Vegan Filipinx Adobo With Tangy Soy Curls and Potatoes

Vegan Filipinx Adobo With Tangy Soy Curls and Potatoes

This warming stew uses tender soy curls and hearty potatoes as the meaty stand-ins in this traditional dish. 

Serves: 4

Whole peppercorns, fragrant bay leaves, and the sour-sweet-and-salty flavors of vinegar, brown sugar, and soy sauce give this recipe from Chef Reina Montenegro—of the San Francisco Bay Area’s all-vegan Filipinx eatery Chef Reina—an incredible depth of flavor. 

What you need:

2 cups dried soy curls
4 cups plus 3½ tablespoons water, divided
¼ cup olive oil, divided
5 bay leaves
½ teaspoon black peppercorns
5 cloves garlic, finely minced
1½ cups finely diced white onion
2 small potatoes, peeled and cut into medium-sized cubes
4 cups vegetable broth
1 cup dark soy sauce
¼ cup white vinegar
4 tablespoons light brown sugar
2 teaspoons cornstarch
2 cups white rice, cooked
⅓ cup chopped green onions

What you do:

  1. Into a small pot over high heat, add 4 cups water and bring to a boil. Remove pot from heat. Add soy curls and mix to fully submerge and saturate curls. Allow soy curls to rehydrate for 10 minutes. Drain excess water. 
  2. In a pan over medium heat, warm 2 tablespoons oil. Pan fry curls until brown and slightly crispy. Set aside. 
  3. In a pan over medium heat, warm remaining oil. Add bay leaves and black peppercorns and cook for 1 minute. Add minced garlic and continue cooking until golden brown. Mix in potatoes, adjust heat to medium-low, and cover pot. Cook for 5 minutes.
  4. Add soy curls and stir. Mix broth, soy sauce, vinegar, and sugar into pan.
  5. Increase heat to medium and bring mixture to a boil. Cover pot again and allow to simmer for about 30 minutes, occasionally stirring, so bottom doesn’t burn.
  6. In a small bowl, whisk cornstarch and 3½ tablespoons water. Stir into pot. Cook for another 10 minutes.  
  7. Divide rice into four serving bowls, top with adobo, garnish with chopped green onions, and serve. 
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