Vegan Special Palabok

Filipino’s favorite comfort food for special occasions! Made with healthy ingredients, this recipe is for keeps! This is not your ordinary “palabok’. Unlike regular palabok which is made of corn starch, this one is from potatoes & cauliflower hand blended to come up with a creamier sauce. The sauce is oil free and we only greased the pan for the tofu-egg topping. Should serve about 6 to 8 hungry people.

🌻 RECIPE

🌱 Ingredients:

FOR THE SAUCE:

▪︎ 4 to 6 pcs of potatoes, peeled & chopped

▪︎ 1/2 of medium head of cauliflower, chopped

▪︎ several stems of asparagus, minced (optional)

▪︎ 1 medium portobello mushroom, or similar mushroom of your choice minced (optional)

▪︎ 2-3 tbsp onion powder

▪︎ 2 tbsp garlic powder

▪︎ water sufficient enough to cover the veggies

▪︎ 1 cup annatto seeds water, (1/2 cup anatto seeds soaked in 1 cup of hot water, crushed, strained & water set aside)

▪︎ 2 tsp of corn starch mixed in 1/2 cup of warm water

▪︎ 1 natural vegan bouillon of your choice

▪︎ 6 tbsp calamansi juice or 4-6 tbsp lemon juice

▪︎ himalayan salt to taste

 

FOR THE NOODLES:

▪︎ 500 gm bean thread or “sotanghon”

 

FOR THE “EGG” TOPPING:

▪︎ 1-400 gm block of tofu, water pressed off, half block chopped up resembling egg whites, other half block crumbled resembling the boiled egg yolk

▪︎ 1 tsp turmeric powder

▪︎ 1 tsp garlic powder

▪︎ 1 tsp onion powder

▪︎ pinch of Indian black salt

▪︎ plant based oil for greasing the pan

 

FOR ADDITIONAL TOPPINGS:

▪︎ crispy fried garlic pieces

▪︎ green onions chopped

▪︎ napa cabbage, chopped

▪︎ lime wedges or calamansi

 

🌱 Instructions:

▪︎ For the sauce, bring water to a boil, turn down the heat then add your chopped potatoes, cauliflower, onion & garlic powders, vegan bouillon & anatto seeds water.

▪︎ Simmer covered til veggies are soft enough to be hand blend. You can also use the regular blender if you dont have hand blender.

▪︎ Grease & heat up the pan. Slightly saute for about 3 to 5 mins in low medium heat 1/2 block of tofu chopped up resembling boiled egg whites then set aside.

▪︎ Then next, saute 1/2 block tofu crumbled resembling like the boiled egg yolk. Add turmeric powder, onion powder & garlic powder & keep sauteing til lightly cooked.

▪︎ Add to the “egg whites”. Sprinkle black salt on top just before serving.

▪︎ Once potatoes and cauliflower are soft, turn the stove off.

▪︎ Then carefully, hand blend to make a creamy consistency, making sure there is nothing solid chunk left. You may add more water if it becomes too thick. The sauce should be lightly creamy.

▪︎ Turn the heat back on to low medium, add your minced mushroom, asparagus, salt & corn starch water.

▪︎ Stir frequently while occasionally lightly scraping the bottom to keep starches from sticking to the bottom & around the pot.

▪︎ Cook until the mushroom & asparagus are soft. Turn the heat off then stir in the calamansi or lemon juice. Add a little more water if you need to when warming it up.

▪︎ Cook the mung bean thread according to package instruction and strain. Then transfer to a plate & add your sauce and all the toppings before serving.

▪︎ Best served when sauce is still warm. Great to bring to picnic or potlucks too!