RecipesGlobal 
Filipino Vegetable Adobo
A tangy, savoury, slow-simmered vegetable dish using soy, vinegar, garlic, and garden-fresh produce.
Ingredients
- 2 cups mixed vegetables (green beans, eggplant, okra, carrots, squash)
- 1 onion
- 4–6 garlic cloves
- ¼ cup soy sauce
- ¼ cup vinegar (coconut, rice, or white)
- 1 cup water or broth
- 1–2 bay leaves
- Peppercorns
- Optional: tofu, sweet potato, chili, coconut milk
Method
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Swaps & variations
- Low-sodium: use light soy or tamari
- Creamy version: add coconut milk at the end
- Root-vegetable adobo: use carrots, potatoes, squash only
Storing & freezing
Keeps 3–4 days refrigerated. Sauce freezes well; vegetables soften slightly when thawed.
Grow it yourself
- Direct sow after frost.,Need full sun and regular picking. Green Beans
- Heat-loving crop.,Start indoors early; transplant after soil warms. Eggplant
- Thrives in hot climates.,Sow directly; drought-tolerant. Okra
- Cool-season; sow directly.,Keep soil loose. Carrots
- Requires space and warmth.,Provide compost and deep watering. Squash
- Plant in autumn; harvest midsummer. Garlic
- Start from sets or seed; need full sun. Onions
- Neem oil protects eggplant and squash leaves.
- Marigolds deter nematodes.
- Floating row covers prevent caterpillars on beans.
- Companion planting: basil & beans support growth.
- Harvest young pods every 2–3 days. Beans
- Pick when glossy and firm. Eggplant
- Harvest very young (2–4 inches) to avoid toughness. Okra
- Pull when firm and bright. Carrots
- Harvest when skin resists pressure from fingernail. Squash
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