Homemade Vegetable Pho

pho

I love pho so much, especially when its cold outside and I’m feeling a cold come on. Unfortunately, there is only one place in my area that sells vegan, gluten-free pho, and it’s all the way across town. But this time, instead of giving in and jumping in my car, I went into the kitchen to see if I could figure it out myself. I’m happy to say that with this easy recipe I might just be done with drives across town.

Not only is this a delightful and easy meal, but it’s also a great way to get some more vegetables into your diet.

Vegetarian Pho

  • Servings: 4
  • Difficulty: easy
  • Print

Broth

  • 3 pieces of whole star anise
  • 5 pieces of whole cloves
  • 2 cinnamon sticks
  • 10-15 black peppercorns
  • 1.5 inch ginger cut in to smaller chunks
  • 1/4 a medium size yellow onion
  • 4 “no beef ” bullion cubes in 8 cups of boiling water or 8 cups of your choice of broth (A non-vegan but wonderful idea is to use bone broth)
  • 1 TBS  gluten-free tamari  (optional)

Soup goodies

  • 1/4 yellow onion
  • 4 ounces of mushrooms (shiitake, white, or baby bella)
  • 1 or 2 carrots
  • 1 to 2 cups broccoli
  • TBS coconut oil
  • 1/2 package rice noodles (I use brown rice seaweed noodles from Star Anise Foods).

Topping (optional but delicious)

  1. Cilantro,
  2. Basil
  3. Jalapeno
  4. Lime

Instructions

  1. Throw all the broth ingredients into a 3 quart pan and bring to boil, reduce heat and simmer for as long as you like. I simmered mine while I was preparing the next part of the soup.
  2. Chop your vegetables into bite size pieces.
  3. Throw the veggies in to a 6 quart pot with coconut oil and saute for 5 to 7 minutes.
  4. With a strainer over the 6 quart  pot pour the broth into the vegetables. Your broth should be a little like a concentrate. Add 2 more cups boiling water and the rice noodles. Cook on medium high until the noodles are tender (usually just a minute or two).
  5. Serve with cilantro, basil, jalapeno, and lime wedges.
  6. Enjoy!

 

 

 

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