vegan filipino chicken adobo

amount of forethought required: 10-12 hours

stuff yll need

  • solids
    • 5-10 cloves of garlic, large pieces
    • 2 onions, large pieces
    • beyond meat chicken, cut into ½ strips
    • kale, shredded
    • ginger, peeled and cut into 1 inch chunks
    • white rice
  • liquids
    • 1 or 2 tbs oil (coconut or canola)
    • ¼ cup kalamansi juice
    • ½ cup soy sauce
    • ½ cup spiced sukang maasim
    • ¼ cup white vinegar
    • ¼ cup sukang iloco
    • 1 cup water
    • 1 tbs vegan fish sauce
    • ½ tbs white sugar
  • spices yo
    • a lot of crushed red pepper
    • bay leaves
    • black pepper
  • sides

stuff yll do

  1. prep garlic, onion, ginger, beyond meat
  2. make marinade in bowl:
    • vinegars
    • soy sauce
    • sugar
    • black pepper
    • crushed red pepper
  3. combine marinade with
    • beyond meat
    • ginger
    • garlic
  4. store combination for 6-8 hours
  5. toss it all in a biggish pot, along with:
    • oil
    • water
    • bay leaves
  6. bring to boil and then put heat to low
  7. cover (leaving a little gap for steam to escape) and ignore for 1-2 hour(s)
  8. shred kale
  9. add kale and add more water if needed to keep covered
  10. bring back up to boil, then reduce to medium low
  11. simmer for 20 minutes (or until kale sufficiently wilted)
  12. serve over a bed of white rice

notes

T_____ fondly recalls a ton of Filipino food from growing up but these days doesn't eat the meat that usually goes along with it. She described what adobo tastes like and, after many many iterations, we've arrived at this recipe.

Definitely consider pairing this with tomato salad. The cool sweetness of the tomato offsets the salty spice of the adobo.

I am obsessed with Filipino flavors. The ratio of sour, spicy, and sweet is perfect for me. It's a struggle though to find it vegan, so I've been working on a few recipes with the help of T_____'s memory.

This doesn't taste quite right if you don't marinate and slow cook everything. The spices don't quite mesh and the beyond meat doesn't get soft enough. However, if pressed for time, you can just make the sauce and cook the beyond meat for 30 minutes and then add the kale and do another 30 minutes.

substitutions

If you have trouble finding some of the ingredients, here are some subs we've found work well:

ingredient subtitutions
sukang iloco (sugarcane juice vinegar) balsamic vinegar, red wine vinegar
sukang maasim white vinegar + more chili flakes, apple cider vinegar
kalamansi lemon, lime. or kalamansi vinegar, which is weirdly somewhat easy to find around where i live
beyond meat soy curls, tempeh, pressed water-packed tofu

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