This authentic, Hawaiian-style vegan chicken long rice gives the regular version a run for its money. Guaranteed to satisfy everyone for lunch, dinner, or any special occasions!
Growing up in Hawaii, one of my favorite Hawaiian foods was Chicken Long Rice. My dad would make large batches of this dish if he decided to make it for dinner because if it can’t feed an army, then we didn’t make enough food haha. I am so happy I was not only able to “veganize” this dish, but also make it healthier. Honestly, I wouldn’t be able to tell the difference between this Vegan Chicken Long Rice and the traditional Chicken Long Rice and it is incredibly easy and fast to whip up!
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 large servings
INGREDIENTS
- 1 Baby Bok Choy
- 3 oz Enoki Mushrooms
- 1/2 Medium Onion
- 1/4 c Cilantro
- 1-inch Ginger
- 8 oz Bean Thread Noodles
- 4 c Vegan Chicken Broth (Vegetarian Better Than Bouillon No Chicken Base Broth)
- Salt to taste
INSTRUCTIONS
- Soak the bean thread noodles in a bowl of room temperature water for 30-60 minutes.
- Chop the Bok Choy and onion into cubes.
- Shred the Enoki Mushroom.
- Separate the Cilantro leaves from the stems and chop the stems 1-inch in length.
- Slice the Ginger.
- In a large pot over high heat, bring the Vegan Chicken Broth and Onion to a boil.
- Once boiling, turn down the heat to medium for the soup to simmer.
- Add the Bok Choy, Ginger, Enoki Mushrooms, Cilantro stems, and Bean Thread Noodles into the broth and continue to cook.
- Cook until the noodles are softened.
- Add salt and cilantro leaves to finish.
Just like my Hawaiian Beefless Stew recipe, this dish holds a special place in my heart and I am so happy I was able to recreate this amazing Hawaii local favorite. I hope you have fun with this recipe and get inspired to “veganize” or even make some of your childhood favorite recipes healthier. ENJOY!
- Nutti Nelli
PROCESS SHOTS (Click to enlarge)
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