There’s more than one way to veganize Adobo. You could use tofu, tempeh, kale, mushrooms, kangkong, etc. As long as your Adobo has tons of garlic and soy sauce or vinegar, or all three of them, then you have yourself an Adobo dish or Adobo rendition. Adding some fat from refined coconut oil wouldn’t hurt either.
I would love to hear from you in case you gave any or all of my recipes a try.
My goal with the cooking show, at least for the first few episodes, is to keep it simple. Please feel free to let me know if you’re looking for a particular recipe.
One instagram follower, @vqenimzaj, has recreated the Kale (thanks Jazmine!)
A Facebook friend, Maria Ella did the Mushroom though she said she ate them all before she could take a photo. Hey, sounds good to me. While there’s one follower who did the Kangkong, but I’m afraid I couldn’t remember where he posted it.If that’s you and you’re reading this post, please let me know! I’ve been trying to hunt down your picture, hehe.
Thanks again from the bottom of my heart! It fills me with joy when someone tries a vegan Filipino recipe. Please stay tuned for the next dish. Kain na, let’s eat!
