• 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


  • 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


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.

Recipe Type: , Ingredients: , , , ,

Plant based food, micro brews, punk rock, and running are what I am about.

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