Pancit
2013-04-29
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
The other day I was craving pancit. It is one of my favorite dishes my mom makes. But since switching to a plant based diet, I can no longer eat it. I decided to find a way to make it plant based. I was pleased with the outcome. It is not exactly my mom’s version, but it is close. Pancit is great for potlucks, a side dish, or even a main dish. You can use tofu, or seitan in this dish, or skip both. Make sure you squeeze in some lemon juice, it gives it a great flavor boost. And of course, make sure you add sriracha! Enjoy.
Estimated Cost Per Serving: $1.35
Ingredients
- 8oz Rice Noodles
- 1 Small Onion, diced
- 2 Carrots, shredded
- 3 Cloves of Garlic, minced
- 2 Stalks of Celery, diced
- 1 Tablespoon of Mushroom Soy Sauce
- 1 Tablespoon of Soy Sauce
- 1/2 a Block of Extra Firm Tofu, pressed, drained and diced or 8oz of Seitan, diced
- 1 Lemon
- 4 Cups of Veggie Broth
- 1 Tablespoon of Oil
Method
Step 1
In a wok, or large pan, heat oil. cook onions, garilc, celery, tofu or seitan, and carrots.
Step 2
When vegetables have softened, remove from pan and set aside in a bowl.
Step 3
Add vegetable broth to wok, bring to a boil and add rice noodles, soy sauce, and mushroom soy sauce.
Step 4
Once majority of broth has been absorbed, add vegetable mix to wok. Continue to cook until all broth has been absorbed.
Step 5
Serve in bowls and garnish with lemon slices.
Average Member Rating
(4.5 / 5)
2 people rated this recipe
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