Vegan Pancit Recipe: Easy, Delicious, and Healthy Guide

Pancit is a beloved Filipino noodle dish, traditionally packed with savory flavors and a colorful array of vegetables and meats. But what if you want to enjoy this classic comfort food while keeping it entirely plant-based?

Enter our delicious vegan pancit recipe! This vibrant dish brings together fresh vegetables, flavorful aromatics, and perfectly cooked rice noodles to create a meal that’s as satisfying as it is healthy.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your rotation, this recipe is incredibly versatile and easy to make. It’s perfect for family dinners, potlucks, or even meal prep.

Plus, with layers of umami-rich soy sauce and a hint of citrus, you won’t miss the meat at all. Read on to discover how to whip up this tasty vegan pancit that will transport your taste buds straight to the Philippines!

Why You’ll Love This Recipe

This vegan pancit recipe is a wonderful fusion of tradition and freshness. It’s a fantastic way to enjoy a Filipino classic without compromising your dietary choices.

Here’s why you’ll want to make it again and again:

• Loaded with Nutrients: Packed with a colorful variety of vegetables like carrots, cabbage, and bell peppers, it’s a nutrient-rich meal.
• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners or last-minute guests.
• Customizable: Swap in your favorite veggies or add tofu for extra protein.
• Flavorful and Satisfying: The combination of soy sauce, garlic, and a squeeze of calamansi or lemon gives it authentic Filipino flavor.
• Perfect for All Diets: Gluten-free option available by using rice noodles that fit your needs, and entirely vegan.

Ingredients

• 8 oz rice vermicelli noodles
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, sliced thin
• 1 cup carrots, julienned
• 1 cup green beans, trimmed and cut
• 1 cup shredded cabbage
• 1 bell pepper (red or yellow), thinly sliced
• 1 cup mushrooms, sliced (shiitake or button)
• 3 cups vegetable broth
• 3 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp vegan oyster sauce or mushroom sauce
• 1 tsp ground black pepper
• 1 tbsp lemon or calamansi juice
• Optional toppings: sliced green onions, fried garlic, or crushed peanuts

Equipment

• Large wok or deep skillet
• Large pot for boiling noodles
• Colander or strainer
• Cutting board and sharp knife
• Mixing spoon or spatula
• Measuring spoons and cups

Instructions

1. Prepare the rice noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually 3-5 minutes) until just tender. Drain and rinse with cold water to stop cooking. Set aside.
2. Sauté aromatics: Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the minced garlic and sliced onions, stirring frequently until fragrant and translucent, about 2-3 minutes.
3. Cook the vegetables: Add the carrots and green beans first, stir-frying for about 3 minutes until they start to soften. Then add mushrooms and bell pepper, cooking for another 3-4 minutes. Finally, add the shredded cabbage, stirring until just wilted but still crisp.
4. Add the broth and seasonings: Pour in the vegetable broth, soy sauce, and vegan oyster sauce. Stir well and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes so the vegetables absorb the flavors.
5. Combine noodles and sauce: Add the drained rice noodles to the wok. Using tongs or a spatula, gently toss the noodles with the vegetable mixture, making sure everything is evenly coated with the sauce. Cook for another 2-3 minutes until heated through.
6. Finish with lemon juice and pepper: Remove from heat and stir in the lemon or calamansi juice and black pepper. Taste and adjust seasoning if necessary, adding more soy sauce or lemon juice as desired.
7. Serve and garnish: Transfer the vegan pancit to a serving dish. Garnish with sliced green onions, crispy fried garlic, or crushed peanuts for an extra crunch and flavor boost.

Tips & Variations

For a gluten-free version, be sure to use tamari instead of regular soy sauce and check that your vegan oyster sauce is gluten-free. If you love protein, toss in some cubed tofu or tempeh, pan-fried until golden. Feel free to experiment with vegetables like snap peas, baby corn, or bok choy for variety. To add more depth, a splash of sesame oil just before serving creates a nutty aroma that’s irresistible.

Nutrition Facts

Serving Suggestions

This vegan pancit pairs beautifully with a crisp side salad or fresh spring rolls for a light and refreshing meal. For a heartier spread, serve alongside vegetable lumpia or a bowl of hot miso soup.

Leftovers reheat well and can be enjoyed for lunch the next day. To elevate the experience, consider adding a small bowl of Vegan Bechamel Sauce drizzled over some steamed greens on the side for a creamy contrast.

For a different take on Asian-inspired vegan dishes, you might also enjoy checking out Asian Vegan Recipes for Delicious and Healthy Meals or try your hand at a homemade Vegan Flour Tortilla Recipe to wrap your pancit for a fun fusion meal.

Conclusion

Vegan pancit is a delightful way to savor a Filipino classic while embracing a plant-based lifestyle. This recipe is not only packed with wholesome ingredients and authentic flavors but also incredibly easy to customize based on what you have on hand.

The vibrant vegetables, perfectly cooked noodles, and savory sauce come together to create a dish that’s filling, nutritious, and full of character.

Whether you’re new to vegan cooking or looking for a delicious new meal to add to your rotation, this vegan pancit recipe will quickly become a favorite. Don’t forget to explore other exciting vegan recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or warm up with comforting ideas from Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy cooking and enjoy your flavorful journey!

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