Vegan Pork Adobo
Transform your dinner table with this mouthwatering Vegan Pork Adobo, a plant-based twist on the classic Filipino dish. Perfectly seasoned with soy sauce, coconut vinegar, and aromatic bay leaves, this recipe uses young jackfruit and cremini mushrooms to recreate the tender texture and savory depth typically found in pork adobo. Simmered to perfection until the richly flavored sauce thickens, this vegan version is just as comforting and flavorful as its meaty counterpart. Garnished with fresh green onions and served over steamed rice, it's a gluten-free and dairy-free delight that's sure to impress vegans and non-vegans alike. Ready in just about an hour, it's a wholesome, easy-to-make dish that brings bold flavors to your table.
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Recipe Information
Ingredients
- 2 cups canned young jackfruit
- 1 cup cremini mushrooms
- 1 large onion
- 4 medium garlic cloves
- 0.5 cup soy sauce
- 0.5 cup coconut vinegar
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 1 tablespoon coconut sugar
- 1 cup water
- 2 stalks green onions
- 0.25 teaspoon salt
Instructions
Drain and rinse the canned young jackfruit. Shred the jackfruit with your hands to mimic pulled pork pieces.
Clean and slice the cremini mushrooms thinly.
Peel and thinly slice the onion. Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic and cook for another 2 minutes until fragrant.
Add the jackfruit and mushrooms to the skillet and sauté for 5-7 minutes until they begin to brown.
Stir in the soy sauce, coconut vinegar, bay leaves, whole black peppercorns, coconut sugar, and water.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken.
Remove the bay leaves. Taste and adjust the seasoning with salt if necessary.
Chop the green onions into small pieces and use them as a garnish on the adobo before serving.
Serve hot with steamed rice or any side of choice.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 555 mg | 12% | |
*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.
