A vegan diet is a great (and easy!) way to help your health, the environment, and animals. To help encourage and support our readers in making healthy and humane diet choices, Nourrie Cuisine is partnering with Photographers for Animals to bring you delicious vegan recipes—accompanied by mouthwatering photo tutorials! We’ll post recipes and step-by-step photography instructions on (meatless) Mondays.
My mother is from the Philippines so growing up with Filipino grandparents in the US meant our holiday traditions were a bit untraditional compared to most. For example, any special occasion meal included pancit. Whether we were celebrating 4th of July with a backyard barbecue or Easter Sunday brunch, Pancit was always on the table with the rest of the American fare. After I went vegetarian, I had my grandfather tell me his recipe so I could make my own meat-free version. Here’s my updated spin on a Filipino classic.
My version of Pancit substitutes the chicken with Lightlife Chick’n Strips, available in many grocery stores, but any vegetarian chicken will work in this recipe. I also use Field Roast Mexican Chipotle Sausage for some additional texture and spice. Pancit noodles are available at most Asian markets. If you can’t find them, spaghetti or lo mein noodles will do the trick.
10 – 12 Servings
- 2 Tbsp. canola oil
- 1 pkg. Field Roast Mexican Chipotle Sausage, cut in ¼ in. thick slices
- 12 oz. vegan chicken strips
- 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 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. Serve warm or at room temperature.
Hearty, flavorful, bright, and acidic, this recipe for Filipino Pancit will feed a crowd and satisfy everyone’s palate.
Post and photos by Elena Johnson
Vegan chef Elena Johnson is the president of Nourrie Cuisine, a company committed to fresh, wholesome, organic food that feeds the body and soul. Photographer Elizabeth Putsche is the executive director of Photographers for Animals. Elena and Elizabeth met nearly a decade ago through an animal protection organization and became fast friends. Together they create #MeatlessMonday recipe tutorials to encourage healthy and humane diet choices. Elena is a member of Photographers for Animals’ advisory board.