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Vegan Adobo with Tempe and Brown Rice

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!
Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Keren


  • 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 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 about 30-40 minutes.

  3. Stir in broccoli florets and mushrooms, cover for 5 minutes until broccoli and mushroom is cooked through