Vegan Chicken Pastil
Elevate your plant-based meals with this irresistible Vegan Chicken Pastil—a creative twist on the classic Filipino dish. Wrapped in aromatic banana leaves, this recipe combines fluffy jasmine rice and savory soy chunks, infused with a flavorful blend of soy sauce, vegan chicken seasoning, and sautéed mushrooms for an authentic umami punch. The dish’s vibrant notes are further enhanced with fresh scallions, garlic, and onion, making every bite a mouthwatering delight. Perfectly steamed or served as-is, these banana leaf wraps are ideal for a quick lunch, meal prep, or on-the-go indulgence. Enjoy a wholesome, vegan take on tradition that’s packed with protein, plant-based goodness, and irresistible flavors.
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Recipe Information
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
Instructions
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.
Clean and slice the button mushrooms finely. Peel and dice the onion, and mince the garlic cloves.
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.
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.
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.
Remove from the heat and toss in the chopped scallions. Mix thoroughly.
Prepare banana leaves by wiping them clean with a damp cloth and briefly heating them over an open flame to make them more pliable.
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.
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.
Repeat the process for the remaining banana leaves and filling.
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
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 12.2 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
