110 calories, 2.9 grams sugar, 5 grams fat, 12.9 grams carbohydrates, 5 grams protein
Although pancit, a Filipino rice noodle dish, is typically made with shrimp and pork, this vegan version substitutes those ingredients for tons of crunchy, good-for-you veggies. The result is a meal that’s healthy and hearty!
1 bag cellophane rice noodles (3.75 oz.)
1 pckg. firm tofu (frozen overnight, thawed, and drained)
1 small onion, chopped
1 medium carrot, sliced thin and lengthwise
1 small bell pepper
2 c. mung bean sprouts
2/3 c. cabbage, diced
3 cloves garlic, minced
5 tsp. Dulse seaweed granules
1.5 tsp. Edward & Sons Organic Vegan Worcestershire Sauce
1 tsp. chili powder
2 c. water
4 tsp. teriyaki sauce
3-4 tbsp. liquid aminos or tamari
2 tsp. sesame oil
1 cube vegan bouillon
1 tbsp. grape seed oil or olive oil
Slice veggies. Saute onions and garlic in a little bit of oil (grape seed or olive oil). When the onions are transparent, add carrots, cabbage, water, Worcestershire, liquid aminos, sesame oil, chili powder, teriyaki, and bouillon cube. Cook for a few minutes, then add tofu at medium-high heat. Add noodles, Dulse granules, sprouts, and bell pepper. Stir and cook until the moisture has evaporated.
Makes 6 servings.
Recipe provided by Veg Obsession