Scrumptious Filipino Vegetarian Dinner Feast: Mushroom Adobo, Eggplant Sinigang, and Cauliflower Rice

Allergens

Soy (in soy sauce)

Ingredients

• 1 lb cremini mushrooms
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup water
• 3 cloves garlic, minced
• 1 teaspoon black pepper, ground
• 1 teaspoon salt
• 1 large eggplant
• 6 cups water
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cups tomatoes, diced
• 3 cups cauliflower rice
• 4 cups kale, chopped

Instructions

1. In a large bowl, combine mushrooms, soy sauce, white vinegar, water, garlic, black pepper, and salt. Mix well and set aside to marinate for at least 30 minutes.
2. Prepare the Eggplant Sinigang by cutting the eggplant into cubes and set aside. In a large pot, heat vegetable oil over medium heat. Sauté onions until translucent, then add tomatoes and cook until softened.
3. Add marinated mushrooms to the pot and stir well. Pour in water, cover, and let it simmer for about 20 minutes or until mushrooms are tender.
4. Meanwhile, prepare the Cauliflower Rice by cooking according to package instructions. Once cooked, mix in chopped kale and set aside.
5. When the Eggplant Sinigang is ready, serve hot alongside Mushroom Adobo and Cauliflower Rice with a side of steamed rice, if desired.

Chef’s Insight

To enhance the flavors, add a pinch of sugar to the Mushroom Adobo marinade.

Notes

To elevate the aroma of your kitchen while cooking, add a few drops of lemon essential oil in a diffuser.