Vegan Adobo

Ingredients

• 2 tablespoons oil ((can use vegetable oil or coconut oil; divided))
• 1 large onion ((halved and thinly sliced))
• 4 cloves garlic ((peeled and smashed))
• 14 ounces coconut milk ((make sure you're using a full-fat coconut milk, preferably a brand like Aroy-D))
• 3 tablespoons cane vinegar
• 2 tablespoons dark soy sauce ((you can also start with half this amount and adjust to taste))
• 2 teaspoons light soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 dried red chili peppers
• 8 ounces chicken-style seitan ((or other vegan protein substitute of choice: tofu, oyster mushrooms, etc.))
• 2 tablespoons cilantro ((chopped, optional))

Instructions

• Heat a pan over medium-high heat. Add 1 tablespoon of oil, along with the onion and garlic. Saute until softened. The onions can crisp ever so slightly at the edges, but they shouldn’t take on too much color.
• Add the coconut milk, cane vinegar, dark soy sauce, light soy sauce, sugar, black pepper, bay leaf, and 2 dried red chili peppers. Turn the heat down to a low simmer, and cook for about 20 minutes.
• Meanwhile, heat another tablespoon of oil in a skillet (nonstick works great). Break up the seitan or cut it into desired shapes, and add it to the pan. Brown it until it’s golden all over. Add it to the sauce, and cook for another 5 minutes.
• Serve with steamed rice and chopped cilantro on top, if using.