Three-Flavor Vegetable Pancit

 

And on the 17th Day of 30 Days of Vegan Cooking there was Three-Flavor Vegetable Pancit, of course!

Although the recipe calls for a small amount of tofu, seitan, and tempeh (it’s a great way to use up leftovers), the dish is equally delicious if made with just one of them – or you could leave them all out and add sliced mushrooms instead — or just some extra vegetables. Reconstituted soy curls are also great in this dish.  The point is, use whatever you like or have on hand – the recipe is very versatile.

 

Three-Flavor Pancit

from Vegan Planet by Robin Robertson

Serves 4

 Ingredients

8 ounces wheat or rice vermicelli

2 teaspoons dark sesame oil

2 tablespoons neutral vegetable oil

6 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch dice

4 ounces seitan, cut into thin strips

1 cup crumbled steamed tempeh

1 small onion, chopped

2 to 3 garlic cloves, minced

2 teaspoons grated fresh ginger

4 cups shredded cabbage

2 carrots, shredded

4 scallions, chopped

1/2 cup water

1 cup fresh or thawed frozen peas

4 tablespoons low-sodium tamari

1 tablespoon fresh lime or lemon juice

2 tablespoons minced fresh cilantro, for garnish

Lime or lemon wedges, to serve

Crushed peanuts, optional garnish

 

Directions

1. Cook the vermicelli according to the package directions. Drain and transfer to a bowl. Toss with the sesame oil and set aside.

 

2. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, about 7 minutes. Transfer to a medium-size bowl. Add the seitan to the same skillet and cook until browned, about 5 minutes. Transfer to the bowl with the tofu. Add the tempeh and cook until browned, about 7 minutes. Transfer to the bowl with the tofu and seitan.

 

3. Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the onion, garlic, ginger, cabbage, carrots, and scallions and cook, stirring, until softened, 5 to 7 minutes. Stir in up to 1/2 cup of water so the vegetables don’t stick. Add the peas and the reserved tofu, tempeh, and seitan. Add 1 tablespoon of the tamari and stir to coat. Add the noodles, lime juice, and the remaining 3 tablespoons tamari and cook until hot, about 5 minutes, tossing gently to combine. Garnish with the cilantro and serve hot with the lime wedges. Sprinkle with peanuts if using.

 

Be sure to stop by the Virtual Vegan Potluck to get my recipes for Spicy Walnut Green Beans (and lots of other great recipes).

And stop by here tomorrow for Recipe #18 – Flax-Berry Pancakes, and an updated schedule for the One-Dish Vegan Blog Tour.