Vegan Chicken Pastil
Discover the plant-based twist on a beloved Filipino classic with this Vegan Chicken Pastil recipe! Perfectly seasoned soy chunks and savory button mushrooms come together as the ultimate protein-packed filling, layered over fragrant jasmine rice and wrapped in soft, steamed banana leaves for authentic flair. Infused with bold flavors from soy sauce, garlic, and vegan chicken seasoning, every bite delivers a comforting yet healthy experience. This easy-to-follow recipe is not only a feast for the senses but also an eco-friendly alternative to traditional chicken pastil. Serve it steamed for extra warmth or pack it as a grab-and-go meal wrapped in nature’s perfect wrapper. From its aromatic preparation to its delightful presentation, this Vegan Chicken Pastil is a must-try for anyone seeking a satisfying and wholesome plant-based dish!
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Ingredients
- 4 pieces Banana leaves
- 4 cups Cooked jasmine rice
- 1 cup Soy chunks
- 200 grams Button mushrooms
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 teaspoons Vegan chicken seasoning
- 2 tablespoons chopped Scallions
- 2 cups Water
Directions
Step 1
Start by preparing the soy chunks: bring 2 cups of water to a boil in a small pot. Add a pinch of salt and the soy chunks. Let them boil for about 10 minutes or until they are softened. Drain, then allow them to cool for a few minutes before pressing out the excess water. Set aside.
Step 2
Clean and slice the button mushrooms finely. Peel and dice the onion, and mince the garlic cloves.
Step 3
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent for about 3 minutes. Add the minced garlic and continue to sauté for another minute.
Step 4
Increase the heat to medium-high and add the sliced mushrooms. Cook and stir often until the mushrooms release their moisture and start browning, around 5 minutes.
Step 5
Add the rehydrated soy chunks to the skillet. Stir in the soy sauce, ground black pepper, salt, and vegan chicken seasoning. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Step 6
Remove from the heat and toss in the chopped scallions. Mix thoroughly.
Step 7
Prepare banana leaves by wiping them clean with a damp cloth and briefly heating them over an open flame to make them more pliable.
Step 8
To assemble the pastil, lay a banana leaf piece flat and place about 1 cup of cooked jasmine rice in the center. Spread a generous amount of the vegan 'chicken' mixture on top of the rice.
Step 9
Fold the banana leaf over the rice and 'chicken' mixture to create a neat and compact wrap. Secure it with kitchen twine or toothpicks if necessary.
Step 10
Repeat the process for the remaining banana leaves and filling.
Step 11
To serve, you can either steam the banana-wrapped pastil for an additional 5 minutes or serve it as is. Enjoy your vegan chicken pastil with a refreshing citrus side or a tangy vinegar dip!
Nutrition Facts
| Serving size | (2198.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1676.7 |
| Total Fat 30.0g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4326.6mg | 0% |
| Total Carbohydrate 279.1g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 12.2g | |
| Protein 76.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 358.9mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2870.8mg | 0% |
Source of Calories