Filipino style Mushroom Adobo

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.

Ingredients

  • 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

Recipe

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!

Recipe| Vegan Brazilian XinXim Curry

Two for the price of one…

Serves 2

Cooking and prep time: 30 mins

This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made PĂŁo de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on thelatinacook.com I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients

  • 200ml coconut milk
  • 100g peanut butter
  • 50ml Vegetable stock
  • 2 portions meat replacement of your choice i.e. quorn
  • 1 tin Black Beans
  • 1 onion chopped
  • 1tbsp nori flakes (or 1 nori sheet, crumbled up)
  • 1 red chillies, finely chopped
  • 1 lime – juice of
  • 2 cloves garlic, crushed or finely chopped
  • Chopped cashews to garnish

Recipe

  • Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
  • When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
  • Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
  • Add the meat substitute and black beans to the sauce

  • Simmer on a low heat for 5-10 minutes
  • Serve topped with toasted cashews and a side of rice

Recipe | Deliciously Easy, Jackfruit Curry

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

Ingredients

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)

Recipe:

Jackfruit marinade

  • 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.)

Curry:

  • 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.