How To Make Easy Vegan Pho
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 8 cups vegetable broth
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 1 thumb-sized piece of ginger, sliced
- 2 cinnamon sticks
- 4 star anise
- 4 cloves
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup or agave nectar
- 6 ounces rice noodles
- 1 cup mung bean sprouts
- 1 cup sliced mushrooms
- 2 cups fresh basil leaves
- 1 cup fresh cilantro leaves
- Sliced jalapenos, lime wedges, and hoisin sauce for serving
Instructions
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In a large pot, bring the vegetable broth to a boil. Add the garlic, onion, ginger, cinnamon sticks, star anise, cloves, tamari, and maple syrup. Reduce heat to low and let simmer for 30 minutes.
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While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
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Strain the broth to remove the solids. Return the broth to the pot and bring it to a simmer again.
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Add the mung bean sprouts and mushrooms to the broth and let cook for 2-3 minutes, until tender.
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Divide the cooked rice noodles among 4 bowls. Ladle the hot broth with the sprouts and mushrooms over the noodles.
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Serve the pho with fresh basil, cilantro, sliced jalapenos, lime wedges, and hoisin sauce on the side. Enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 1g
- Sodium : 1267mg
- Total Carbohydrates : 60g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 7g
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