MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Chicken Adobo
Categories: Filipino, Vegetarian
     Yield: 8 Servings

    14 oz Can jackfruit; in brine
    16 oz Extra firm tofu;
          - twice frozen, thawed, and
          - pressed
     2 tb Potato starch;
          - plus more for coating
     1 lg Parsnip
     2 tb Oil
     4 cl Garlic; up to 5, minced
     1 c  Onion; chopped
     1 md Potato; chopped
   1/4 c  Soy sauce
   1/4 c  Vinegar
   1/2 c  Vegetable stock
     2 tb Brown sugar
     1 tb Gochugaru
     1 tb Black peppercorns
     3    Bay leaves

 Preparation time: 20 minutes
 Cooking time: 15 minutes

 Remove the jackfruit from the can and rinse and dry. Remove the seeds
 that are often buried inside the fleshy parts of the fruit.

 Cut off the hard stems of the jackfruit, so that all your left with
 are the soft fibrous parts.

 Place the jackfruit in a large container. Break off chunks of the
 twice frozen, thawed, pressed tofu into the container.

 Add 2 tb of potato starch and mix everything together.

 Dust your surface with a little more potato starch then pour the
 contents of the bowl out. Knead it gently until a soggy "dough" forms.

 Cut up the parsnip into about 2-inch long "sticks" that are about 1/2"
 thick.

 Take a chunk of the "dough" (smaller than a tennis ball, larger than
 a golf ball) and mold it around a parsnip stick. If the dough does
 not adhere to the stick, add a ts more potato starch to your dough.

 Coat the drumstick with potato starch and repeat for the remaining
 dough.

 Add oil to a large pan over medium-high heat. When the oil gets hot
 (it will start to shimmer), add the drumsticks. Cook them until they
 are browned, about 2 minutes on all sides.

 Remove the drumsticks and add garlic, onion, and potato to the pan.
 Cook them until they are fragrant, around 3 minutes.

 Add back the drumsticks. Next, add soy sauce, vinegar, and vegetable
 stock.

 Add brown sugar, black peppercorns, gochugaru, and bay leaves.

 Reduce the heat to low and allow the drumsticks and vegetables to cook
 until the potatoes are tender, and nearly all the liquid has cooked
 off, about 12 to 15 minutes.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/vegan-chicken-adobo/>

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