Filipino Vegetable Adobo
Delight in the bold and tangy flavors of Filipino Vegetable Adobo, a plant-based twist on the Philippines’ beloved adobo dish! This easy, one-pan recipe features a medley of colorful vegetables—carrots, potatoes, green beans, and eggplant—simmered to perfection in a savory-sweet blend of soy sauce, white vinegar, and a hint of brown sugar. Infused with the aroma of garlic and bay leaves, this gluten-free and dairy-free dish is a celebration of umami-rich Filipino cuisine. Ready in just 45 minutes, this vegetable adobo is perfect for busy weeknight dinners and pairs beautifully with steamed rice for a comforting, satisfying meal. Whether you're exploring vegetarian Filipino recipes or seeking a hearty, flavorful side dish, this vegetable adobo is a must-try!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 medium Carrots
- 2 medium Potatoes
- 200 grams Green beans
- 1 medium Eggplant
- 5 cloves Garlic
- 60 ml Soy sauce
- 60 ml White vinegar
- 120 ml Vegetable broth (or water)
- 1 tablespoon Brown sugar
- 2 pieces Bay leaves
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
Instructions
Peel the carrots and potatoes, then cut them into bite-sized chunks.
Trim the ends of the green beans and cut them into 2-inch pieces.
Slice the eggplant into half-moons about 1/2 inch thick.
Mince the garlic cloves.
Heat the vegetable oil in a large skillet or wok over medium heat.
Sauté the garlic until fragrant, about 1-2 minutes.
Add the carrots, potatoes, and eggplant to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add the soy sauce, white vinegar, vegetable broth, brown sugar, bay leaves, and ground black pepper to the skillet. Stir well to combine.
Bring the mixture to a simmer over medium heat.
Add the green beans and stir into the sauce.
Cover the skillet and let the vegetables cook for 15-20 minutes, or until they are tender and the sauce has slightly thickened.
Remove the bay leaves and adjust seasoning with additional soy sauce or black pepper, if needed.
Serve the vegetable adobo warm over steamed rice.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 49.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3803 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
