Filipino food is not known for its vegan or vegetarian options, but I was determined to make a vegan pancit after picking up two pounds of mixed mushrooms at the farmer’s market. Turns out, there is no shortage of vegan pancit recipes online and my sister over at Baboy Club in London already has her own recipe! Knowing you all have lots of other options, I dug deep, overcoming physical and psychological challenges to make this the best vegan pancit out there. Cue the montage.
To make my recipe stand out, and to ensure that it is enjoyed by vegans and non-vegans alike, I took a few extra steps to up the flavor.
First, browning the mushrooms condenses the flavor and brings a nutty richness that you cannot get with uncooked mushrooms.
Second, I added datu puti vinegar to the greens for brightness.
Third, I used the freshest local, seasonal vegetables and I encourage you to mix up the veggies that you use in your own recipe to give preference to those that are local and in season for you. Not only will it taste better, but it will be better for the environment too.
Lastly, I finished cooking the noodles in the sauce to infuse them with flavor.
Is your mouth watering yet?
NOTE: you can make this pancit gluten free by using gluten free soy sauce
Vegan Mushroom Pancit
14 oz bag of vermicelli rice noodles
3 cups of mixed mushrooms, washed and chopped
2 carrots peeled and cut into matchsticks
2 celery stalks sliced
3 spring onions, sliced (whites and greens)
2 shallots, sliced
4 cups Swiss chard, shredded or sliced thin
5 cloves of garlic, minced
1 1/2 cups water
1/2 cup soy sauce
6 tbs olive oil
1/4 cup cilantro leaves
2 tbs datu puti vinegar or other mild vinegar
Lime, cut into wedges
Ground black pepper
In a large pot, heat water and a tbs of salt to cook vermicelli. When water begins to boil, cook vermicelli for the instructed cooking time (check the package because each brand is different) minus 2 minutes. The best time to start your noodles is after you have taken the greens out of the pan and before you start cooking the onion mix. When the noodles are 2 minutes from being done, strain them and run them under cold water so the stop cooking process.
In a large wok. Heat 2 tbs olive oil on medium high. Add mushrooms and sprinkle with salt and pepper. Cook mushrooms, spreading them in one layer on the bottom of the wok and stirring periodically until the mushrooms have browned. First, the mushrooms will release a lot of water. Let this cook off and then the mushrooms will start browning and letting off a nutty scent. Remove mushrooms from wok.
Add 2 tbs olive oil, Swiss chard, and green tops of onions to the wok. Sprinkle with a pinch of salt, pepper, and vinegar and cook, stirring constantly, until the chard has turned bright green and shrunk by at least half its original volume. Remove from wok.
Add 2 tbs of of olive oil, whites of onions, shallots, carrots, celery, sprinkle of salt, and pepper to the wok. Cook, stirring constantly, until the onions turn translucent. Add garlic and cook for 2-3 more minutes. Add water and soy sauce and heat till boiling. Add vermicelli, mushrooms, chard, and cilantro. Cook until noodles have absorbed the liquid, about 2-4 minutes.
Serve with lime wedges.