*Wika Magazine kicks off the first batch of our recipes with a vegan twist, thanks to Ms. Elena Johnson and our friends at “Compassion Over Killing.”
As a long-time vegetarian, I’ve discovered many quick and easy ways to enjoy the traditional Filipino flavors I grew up with, but without all the artery-clogging meat, dairy, and eggs.
My meat-free version of Pancit substitutes the chicken with Lightlife Smart Strips Chick’n, available in many grocery stores. Any vegetarian chicken, such as Beyond Meat Chicken-Free Strips, Gardein Chick’n Strips, or MorningStar Farms Meal Starters, will work in this recipe. I also used Field Roast Mexican Chipotle Sausage for some additional texture and spice.
Makes 10 – 12 Servings
Ingredients:
2 Tbsp. canola oil
1 pkg. Field Roast Mexican Chipotle Sausage, cut into 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 (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.
