by Elena Johnson
When you think of Adobo, you probably think of chicken. As the centerpiece of the dish, with only a few other ingredients adding flavor, you may be wondering: is it possible to make a vegetarian version? Fortunately, there are many varieties of delicious meat-free chicken available today, and since they’re made from plants they’re cholesterol-free. Best of all, they can be prepared in a fraction of the time, saving you time in the kitchen while also saving animals.
Here’s my heart-healthy, more humane approach to traditional Adobo.
My meat-free version substitutes the chicken with Gardein Chick’n Scallopini, available in many grocery stores. Any vegetarian chicken, such as Beyond Meat Chicken-Free Strips, Lightlife Smart Strips Chick’n, or MorningStar Farms Meal Starters, will work in this recipe.
2 Tbsp. canola oil
1 large onion, sliced
4 cloves garlic, chopped
12 – 16 oz. vegan chicken
½ cup Bragg Liquid Aminos, or soy sauce
½ cup white vinegar
2 bay leaves
Black pepper (preferably freshly ground)
Steamed rice for serving
Cook onion and garlic in oil in a stock pot over medium-high heat until onion is translucent. Add chicken and brown on all sides. Add Bragg Liquid Aminos, vinegar, bay leaves, and pepper. If the liquid doesn’t cover the chicken, add a little water until chicken is submerged. Bring to a boil and then reduce heat to low. Simmer for approx. 15 minutes, or until liquid is reduced by about half. Remove bay leaves. Serve over steamed rice.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email email@example.com.