This Vegan Adobo Recipe (Filipino Cuisine) with mushroom, potato, and carrot is a perfect meal for your family dinner. With a marinade of vinegar, bay leaves, and soy sauce, the dish has the perfect balance flavor of sweet and sour, with a kick!
Cooking Vegan Filipino Adobo (Gluten-free) today reminded me of the time that I had been living in the Philippines for 5 months.
One of the things that impressed me the most is the traditional food named Adobo Chicken. With a marinade of vinegar, bay leaves, and soy sauce, the dish has the perfect balance flavor of sweet and sour, with a kick!
Back then, my family was trying to cut down the meat and eat more vegetables in our meals for a healthy lifestyle and a healthy planet. Therefore, instead of using chicken, I made this Vegan Filipino Adobo with Mushrooms for my family. The best thing here is that my little 13-month-old girl really likes and enjoys the meal with us!
This vegan recipe is family-friendly and also a kid-friendly meal. I hope you and your family will love it.
What does Adobo mean?
Adobo is a Filipino cooking technique, therefore it’s also used as the name of a dish. The adobo cooking technique is considered to have its origin during pre-refrigeration times, in an attempt to preserve meat longer by cooking it in vinegar.
It’s a traditional Philippine dish, usually Adobo Chicken or Adobo Pork but this Healthy Vegan Adobo is for vegetarians, vegans, and even for gluten-free people. The main ingredients I used in this recipe are mushroom, carrot, potato, gluten-free soy sauce (tamari), and cane vinegar.
Why you’ll love this Vegan Filipino Adobo recipe
- Easy family dinner recipe: simple ingredients and the entire recipe takes less than 30 minutes to make from start to finish.
- Tastes great with everything: You can serve it with brown rice, white rice, quinoa, mashed potato, green salad, and bread as well.
- Gluten-free diet
- Vegan & Vegetarian diet
- Kid-friendly and Family-friendly meals: My 1-year-old baby girl was really like this recipe and we had a great dinner time together.
How to Cook Vegan Mushroom Adobo?
(*Be sure to see the recipe card below for full ingredients & instructions!)
- Add oil in a pan and cook bay leaves and black peppercorns for 1 minute.
- Add in the minced garlic, onion, potatoes, and carrots and mix until well combined
- Add water, vinegar, tamari soy sauce, palm syrup, and sugar
- Simmer for about 5 minutes until all vegetables are half-cooked
- Add the mushroom and simmer for 5 to 10 minutes, or until the potatoes and mushroom are cooked through.
- Garnish with some cilantro and enjoy!
Watch How To Make It
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What do You Eat with Vegan Filipino Adobo?
Here are some side dishes that go beautifully with this Homemade Vegan Adobo:
- A side of white rice is the traditional way to eat Filipino Adobo.
- You can serve it with brown rice or quinoa for a healthier diet.
- Some slides of baguette are a perfect side dish with this Vegan Adobo Recipe as well.
More Healthy Vegan Recipes
PRO TIPS
- To make it healthier and vegan, I used all the vegetables that I have in my fridge such as potato, carrot, onion, and mushroom. You can use eggplant, green bean, zucchini, or any other vegetables that are available in your kitchen.
- If you want to use coconut oil instead of olive oil in this recipe, I recommend using refined coconut oil to ensure that there is no coconut flavor in the dish.
- Cane vinegar is our preferred vinegar for this recipe. We tested it with white vinegar as well and it was too strong for our liking. But you can use it if you want. I recommend using 1 tbsp of white vinegar OR 2 tbsp of apple cider vinegar, instead of 2 tbsp of cane vinegar. Cane vinegar is available on Amazon.
- Most soy sauce varieties contain gluten, but tamari soy sauce is generally gluten-free. Gluten-free soy sauce made with rice is also an option. If you are unable to find them local to you, this gluten-free soy sauce is available on Amazon.
- Store any leftovers in the fridge for up to 3 days.
Vegan Filipino Mushroom Adobo (Gluten-free)
Ingredients
- 2 tbsp vegetable oil or coconut oil
- 1 tsp ground black peppercorns
- 5 bay leaves
- ½ large onion , thinly sliced
- 150 ml water
- 2 tbsp cane vinegar or 1 tbsp white vinegar or 2 tbsp apple cider vinegar
- ½ cup reduced sodium tamari or soy sauce if not gluten-free
- 1 tbsp sugar or 10 drops of stevia
- ¼ cup palm syrup or maple syrup
- 1 cup potato , peeled and cut into medium-sized pieces
- 1 cup carrot , peeled and cut into medium-sized pieces
- 200 gr mushroom
- some cilantro (optional)
Instructions
- Prepare all the ingredients: mince the garlic, peel and cut the potato and carrot into medium-sized pieces, slice the onion thinly.
- Set a medium pan over medium heat and add in the oil. Once oil is heated, add in the bay leaves and black peppercorns, and cook for 1 minute
- Add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more
- Add in the potatoes and carrots and mix until well combined. Continue to add water, cane vinegar, tamari soy sauce, palm syrup and sugar. then mix through. Adjust the heat to medium-low and cover the pan. Allow the vegetables to cook through for about 5 minutes until all vegetables are half-cooked.
- After 5 minutes, add the mushroom and bring the mixture to boil over medium heat. Cover the pan again and allow it to simmer over medium heat for 5 to 10 minutes, or until the potatoes and mushroom are cooked through.
- Adjust seasoning to taste. If you would like, you can add more salt or sugar.
- Remove from heat and serve with rice or quinoa. You can remove the bay leaves and peppercorns as best you can or just leave them in and eat around them.
- Garnish with some cilantro and enjoy!
Watch How to do it
Zoe’s Notes
- If you want to use coconut oil instead of olive oil in this recipe, I recommend using refined coconut oil to ensure that there is no coconut flavor in the dish.
- Cane vinegar is our preferred vinegar for this recipe. We tested it with white vinegar as well and it was too strong for our liking. But you can use it if you want. I recommend using 1 tbsp of white vinegar OR 2 tbsp of apple cider vinegar, instead of 2 tbsp of cane vinegar. Cane vinegar is available on Amazon.
- If your family members don’t like the taste of black peppercorns, you can skip it.
- You can serve with quinoa, white rice, or brown rice. If you are on a diet plan to lose weight, I recommend serving with brown rice or quinoa.
- Most soy sauce varieties contain gluten, but Tamari Soy Sauce is generally gluten-free. Gluten-free soy sauce made with rice is also an option. If you are unable to find them local to you, they are available on Amazon.
Enjoy!! xo~
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