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 Post subject: Filipino Adobo?
PostPosted: Mon Jun 20, 2011 11:20 am 
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Huffs Nutritional Yeast
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For years now I've been thinking about attempting a vegan filipino adobo. A few years back I winged a tofu version that was ok, but not very reminiscent of the dish my grandmother used to make. I know every region, and even every household, has their own recipe with preferred spices, ratios of vinegar and soy sauce, etc. So I'm not really looking for a recipe per se, mostly tips for what kind of protein to use.

I know traditionally the meat is stewed in the adobo marinade, but I've always figured that the tofu would remain soft instead of meaty, even if I did try to remove it and brown it like you would pork or chicken. And I fear that seitan would disintegrate/also remain soft. And with seitan there's always the question of boiled, steamed, or baked. I've considered going the route of commercial faux means--maybe something from may-wah like the drumsticks, or gardein? So has anyone made successful vegan adobo? What's the best protein to use and method to cook it?

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 Post subject: Re: Filipino Adobo?
PostPosted: Mon Jun 20, 2011 7:43 pm 
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Drunk Dialed Ian MacKaye
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I would try canned young jackfruit in brine. If you pull it apart and shred it up, it's a lot like shredded pork!

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 Post subject: Re: Filipino Adobo?
PostPosted: Mon Jun 20, 2011 8:06 pm 
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There's a vegan Filipino restaurant here in Oakland and they use fake meats. I don't know of this is true of all adobo but there's is a bit too salty for me. I hear it's pretty authentic though.

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 Post subject: Re: Filipino Adobo?
PostPosted: Tue Jun 21, 2011 5:42 am 
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I like to make my adobo sauce first by sauteing the onions, pepper corns, bay leaf and crushed garlic. make a mixture of soy sauce,vinegar and sugar I don't measure, but just taste the acidity and saltiness. combine with my sauteed ingredients. I let it simmer until the acidity of vinegar is reduced. and check the seasonings from time to time. I then mix water with anato powder add cornstarch and pour to the sauce.. a teaspoon at a time until i get the consistency I want.

with tofu, firm and drained off as much water as I can..patted dry with paper towel, cut into cubes and fried to golden on all sides.. to this I would drizzle my adobo sauce and top it with pepper flakes and fried to crisp chopped garlic.
Also lovely to combine with cubed egplant.

with the gluten, it is also perfect. again, fry first. before adding to the sauce. If theres a left over the next day, you can re-dish it by adding coco creme.. yumm!

I hope this helps


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 Post subject: Re: Filipino Adobo?
PostPosted: Tue Jun 21, 2011 9:01 am 
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This sounds like a job for TVP or soy curls, which will do lots of absorbing and not fall apart or get soggy on you!


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 Post subject: Re: Filipino Adobo?
PostPosted: Tue Jun 21, 2011 9:19 am 
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Huffs Nutritional Yeast
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Thanks for the tips everyone! I'm going to do some experimenting in the next couple of weeks. I'm thinking the key to success is going to be in getting the taste and texture of the sauce right. I spoke to my grandmother on the phone and learned that she makes her adobo sans soy sauce with atsuete or annatto for color. Without the fat from pork or chicken I'll have to add in some sort of oil...I bet coconut oil would be great, but too expensive for me right now. I think I'll start with pan fried tofu, then maybe seitan if I get around to making any from scratch...I also have some TVP based dried chikn slices. Soy curls would probably be awesome and a must try whenever I manage to finally get ahold of a package. Finally, I want to try it with maywah drumsticks because I'm betting that would be fantastic. I'll try to post my results in the food porn thread!

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 Post subject: Re: Filipino Adobo?
PostPosted: Tue Jun 21, 2011 6:24 pm 
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Invented Vegan Meringue
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vegimator wrote:
There's a vegan Filipino restaurant here in Oakland and they use fake meats. I don't know of this is true of all adobo but there's is a bit too salty for me. I hear it's pretty authentic though.


I would probably combust from happiness if something like this existed here! I only know of a few Filipino restaurants in the entire country, and they're decidedly un-vegan. If someone made me a vegan sisig, I would be eternally grateful.

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 Post subject: Re: Filipino Adobo?
PostPosted: Wed Jul 27, 2011 11:26 pm 
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Not NOT A Furry
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I love that place in Oakland, No Worries, it so good. Though I think they could make better fake meat selections such as using Gardin meats and exploring more of Layonna's (our local "veg*n butcher") vegan meats

I would love to learn to cook it at home, as long as I could make the marinade I could figure out the best veg meats. What kind of vinegar do you use? Would Bragg's Aminos be an acceptable substitute for soy sauce?

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