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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegan Pho Recipe

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This recipe for Vegan Pho is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 star anise
2 whole cloves
1 cinnamon stick
4 C vegetable broth
1 small onion, diced
2 cloves garlic, peeled and quartered
1 2" knob of fresh ginger, julienned
2 small carrots, julienned
4 oz shiitake mushrooms, stems removed and sliced
1 Tbsp Tamari soy sauce
2 green onions, sliced thin
2 small baby bok choy, sliced lengthwise and cut into quarters
Sea salt
Pepper
4 oz flat rice noodles, cooked and rinsed
Baked tofu, cut into bite-sized cubes
Bean sprouts
Chopped fresh cilantro
Lime wedges
Sriracha
Directions:
Directions:
1. In a medium pot over low heat, dry roast the star anise, cloves and cinnamon. Stir until fragrant (about
30 sec)
2. Add the vegetable broth, onion, garlic and ginger
3. Cover and bring to a boil
4. Reduce heat to low and simmer for 15-30 minutes
5. Strain and return broth to the pot
6. Add carrots, mushrooms, soy sauce and green onions
7. Simmer for 10 minutes and add bok choy
8. Simmer 2-3 more minutes, or until fork tender
9. Add salt and pepper to taste
10. Divide the cooked rice noodles between 2 bowls, then portion the pho over the noodles
11. Top with tofu, bean sprouts, cilantro, lime juice and sriracha

 

 

 

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