I found a recipe for adobo in Veg News and I have to admit I never heard about this dish before but it looked and sounded good so I gave it a try. Adobo is a traditional Filipino stew and this case it’s made with seitan instead of meat. I changed the recipe a little as always but it was very comforting and warming.
1 cup red potatoes, diced
3 tbsp. vegetable oil, divided
2 cups zucchini
10 ounces, diced into ½-inch slices
3 tbsp. chopped garlic
1 tsp. fresh ground black pepper
2/3 cup Bragg’s liquid amino’s or any other mild soy sauce
¼ cup apple cider vinegar
1 tbsp. brown sugar
2 bay leaves
1 tbsp cornstarch
1 cup cherry tomatoes,
1 ripe banana, cut into slices
1 cup cooked rice
In a small pot, cover potatoes with 2 inches of cold water. Bring to a boil and simmer for 10 minutes until potatoes are soft. Drain and set aside.
In a large saucepan or Dutch oven heat 2 tbsp. of the oil on medium heat and cook seitan until browned. Add zucchini and cook for 2- 3 minutes. Remove and set aside. Add 1 tbsp. of the oil and stir-fry garlic and black pepper for 30 seconds. Add potatoes, seitan and zucchini. Stir in soy sauce, apple cider vinegar, brown sugar and bay leaves. Bring to a bubbling simmer and then reduce to low heat for 30 minutes. The sauce will reduce by about 1/3. Mix cornstarch with a little water until lump free and add to stew. Stir and simmer for another 5 minutes until stew has thickened.
Serve over cooked rice with cherry tomatoes, minced cilantro and banana slices.