Vegan Pho

Large pot; Wooden spoon; Knife; Cutting board

10 minutes

40 minutes

Vietnamese

Vegan, Pho, Vietnamese, Soup

Main Course

Simmering

Vegan

1

2 tablespoons vegetable oil

1 onion, diced

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cups vegetable broth or stock

2 tablespoons soy sauce or tamari

1 tablespoon brown sugar

1 teaspoon chili flakes (optional)

200g rice noodles

½ cup bean sprouts

½ cup sliced mushrooms

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the ginger, coriander and cumin and cook for another minute.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.

Add the soy sauce or tamari, brown sugar and chili flakes (if using). Simmer for another 5 minutes.

Add the rice noodles and cook until softened, about 5 minutes.

Add the bean sprouts and mushrooms and cook for another minute or two until heated through.

Serve hot with fresh herbs such as cilantro or basil if desired. Enjoy!

Calories – 300; Fat – 5g; Carbohydrates – 40g; Protein – 10g; Fiber – 8g

This vegan pho is an easy to make meal that is packed with flavor! It’s made with simple ingredients like onion, garlic, ginger, coriander, cumin, vegetable broth or stock, soy sauce or tamari, brown sugar and chili flakes (optional). The rice noodles are cooked in the flavorful broth before adding bean sprouts and mushrooms for added texture and nutrition! Enjoy this delicious vegan pho as a satisfying meal any day of the week!

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