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!
I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.
I find that this way the flavour is much fresher and you can tweak it to suit your taste too
This recipe is for a really easy, basic curry.
Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.
Prep time: 30mins to 3hrs (depending how long you marinade for)
Cooking time: 25mins
For the jackfruit:
- 1 tin jackfruit, drained
- 3tsp garam masala
- 0.5tsp ground ginger
- 1tsp black onion seeds (nigella seeds)
- 1tsp dried sage
- 1tsp chopped garlic
- 0.5tsp dried chilli flakes (more if you want it super spicy)
- Juice of 1 lemon
For the curry:
- 1 cinammon stick
- 1tsp cumin seeds
- 1 chopped onion
- 4 tomatoes, chopped into chunks
- Chopped veggies of your choice (I used green peppers)
- 0.5tin coconut milk
- 300ml veg stock
- (Rice to serve with)
- Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
- Thoroughly stir in the spices, garlic and lemon juice
- Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)
- In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)
- Add the veg and fry for a further 5 mins
- Add the jackfruit and fry for a couple of minutes to fry off the spices
- Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)
- After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
- Serve with rice and a protein source, such as nuts, tempeh or tofu.
I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.
Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.
Preparation time: approx 5 mins
Cooking time: 30 mins
- 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)
- 1tsp smoked paprika
- 1tsp mixed dried herbs
- 1tsp harissa paste
- 1tbsp golden syrup
- 1tsp soy sauce
- 1tsp olive oil
- 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic
- Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
- Place the aubergine on a lightly oiled tray
- In a bowl, mix all of the marinade ingredients until well combined
- With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices
- Cook for 10mins at 200C
- Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins
- Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins