Growing up Filipino-American, chicken adobo was a staple at the dinner table. In fact, it was my favorite dish that my dad made. It was the first thing I learned how to cook when I moved off to college. Its distinct flavor is one that I have missed since I went meatless over three years ago. I tried making tofu adobo a few times but it wasn’t quite right. But a few weeks ago I saw a post on FB that used mushrooms in a lot of vegan dishes. I kicked myself for not thinking of using mushrooms sooner! The texture of the mushrooms almost matched what I remember the chicken was like. Plus, preparing the mushrooms was a lot quicker than preparing the tofu. So here’s my healthier, gluten-free vegan version of adobo.
Mushroom Adobo
- 2 tbsp olive oil
- 1/2 onion – chopped
- 2-4 cloves of garlic – minced
- 1/4 cup Braggs Liquid Aminos (instead of soy sauce)
- 1/4 cup apple cider vinegar (instead of distilled white vinegar)
- 2 potatoes – peeled and diced
- 2 cups of mushrooms – sliced
- 1/2 cup peas (I used frozen peas & carrots this time)
Heat oil in a pot or wok. Sauté garlic and onions for a couple of minutes. Add liquid aminos and apple cider vinegar. Stir. Add diced potatoes and stir. Cover the pot/wok until potatoes are tender, making sure to stir occasionally to make sure potatoes are coated with the “sauce.” If necessary, add equal amounts of liquid aminos and acv if the liquid evaporates too quickly. Add mushrooms and peas. Stir to coat them with the “sauce” and cook until peas and mushrooms are tender. Serve over brown rice or quinoa. Enjoy! What is a favorite dish or food that you had as a kid that you have now “healthified?” [contact-form]
