Vegetable Pancit (Vegan, Gluten Free)- Veggie Chick (2024)

Published: October 26, 2015 • Updated On: February 27, 2021 by Christin McKamey

Gluten Free· Lunch· Main Dishes· Nut free· Under 400 calories· Veggie-Focused

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This popular Filipino noodle dish, called Pancit, is surprisingly simpleto make andfull of flavor. It’s also super healthy!!

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. 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.

Pancit is derived from a Chinese word that means “convenient food”. I couldn’t agree more. This recipe 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.

How to make this vegetable pancit recipe:

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 (Vegan, Gluten Free)

5 from 3 votes

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 - cut into small pieces
▢ 2 tablespoons tamari or soy sauce
▢ 1 teaspoon fresh ginger - or 1/2 teaspoon dried ground ginger
▢ 1 veggie bouillon cube - optional
▢ 3/4 cup unsalted vegetable broth
▢ 1/2 teaspoon ground sea salt
▢ black pepper - to taste

Instructions

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.
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 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.
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. Best served immediately. Stays fresh in the fridge for a couple days. The noodles will soak up the flavor over time so you may need to season before serving.
This recipe makes about 10 cups pancit. Serves 8 (1 1/4 cup) servings.

Nutrition

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