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Vegetable Pancit |via veggiechick.com #vegan #glutenfree
Gluten Free, Lunch, Main Dishes, Nut free, Under 400 calories, Vegan Recipes

Vegetable Pancit

This popular Filipino noodle dish, called Pancit (pronounced “PUN-SIT”), is surprisingly simple to make and full of flavor. It’s also super healthy!!  

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

Growing up in a small town in Michigan, I had one best friend for most of my life. Her name is Sarah and we are still best friends to this day, and I was her Maid of Honor a few months ago in San Francisco. Sarah and I met way back in second grade and it was an instant friendship. I spent much of my childhood at her house where her mother, from the Philippines, made delicious Filipino food. I tried all sorts of unique Filipino foods- pancit, chicken adobo, and lumpia, similar to spring rolls filled with meat and raisins. As a kid, I definitely didn’t appreciate the culture I was experiencing, but I do now.

I learned from a quick Wikipedia search that pancit is derived from a Chinese word that means “convenient food”. I couldn’t agree more. This meal will feed 8 people, and it’s packed with fresh veggies. It’s also vegan and gluten free. I’ve been wanting to make this dish for a long time, and I hope Sarah and her mom enjoy it as much as I do. =) This is definitely one of my favorites.

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

Place the rice noodles in a large bowl and cover with warm water. When the noodles are soft, after about 20 minutes, drain and set the noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil and sauté the onion and garlic for 2 minutes or until onion is translucent.  Add the carrots, cabbage and broccoli (I’ve also added snow peas to this dish and it’s an awesome addition). Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the tofu, noodles and stir to combine. Remove from heat. Serves 8.

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

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Vegetable Pancit (Vegan, Gluten Free)

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

This popular Filipino noodle dish, called Pancit (pronounced “PUN-SIT”), is surprisingly simple to make and full of flavor. It’s also super healthy!!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Vegan, Gluten Free

Ingredients

  • 8 ounces rice noodles
  • 3 teaspoons sesame oil, divided
  • 1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture
  • 1 white onion, peeled and diced
  • 4 garlic cloves, minced
  • 2 large carrots, grated (about 1 cup)
  • 3-4 cups chopped green cabbage (about 1/2 head)
  • 2 cups baby broccoli florets
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)
  • 1 veggie bouillon cube
  • 3/4 cup vegetable broth
  • 1/2 teaspoon ground sea salt

Instructions

  1. Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.
  2. Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.
  3. Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.
  4. Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

Vegetable Pancit |via veggiechick.com #vegan #glutenfree

Hi, I’m Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you.

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2 Comments

  • Hi, thanks for sharing! Would just like to suggest that you clarify to get gluten-free soy sauce. Not a lot of people realize that a lot of soy sauce brands actually have wheat in them. I didn’t realize this before but now I’m cooking for friends who have gluten-intolerance and it was pointed out to me.

    Reply
    • Hi KB, thanks for the suggestion! I actually put “tamari or soy sauce” in the ingredients since tamari is the gluten-free substitute for soy sauce. I hope that helps! =)

      Reply

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