Vegan Filipino Pancit
Birthdays, potlucks or any large gatherings, this is vegan filipino pancit is my go-to dish to make. In the Filipino culture it is a tradition to make this dish for birthdays or new years as it represents long life. Whether you wanna believe in that or not, doesn’t really matter. All you need to know is that is incredibly simple to make and delicious. Did I mention affordable too?
Here I am going to show you how to make pancit… vegan style.
I like to use dried shiitake mushrooms, but you can also sub out the meat replacement for plant-based chicken or tofu.
You will need the following…
I N G R E D I E N T S
- 1 (16 oz) package of vermicelli noodles
- vegetable broth
- finely chopped onion
- bulb of garlic
- cooking oil
- dried shiitake mushrooms
- purple cabbage
- shredded carrots
- garlic powder
- onion powder
- coriander powder
- smoked paprika
- salt + pepper
- soy sauce
I would recommend cooking this all in a large wok. If you don’t already have a wok, I would highly recommend purchasing through the following link: Steel Wok
If you want to make this gluten-free then change out the soy sauce for tamari. Note that tamari is still made out of soy so if you’re going for the soy-free option, then grab the coconut aminos instead. If you’re going the coconut aminos route then double (even triple) down on the salt.
How to Make Vegan Filipino Pancit
- Take vermicelli noodles out of package and fully submerge in warm water. Soak until the noodles have separated and are soft.
- Next, finely chopping the onion and mincing the garlic. Add 1/4 cup of cooking oil in the wok. Heat the wok at medium-high. Add chopped onions and garlic. Cook in oil at medium for 10 minutes.
- While onions and garlic are cooking shred and slice all the veggies.
- Once onion and garlic should be soft and fragrant after 10 minutes of cooking, drain vermicelli noodles. Place softened and soaked noodles into the wok. Add the vegetable broth, dried shiitake mushrooms and all powdered seasonings. Stir.
- Keep cooking noodles in broth for 10 minutes or until noodles have fully absorbed the broth. Once the noodles have absorbed the broth, add in soy sauce, a little oil and stir in the shredded vegetables.
- Add salt and pepper to taste. Stir around then serve. Enjoy!
This is the perfect dish to bring for potlucks. It is gluten-free (depending on the soy sauce you use), dairy-free and sugar-free. This is a dish that bursts with flavor and goes well with almost everyone’s tastebuds.
Try more vegan recipes
- vegan stir fry noodles
- lions mane recipe
- low carb soy ginger kelp noodles
- mint chocolate vegan cheesecake
Vegan Filipino Pancit
Ingredients
- 1 16 oz package of vermicelli noodles
- 4 cups vegetable broth
- 1 whole onion – finely chopped
- 1 bulb garlic – minced
- 1/2 cup cooking oil
- 1 cup dried shiitake mushrooms
- 2.5 cups shredded cabbage, shredded carrots and fined sliced celery
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 Tbsp smoked paprika
- 1/4 cup soy sauce
- salt + pepper to taste
Instructions
- Take vermicelli noodles out of package and fully submerge in warm water. Soak until the noodles have separated and are soft.
- Next, finely chopping the onion and mincing the garlic. Add 1/4 cup of cooking oil in the wok. Heat the wok at medium-high. Add chopped onions and garlic. Cook in oil at medium for 10 minutes.
- While onions and garlic are cooking shred and slice all the veggies.
- Once onion and garlic should be soft and fragrant after 10 minutes of cooking, drain vermicelli noodles. Place softened and soaked noodles into the wok. Add the vegetable broth, dried shiitake mushrooms and all powdered seasonings. Stir.
- Keep cooking noodles in broth for 10 minutes or until noodles have fully absorbed the broth. Once the noodles have absorbed the broth, add in soy sauce, a little oil and stir in the shredded vegetables.
- Add salt and pepper to taste. Stir around then serve. Enjoy!
Notes
