Seitan and mushroom adobo

Ingredients

• Seitan
• King oyster mushroom
• Whole black peppers
• Chili peppers
• Onion
• Garlic
• Bay leaves
• White vinegar
• Soy sauce
• Sugar
• Rice

Prep

• Wash and rip apart the king oyster mushrooms so that it resembles shredded chicken. Pretend it’s a cop’s face.
• Rip apart the seitan as well into bite-sized pieces.
• Slice the onions into semi-circles.
• Chop the garlic.
• Slightly crush the black peppers.
• Chop up the chili peppers.
• Cook the rice.

Cooking

1. Sautee the mushrooms in a pot with no oil, just on its own. Remove it from the pot after it sweats and the mushrooms have browned a bit.
2. Put some oil in the pot and sautee the seitan until it browns. Remove it from the pot afterwards.
3. Now put the garlic, chili, bay leaves, black peppers in the pot with some oil and sautee it until the onions are a little translucent.
4. Put in the mushrooms and seitan in the pot.
5. I don’t have measurements so add a little vinegar and soy sauce a little bit at a time while you’re cooking until you get your preferred amount of saltiness and sourness. Do the same with the sugar as well.
6. Let it simmer for maybe an hour until the flavors have seeped into the seitan and mushrooms. If it becomes too dry feel free to add some water or more vinegar and soy sauce.
7. Enjoy with rice!