Delectable Vegan Filipino Snack: Creamy Jackfruit Adobo Rice Bowls
Discover a delectable and wholesome vegan Filipino snack with our Creamy Jackfruit Adobo Rice Bowls recipe, combining classic flavors of adobo with tender jackfruit and aromatic rice. Enjoy this mouthwatering plant-based meal while exploring the rich culinary history of Filipino cuisine.
Allergens
Soy (soy sauce)
Ingredients
- 1 cup jasmine rice, uncooked 2 cups water 1 can young green jackfruit (in water), drained and rinsed 1/4 cup soy sauce 1/4 cup white vinegar 3 cloves garlic, minced 1 medium onion, thinly sliced 1 tablespoon tomato paste 1 teaspoon ground black pepper 2 tablespoons vegetable oil Green onions, chopped for garnish
Instructions
- In a small saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and has absorbed all the water, about 15 20 minutes. Set aside.
- In another saucepan, heat oil over medium heat. Add garlic and onion, sautéing until golden brown and fragrant, about 3 4 minutes.
- Stir in tomato paste, soy sauce, vinegar, black pepper, and cooked jackfruit. Mix well to coat the jackfruit evenly with the sauce.
- Cover and simmer for 10 12 minutes, or until the jackfruit is tender and has absorbed the flavors of the adobo sauce.
- To serve, divide rice into two bowls and top with jackfruit adobo. Garnish with green onions.
Chef’s Insight
For optimal flavor, allow the jackfruit to marinate in the adobo sauce for a few hours or overnight before cooking.
Notes
This recipe can be easily doubled or tripled to serve more guests.