Vegan Chick'n Adobo
Vegan Filipino Chick'n Adobo ... AKA your new favorite dish. Seriously, this isn't considered the National Dish of the Philippines for no reason. Tender vegan chicken, slow-cooked savory sauce, and pops of heat from whole peppercorns are served over rice the most effortless, yet delicious meal!
Ingredients
- 6 TBS vegetable oil divided
- 1 large white onion thinly sliced
- 1 jalapeño thinly sliced
- 1 tsp whole peppercorns
- 1/2 tsp red pepper flakes
- 15 cloves garlic smashed
- 1 cup prepared vegan chicken broth or vegetable broth
- 3/4 cup white vinegar
- 1/2 cup soy sauce or Tamari
- 1/3 cup hoisin sauce
- 6 bay leaves
- 10 oz vegan chicken strips
- Cooked rice for serving
- Chopped green onion for serving
Instructions
- In a pot on medium heat add 4 tablespoons oil
- Once the oil is hot and shimmering at the bottom of the pot, add onions, jalapeño, peppercorns, and red pepper flakes. Sauté, stirring often, until the onions and jalapeños have cooked down, about 7 to 8 minutes.
- Add the garlic and cook another 1 to 2 minutes, stirring often.
- Add broth, vinegar, soy sauce, hoisin sauce, and bay leaves. Increase heat to high and bring to a simmer. Once at a simmer, reduce heat to low, cover, and simmer for 25 minutes.
- While the broth is simmering, add the remaining 2 tablespoons of oil to a pan on medium heat. Once the oil is hot, add chick'n and cook until warmed through and slightly crisp around the edges, about 10 minutes. Using the back of a wooden spoon, break the chick'n up into bite-sized pieces. Remove from heat and set aside.
- After 25 minutes of simmering, add vegan chick'n to the broth and simmer, this time uncovered, stirring occasionally, until the sauce has thickened, about 15 minutes.
- Serve chick'n adobo immediately over cooked white rice. Garnish with green onions and enjoy!
Tried this recipe?Let us know how it was!