I’ve always been a fan of vegan pancit palabok, but the super rainy weather of late had me craving for congee. So it was like a gift from Heaven when I saw this arroz palabok recipe from Panlasang Pinoy (CW: meat). Arroz palabok is a combination of the Filipino congee, arroz caldo, with the flavour of pancit palabok.
When making the vegan version of a dish, I like to keep the toppings as similar as possible. This is because I believe that the original dishes were constructed that way for a (usually delicious) reason. So in this vegan arroz palabok, I replaced the toppings as so:
- boiled egg slices with fried tofu slices;
- tilapia flakes with crushed fried wonton skin;
- chicharon pieces with crunchy Meat Magic crumbs;
- I didn’t bother replacing the prawns but you can use vegan prawns.
Plus, fried garlic and chopped fresh spring onions are a must, of course! The crunchy toppings with the silky congee work soooooo well! And the gorgeous orange hue of the annatto oil makes the whole dish look so alluring. You have to try this recipe.
I kind of feel like I’m betraying Chinese congee by loving this so super much. But if love is wrong, then I’m guilty as charged!
For gluten-free, replace the wonton skin with rice paper, and the Meat Magic with soy protein.
Ingredients
- Toppings
Instructions
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- Fry a block of tofu until golden on four sides. Slice and set aside.
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