Vegan Adobo with Coconut Aminos
A flavorful vegan twist on the classic Filipino Adobo, using coconut aminos for a soy-free umami richness. The mushroom gives it a good meaty texture.
Ingredients
- about 225 g Dried Shiitake Mushrooms
- 1/2 cup Coconut Aminos
- 1/4 cup Apple Cider Vinegar
- 6 cloves Garlic
- 1 tbsp Black Peppercorns
- 3 leaves Bay Leaves
- 2 tbsp Coconut Oil
- 1 cup Water
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rehydrate dried shiitake mushrooms in hot water for 30 minutes, then drain, reserving 1 cup of the liquid. Slice the mushrooms.
- 2In a large pan or pot, combine the sliced mushrooms, coconut aminos, apple cider vinegar, minced garlic, black peppercorns, and bay leaves.
- 3Add the reserved mushroom liquid and water to the pan.
- 4Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sauce has thickened and the mushrooms are tender.
- 5Serve hot over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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