Enjoy the national dish of the Philippines, Filipino vegan vegetarian Chicken Adobo without all the cholesterol! It's full of delicious flavors like vinegar, black pepper, and bay leaves. You can whip it up in just 30 minutes, and it's a meatless twist on the classic Filipino Chicken Adobo that'll make you want seconds!
Looking for more veganized Filipino recipes? Tofo Adobo Lettuce Wraps or my Mango Salad.
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What is Chicken Adobo?
Chicken Adobo is a beloved Filipino dish, traditionally a type of stew. Originally, "Adobo" referred to a method of meat preservation, as refrigeration wasn't available in early Filipino households. To preserve meat, they cooked it in large batches with vinegar. Over time, "Adobo" evolved into the name of the dish itself.
Now, I've veganized it! By replacing the chicken with plant-based alternatives and using ingredients like tofu or mushrooms, I've transformed this classic dish into a delicious vegan version that's perfect for those looking for a meat-free option packed with all the bold flavors of traditional Chicken Adobo.
Top Tips
- Letting the adobo simmer for at least 45 minutes or longer will really enhance the flavor. Simmering helps the flavors blend together perfectly.
- If you want your vegetarian Filipino Chicken Adobo to be a bit spicy, pound the peppercorns using a mortar and pestle or a grinder. Cracking the peppercorns bring out a delicious spice to the Adobo.
Substituions
- If you can't find magic meat, feel free to use soy curls, Just Like Beef, or Vegan Beef Slice.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Vinegar: Apple cider vinegar or rice vinegar can be used instead of traditional vinegar.
- Brown Sugar: Substitute with coconut sugar, maple syrup, or agave syrup for a vegan sweetener.
- Pepper: Use black pepper or add a touch of crushed red pepper flakes for heat.
Variations
- To boost the flavor of your vegetable meat, consider marinating it beforehand. Simply combine soy sauce, a touch of brown sugar, and pepper, then pour the mixture over the vegetable meat and let it marinate for at least 30 minutes before cooking.
- Feel free to add vegetables like carrots.
Storage
- Leftover adobo, whether it's tofu, mushrooms, vegetables, or lentils, should be stored in an airtight container in the refrigerator.
- It's best to consume refrigerated adobo within 3-4 days to ensure freshness and safety.
Ingredients
Gather the ingredients for this Filipino Vegetarian Chicken Adobo and once the ingredients are all ready, let's begin!
- vegetable oil
- red shallot
- garlic
- ginger
- shitake mushroom
- magic meat
- small potato
- water
- soy sauce
- white vinegar
- peppercorn
- dried bay leaves
- eggplant
- dark brown sugar
- mushroom seasoning
- salt
- pinch of pepper
- onion green leaves
- bell peppers
Instructions
First marinade the magic meat for at least 15 minutes.
Heat a nonstick deep skillet over medium high heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent:
Add ginger:
Then add the shittake mushroom and stir fry for about 2 minutes:
Add the meat protein and mix:
Then add the potatoes and cover for about 3 minutes or until it softens:
Add 1 cup of water and cover until it simmers:
Add soy sauce:
Next, add the vinegar:
Then the black peppercorns:
And finally the bay leaves and mix:
Then add the eggplant and cover until it softens or for about 5 minutes:
Add dark brown sugar:
Then season with salt and pepper:
You can also add mushroom seasoning to enhance the taste:
Add bell pepper mix and finish it off by garnishing it with green onion leaves. Vegetarian Adobo is one of the Filipino favorites and I understand why - this dish smells so good!
Frequently Asked Questions
More Filipino Cuisine:
My Favorite Filipino Desserts:
Authentic Vegetarian Chicken Adobo
Ingredients
- 2 tablespoon vegetable oil
- 1 small red shallot diced
- 4 cloves garlic minced
- ½ tablespoon ginger minced
- ¼ cup shitake mushroom sliced
- 8-10 pcs magic meat pre-soak with hot water for 5 minutes
- 1 small potato cut into wedges
- 1 cup water
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 teaspoon peppercorn
- 3 dried bay leaves
- 1 med eggplant cut Cut into 2-3 inch wedges
- 1 tablespoon dark brown sugar
- 1 teaspoon mushroom seasoning
- ¾ teaspoon salt
- pinch pepper
- 1 green onions chopped
- ¼ cup bell pepper thinly slice into strips
Instructions
- Heat a nonstick pan over medium heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent.
- Add ginger, shitake mushroom and stir fry for about 2 minutes.
- Add the meat protein and mix. Then add the potatoes and cover for about 3 minutes or until it softens.
- Add 1 cup of water and cover until it simmers.
- Add soy sauce, vinegar, peppercorn, and bay leaves.
- Then add the eggplant and cover until it softens or for about 5 minutes.
- Add dark brown sugar and season with salt and pepper or add mushroom seasoning to enhance the taste.
- Add bell pepper mix and finish it off by garnishing it with green onion leaves.
I grew up eating Chicken Adobo and it was one of my favorite Filipino meat dishes my Grandma made. She used to make it every other week and just thinking of it makes me salivate. (It's the flavor that makes me salivate. 😉)
I remember the last time I ate Chicken Adobo was when I was 18 years old. I wasn't vegetarian yet but I had spent the summer being vegetarian because I was in a summer program that only served vegetarian/vegan meals.
Anyways, I came home for the weekend and my dad had made Chicken Adobo and I ate 2 platefuls and I kind of felt guilty- so that was the last time I ate chicken adobo.
It's been years since I had a flavorful vegan chicken adobo. Until earlier this year (May 2019), I visited a restaurant in the Philippines that served vegan chicken adobo and it was AMAZING! The flavor was just right and the vegetarian meat melted in your mouth! I didn't want to tell my husband it tasted like the real thing because I know it would freak him out. (He's been vegetarian most of his life and never liked the idea of eating real meat.)
Since then, I've been working on a recipe to replicate it and I think this may come close! I hope you enjoy it!
Liz L says
wow! the flavor is there! while nothing can replace meat, this certainly comes close.
Lainey says
Thank you, Liz! I'm glad you find it flavorful. 🙂