Prep time: 10-20 mins + marinating time of 30minutes to overnight
Cooking time 20 mins
Chicken Adobo is a classic Filipino dish; using inspiration from https://kitchenconfidante.com I have made a vegan friendly version of this classic dish using mushrooms as the base.
I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.
Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.
- 12-16 large button/chestnut mushrooms
- 1 Red pepper, sliced
- 1 Onion, sliced
- 1 carrot
- 80ml soy sauce
- 80ml apple cider vinegar
- 1 head of garlic mashed or finely chopped
- freshly ground black pepper
- 3 bay leaves
- 1tsp or 1 cube veg stock
- 1 finely chopped chilli
- 1 tablespoon oil – I used olive oil
- 1tsp cornflour mixed with 1tbsp cold water
1. Marinade the mushrooms
- In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
- Add the sliced mushrooms and stir until they are well coated.
- Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.
2. Cook the Adobo
- Add oil to a hot pan
- Add the pepper, onion, carrot to the pan
- Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
- Fry the vegetables for about 5 minutes to soften the vegetables
- To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover
- Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
- After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like
- Serve with rice and enjoy!