Refreshing Bites This vegan Filipino pancit recipe is vegan and gluten-free! This was adapted from my mother’s secret pancit recipe. She makes the absolute best pancit and it’s requested at parties and dinners. It’s definitely a Filipino staple in our house. My mom would actually come by to drop this off at my house during someone’s birthday. Long noodles long life! My kids and husband often request this and my mom’s egg rolls and afritada. I was sad that I couldn’t eat this dish anymore so I had to figure out how to make it with ingredients that I could eat. It’s not exactly like her’s but it comes pretty darn close.
Now she typically makes this with chicken or shrimp. But I’ll be making this recipe with tofu. If you have a soy allergy you can omit and also use coconut aminos instead of tamari. But I’d add extra salt since coconut aminos isn’t as salty as tamari. This recipe is full of a variety of vegetables like carrots, cabbage, celery, green beans, and shiitake mushrooms. She adds a lot of black pepper to give it some peppercorn flavor. Though you can measure it to your liking.
What Makes This Vegan Pancit Healthy(er)
This Filipino vegan pancit recipe has less sodium than the typical recipe and uses gluten-free tamari sauce. It’s packed full of vegetables from root vegetable, cruciferous, and allium family vegetables. Shiitake mushrooms provide B vitamins and minerals and contain some of the same amino acids as meat. Tofu has all nine amino acids and have cancer fighting properties.
Disclaimer: This info is for informational purposes only and does not substitute or replace medical advice. All opinions expressed are my own. This page uses referral links.
How To Video
Let’s Cook This Vegan Pancit!
What You’ll Need
- 1 lb vermicelli rice noodles about 1 package
- 7 oz firm tofu ( about half a package )
- 1 tbsp olive oil
- 4 cloves of garlic
- 4 scallions green parts saved for garnish
- 1/2 medium onion chopped
- 1 carrot cut julienne style thinly cut into matchsticks
- 1/2 cup cabbage shredded
- 1/2 cup green beans thinly sliced diagonally
- 2 sticks of celery thinly sliced
- 1 cup shiitake mushrooms
- 2 cups Vegetable Broth
- 1/4 cup Tamari Sauce can also use soy sauce if not avoiding gluten. Can also use coconut aminos but add extra salt
- 1/4 cup Sesame Oil
- 1/4 tsp White Pepper
- black pepper to taste
Chop onions and scallions. Separate dark green parts for garnish. Mince garlic. Thinly slice carrots, cabbage, green beans, celery and shiitake mushrooms.
Soak noodles in water for about 10 minutes. Loosen them up in the water.
Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add a tablespoon of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color. Set this aside.
Add olive oil to a large saute pan. Add in the onions, scallions and garlic. Cook until garlic has golden in color.
Add in the carrots, celery, cabbage, green beans, and shiitake mushrooms . Cook for about 5 – 8 minutes or until vegetables have soften,
Add the vegetable broth, tamari sauce, sesame oil, and white pepper and bring to a simmer.
Drain the soaked noodles and add them to the pan and mix well. Make sure to cover all parts of the noodles with sauce. Mix really well. Continue to simmer and mix noodles until cooked through and sauce has evaporated, about 5 – 10 minutes. If you run out of liquid and the noodles are not cooked through just add in a little more vegetable broth.
Once noodles have cooked add in the green parts of the scallions and some fresh black pepper. Mix all ingredients well.
Serve immediately and enjoy!
The BEST Vegan Pancit
Ingredients
- 1 lb vermicelli rice noodles about 1 package
- 7 oz firm tofu about half a package
- 1 tbsp olive oil
- 4 cloves of garlic
- 4 scallions green parts saved for garnish
- 1/2 medium onion chopped
- 1 carrot cut julienne style thinly cut into matchsticks
- 1/2 cup cabbage shredded
- 1/2 cup green beans thinly sliced diagonally
- 2 sticks of celery thinly sliced
- 1 cup shiitake mushrooms
- 2 cups vegetable broth
- 1/4 cup tamari sauce can also use soy sauce if not avoiding gluten. Can also use coconut aminos but add extra salt
- 1/4 cup sesame oil
- 1/4 tsp white pepper
- black pepper to taste
Instructions
- Chop onions and scallions. Mince garlic.
- Thinly slice carrots, cabbage, green beans, celery and shiitake mushrooms.
- Soak noodles in water for about 10 minutes. Loosen them up in the water.
- Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add a tablespoon of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color. Set this aside.
- Add olive oil to a large saute pan. Add in the onions, scallions and garlic. Cook until garlic has golden in color.
- Add in the carrots, celery, cabbage, green beans, and shiitake mushrooms . Cook for about 5 – 8 minutes or until vegetables have soften,
- Add the vegetable broth, tamari sauce, sesame oil, and white pepper and bring to a simmer
- Drain the soaked noodles and add them to the pan and mix well. Make sure to cover all parts of the noodles with sauce. Mix really well. Continue to simmer and mix noodles until noodle have cooked through and sauce has evaporated, about 5 – 10 minutes. If you run out of liquid and the noodles are not cooked just add in more vegetable broth.
- Once noodles have cooked add in the green parts of the scallions and some fresh black pepper.
- Serve immediately and enjoy!
Video
Notes
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