Enjoy the perfect balance of savoury and tangy flavours of a classic Filipino adobo, veganised into a quick and delicious wrap recipe.
Growing up in a Filipino household, I can say that Filipino adobo is one of my favourite, feel-at-home dishes. Although traditionally meat and eaten with a side of rice, we’ve put a vegan twist on this classic savoury dish; with young jackfruit braised in a classic garlic infused soy-vinegar sauce, and served with crunchy fresh veg, this easy recipe will leave you wanting more.
2 tins young jackfruit, cut into smaller wedges
3 garlic cloves, crushed
60g soy sauce
1 ½ tbsp sugar
1 tbsp vinegar
2 tbsp neutral oil
salt, to taste
black pepper, to taste
4 tortilla wraps
100g baby spinach
1 cucumber, strips
1-2 carrots, strips
2 spring onions, sliced
1 medium chilli, sliced (optional)
Start by making the filling. Heat 2 tbsp neutral oil in a large pan over medium heat. Sauté garlic until slightly golden and then mix in the jackfruit. Add in black pepper and soy sauce and leave to simmer, for around 15 minutes, stirring every now and then, until the sauce has reduced.
To serve, heat up tortillas. Fill with jackfruit adobo and fresh baby spinach, carrots and cucumber for crunch, topped with some spring onions and chillies for some heat.