- 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
In a wok, or large pan, heat oil. cook onions, garilc, celery, tofu or seitan, and carrots.
When vegetables have softened, remove from pan and set aside in a bowl.
Add vegetable broth to wok, bring to a boil and add rice noodles, soy sauce, and mushroom soy sauce.
Once majority of broth has been absorbed, add vegetable mix to wok. Continue to cook until all broth has been absorbed.
Serve in bowls and garnish with lemon slices.
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