Vegan Adobo with Tempe and Brown Rice
Prep time
Cook time
Total time
A delicious twist on the ever-so-popular Philipino dish, Adobo. Made vegan using tempe as the main protein, brown rice, mushroom and broccoli florets. Yum!
Recipe type: Main
Serves: 4
  • 1 tablespoon coconut oil
  • 1 packet (250g) of raw tempe, diced
  • 5 garlic cloves, diced
  • 1 red onion, diced
  • 2 cups sliced mushrooms (oyster or brown mushrooms are my favourite to use)
  • 2 cups broccoli florets
  • 3 tbsp soy sauce (dark soy sauce will give you a darker colour than light soy sauce)
  • 1 tbsp apple cider vinegar
  • 3 tablespoons coconut sugar
  • 4 bay leaves
  • 2 teaspoon whole peppercorns
  • 4 cups vegetable stock
  • 1 ½ cups brown rice
  1. Heat the coconut oil in a large pot over medium-high heat. Cook tempe pieces until golden brown on both sides, then remove. Stir in the red onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in soy sauce, bay leaf, peppercorn, vegetable stock, and vinegar. Add the tempe and rice, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is cooked, about 30-40 minutes.
  3. Stir in broccoli florets and mushrooms, cover for 5 minutes until broccoli and mushroom is cooked through
Recipe by Passionately Keren at