Month: May 2022

Vegan Pancit

Easy Pancit – Vegan

The second recipe I’m sharing for Asian American and Pacific Islander Heritage Month is this easy vegan pancit! This recipe is extra special because it’s a recipe from my Auntie Fe–my biological aunt who found my mom and me when I was seventeen years old! Before meeting my biological family, I didn’t know much about my Filipina roots, and pancit was the first meal my Auntie Fe made for us!

What Kind of Noodles Should I Use? Where Can I Find Them?

There are many types of pancit, but my family uses the Buddha Brand Rice Stick noodles, which you should be able to find at your local Asian market. If you can’t find that brand, any brand of rice noodles will work. Just make sure they’re the thin rice vermicelli noodles!

How Do I Julienne Carrots?

I’m sure professional chefs can julienne carrots in no time, but I don’t have that skill yet. That’s why I use a julienne peeler I found on Amazon! It is so quick and easy to use, and I recommend purchasing one!

[recipe title="Easy Vegan Pancit" servings="4" preptime="15 minutes" cooktime="15 minutes" ]
[recipe-notes]
Credit: My Auntie Fe, who shared her recipe with me.
[/recipe-notes]
[recipe-ingredients]

* 1 1/2 Tbsp oil

* 1 onion, thinly sliced

* 1 bell pepper, thinly sliced

* 3 carrots, julienned

* 1 1/2 cups broccoli

* 3 cloves garlic, minced

* 1/4 tsp ginger, minced

* 1 block tofu, cubed

* 1 package noodles (thin rice vermicelli)

* 3 cups water

* 1/2 cup oil

* Soy sauce, to taste (use tamari if gluten-free)

* Salt, pepper, MSG, to taste

[/recipe-ingredients]
[recipe-directions]

1. Add oil to frying pan and heat over medium heat. While oil is heating, soak noodles in hot water to soften them.

2. Once hot, add sliced onions and bell peppers.

3. When onions start becoming translucent, add julienned carrots.

4. When carrots begin to soften, add in minced garlic, minced ginger, and broccoli.

5. Once broccoli is bright green and getting softer, add in cubed tofu and season with pepper and soy sauce.

6. When tofu is warmed through, remove vegetables from pan and set aside.

7. Put frying pan back on heat and add in 3 cups water and 1/2 cup oil.

8. Bring to a boil and add noodles.

9. Stir until noodles have cooked through and no water remains.

10. Add vegetables and tofu to the noodles.

11. Season with soy sauce, salt, pepper, and MSG.

12. Enjoy!

[/recipe-directions]
[/recipe]

Taco Salad with Tortilla Chips

High Protein Taco Salad – Vegan

You have to try this high protein taco salad! A few weeks ago, I won a free Hodo Foods product and, when I saw the Adobo Mexican Crumbles, I knew I had to make this salad! It is delicious, fresh, and, best of all, high protein!

Do I Have to Use Avocado Dressing?

Not at all! You could use a salsa, make your own vegan chipotle ranch, or even try a zesty Italian dressing! I know, I know, who puts Italian dressing on a taco salad? But don’t knock it until you try it!

Recipe

[recipe title="High Protein, Vegan Taco Salad" servings="4" preptime="15 minutes" cooktime="0 minutes" ]
[recipe-ingredients]

* 1 head iceberg lettuce, chopped

* 1/2 cucumber, chopped

* 1 cup baby tomatoes, halved

* 1/2 red onion, finely diced

* 1 can black beans, rinsed and drained

* 1 can corn, rinsed and drained

* 1 package Hodo Foods Adobo Mexican Crumbles

* Choice of dressing, to taste

* Tortilla chips or strips, optional

[/recipe-ingredients]
[recipe-directions]

1. Add all ingredients to a large bowl.

2. Mix well.

3. Serve with tortilla chips or strips!

[/recipe-directions]
[recipe-nutrition]
Per Serving (without chips): 358 calories; 15 g fat; 43 g carbohydrates;
19 g protein.
*Macros will vary depending on dressing used.
[/recipe-nutrition]
[/recipe]

Japanese Curry served with rice

Easy Japanese Curry – Vegan, Gluten Free Option

May is Asian American and Pacific Islander Heritage Month in the United States, and I’m sharing my mom’s easy Japanese curry recipe! It is typically enjoyed with chicken or pork, but I have adapted it to be vegan by substituting tofu for the protein. This recipe traveled with my mom over the Pacific Ocean when she moved to the United States at age thirteen! Hope you enjoy!

Where Can I Buy Curry Cubes?

You can find curry cubes at your local Asian supermarket or on Amazon! I prefer the Extra Hot, but you can mix and match to your preferred level of spice!

Recipe

[recipe title="Vegan Japanese Curry" servings="10" preptime="20 minutes" cooktime="20-30 minutes" ]
[recipe-notes]
Credit: My mom, Aiya!
[/recipe-notes]
[recipe-ingredients]

* 20 ounces carrots, sliced

* 40 ounces potatoes, cubed

* 3 yellow onions, chopped

* 2 bell peppers, chopped

* 2 blocks firm tofu, cubed

* 15 ounces water

* 2 boxes S&B Golden Curry

* Soy sauce or coconut aminos for gluten free, to taste

[/recipe-ingredients]
[recipe-directions]

1. First, cut all of your vegetables and your tofu.

2. Add water to a large pot and add in all vegetables.

3. Bring to a boil.

4. Cover and simmer for 10-15 minutes, or until potatoes are cooked through. You should be able to easily insert a butter knife into the potatoes.

5. Add curry cubes to your pot.

6. Stir well, until curry cubes have “melted.” I start with a box and half and add more if needed. Curry should be thick, similar to gravy consistency.

7. Add tofu and allow to heat through.

8. Add soy sauce if needed.

9. Serve with rice and enjoy!

[/recipe-directions]
[recipe-nutrition]
Per Serving (without rice): 523 calories; 24 g fat; 56 g carbohydrates;
20 g protein.
[/recipe-nutrition]
[/recipe]