by Elena Johnson
Pancit is the Filipino meal that brings up many fond childhood memories. While growing up, my grandfather made it every time we visited his house. It quickly became one of my favorites and years later, after I became vegan, my grandfather and I learned together how to make a delicious meatless version that the whole family enjoyed.
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Here’s my vegetarian version of Grandpa Jess’ pancit to get you started.
My meat-free pancit substitutes the chicken with Lightlife Smart Strips Chick’n, available in many grocery stores. I also use Field Roast Mexican Chipotle Sausage for some additional texture and spice.
10 – 12 Servings
2 Tbsp. canola oil
1 pkg. Field Roast Mexican Chipotle Sausage, cut into ¼ in. thick slices
12 oz. Lightlife Smart Strips Chick’n
1 lg. onion, chopped
4 lg. cloves garlic, chopped
2 inch piece of ginger, peeled and sliced
3 lg. carrots, sliced
1 head savoy cabbage, chopped
1 bunch scallions, chopped
8 cups vegetarian chicken stock (made with Better Than Bouillon No Chicken Base),
or vegetable stock
⅓ cup Bragg Liquid Aminos, or soy sauce
16 oz. “Excellent” brand Flour Sticks (Pancit Canton)
1 lemon, thinly sliced
Brown the sausage and chicken strips in oil over medium-high heat in a 4 qt. stock pot or large wok. Once browned, remove to a separate dish.
Add the onion, garlic, ginger, and carrots to the same pot. Cook until onions become translucent. Add cabbage and scallions. Cook and stir until vegetables are crisp-tender. Remove to dish with sausage and chicken.
Combine chicken stock and Bragg Liquid Aminos in pot. Heat to a boil and then add pancit noodles. Cook and stir until liquid has reduced to ¼ – ½ cup. Add back in the sausage, chicken, and vegetables. Cook and stir until the liquid has evaporated, but the noodles have not dried out.
Turn off heat and mix in half of the lemon slices. Garnish the top with remaining lemon slices. Can be served warm or at room temperature.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org.