Vegan Filipino Mushroom Adobo (Gluten-free)
This Vegan Adobo Recipe 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!
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.