free)
– 1/4 cup apple cider vinegar
– 1-inch fresh ginger, sliced (optional)
– 4 to 5 tablespoons light brown sugar
Instructions:
Add the broth to a small pot and bring it to a boil. Remove from heat, add soy curls, and mix to ensure all pieces are covered. Allow to rehydrate for 10 minutes.
Heat a medium sauté pan over medium heat and add in the oil. Once heated, add bay leaves and black peppercorns. Cook for 1 minute.
Add the minced garlic and cook until golden brown, ensuring it does not burn. Add the diced onion and cook for 1 minute. Then, mix in the potatoes and carrots. Reduce to medium-low heat, cover, and allow vegetables to cook for about 5 minutes.
Add the soy curls (with broth), tamari, vinegar, and ginger to the pan. Push ingredients to one side and mix 4 tablespoons of brown sugar into the liquid until mostly dissolved. Then combine everything.
Bring the mixture to a boil over medium heat. Cover the pot and let it simmer for 25 to 30 minutes or until the potatoes are fully cooked. Adjust seasoning to taste and add another tablespoon of brown sugar if needed.
Remove from heat and allow to cool slightly before serving. Optionally, remove bay leaves and peppercorns, or eat around them as traditionally done.
Serve with white or brown rice and enjoy.
Optional Notes:
Soy curls were chosen as the preferred meat substitute for this recipe. However, seitan, jackfruit, or tofu can also be used.
Refined coconut oil is recommended to avoid coconut flavor, but other cooking oils can work.
Apple cider vinegar is preferred for a balanced tang; white vinegar can be too strong.
If using broth instead of water, there’s no need to drain. If using water, follow video instructions to drain it.
Adding oil mimics the usual fat content traditionally present in non-vegan adobo dishes.
Cooking Tip: To crisp up the soy curls, you may consider air-frying them at the end.
Serve warm and enjoy this vegan twist on a Filipino classic!