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!
Two for the price of one…
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 Pão 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
- 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
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.