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Learn how to cook vegan pancit palabok from RG Enriquez-Diez

By CAMILLE SANTIAGO Published Mar 26, 2021 5:16 pm

A lot of people are going vegan. And with the recent popularity of plant-based meals, you may have found yourself wondering what the buzz is about. Plus, now more than ever, we need more ways to boost our immune system—either thru exercising daily, getting enough sleep, or having a balanced diet.

That's why we asked chef RG Enriquez-Diez, who has been a vegan for 13 years already, to teach us how to make a simple and healthy dish such as the vegan pancit palabok—a Pinoy merienda favorite.

In this recipe, Diez wants to encourage viewers "to really explore your personal tastes," thus, leaving them the freedom to adjust the ingredients according to their preference. 

Vegan Pancit Palabok

Ingredients:

  • 1 pack (16oz) cornstarch noodles
Broth:
  • 6 cups water or more if sauce gets too thick
  • ¾ cup potato flour (not potato starch!)
  • 1½ tablespoon annatto powder dissolved in ¼ cup water
  • ½ cup nutritional yeast
  • 1½ - 2 teaspoons sea salt
  • 2 teaspoons black salt/kala namak (see note below)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • a pinch of black pepper
Main ingredients:
  • 3 tablespoons oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and diced
  • ¾ cup julienne/cut into matchsticks carrots
  • ¾ cup thinly sliced diagonally green beans
  • 1½ cup fried tofu cubes
  • salt and pepper to taste
    Toppings:
    • Fried garlic
    • Green onion
    • Calamansi
    • Crushed pop soy or fried bean curd

    Procedure:

    1. Sautée the garlic, onion, and salt until onion turns soft. Add in your choice of protein such as tofu.
    2. Add the julliened carrots and green beans. Add a pinch of salt and pepper. Transfer to a bowl.
    3. Make a slurry by mixing the cornstarch and 2 cups of water. Or use potato starch if you have.
    4. Add 8 cups of water into the pot where you sauteed your veggies.
    5. Mix the achuete powder with 1/4 cup of water and add to the pot. 
    6. Add 3 or more tablespoons of mushroom broth powder.
    7. (Optional) Add black salt or Kalanamak to give an eggy note to the sauce.
    8. Add the cornstarch slurry while mixing the sauce. Continue to stir until thick.
    9. Add about 3 tablespoons of nutritional yeast or nooch to enhance the eggy notes and provide an additional layer of nuttiness.
    10. Add the veggies back in the pot.
    11. Soak the rice noodles in water for 15 minutes. Meanwhile, boil enough water in a pot. Once the noodles are done soaking, cook them in boiling water for a about 3-5 minutes just until they are cooked but still firm.
    12. Transfer the noodles to a serving dish. Pour sauce on top. Arrange toppings on top. Serve while warm.

    Photo from RG Enriquez-Diez's Instagram