|amount of forethought required: 10-12 hours|
stuff yll need
stuff yll do
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.
If you have trouble finding some of the ingredients, here are some subs we've found work well:
|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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