This Vegan Pho is a healthy twist on the Classic Vietnamese aromatic soup.
Traditionally made with a flavorful beef broth, tender rice noodles, and various meat toppings, Pho has now undergone a delightful transformation to accommodate the growing demand for plant-based options.
Vegan Pho has emerged as a flavorful alternative that not only caters to those following a plant-based lifestyle but also offers a fresh and exciting twist on this beloved culinary masterpiece! Vegan Pho has 5 WW points.
Why You Should Try This Vegan Pho Recipe
- A nutrient-rich delight. Vegan Pho offers numerous health benefits. With its vegetable-based broth and an abundance of fresh toppings, this dish is packed with essential nutrients, vitamins, and minerals. It provides a generous serving of vegetables, contributing to a well-rounded plant-based meal. The absence of animal products also means lower cholesterol and saturated fat content, making it a heart-healthy option!
- Tailoring to individual preferences. One of the beauties of Vegan Pho lies in its versatility. Just like its traditional counterpart, vegan Pho can be customized to suit individual preferences. Whether you prefer a mild broth or desire a spicy kick, the choice is yours. Additionally, you can experiment with various vegetable combinations, from mushrooms and bok choy to carrots and broccoli, to create your own unique flavor profile.
- Cultural appreciation and sustainability. Embracing Vegan Pho allows us to appreciate and celebrate the diverse culinary traditions of Vietnam while aligning with sustainable choices.
Vegan Pho Recipe Overview
Prep time: 10 min
Cooking time: 50 min
Total time: 1 hour
Serves: 4
Ingredients in Vegan Pho
- 2 tsp sesame oil
- 1 large scallion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, chopped
- 1 cinnamon stick
- 3 – 4 cloves
- 1/2 cup celery stalk, chopped
- 1/2 cup carrot, chopped
- 8 cups vegetable broth (fat-free, reduced sodium, preferably homemade)
- 1/2 small green cabbage head, shredded
- 5-6 shitake mushrooms
- 4 ounces rice noodles
- 1 (16-ounce block) tofu, cubed (smoked or marinated)
- 1 tbsp cornstarch (optional)
- 1 tbsp soy sauce
- 1 tbsp Sriracha (optional)
- 1 chili pepper (optional)
- Herbs of choice (mint, cilantro, carrot leaves)
How to Make Vegan Pho (step by step)
- Heat 1 teaspoon of sesame oil in a large pot over medium-high heat. Sauté the scallion for 2 to 3 minutes, until just tender.
- Now, cook the garlic, ginger, cinnamon, and cloves and cook for about 3 minutes until aromatic. Add the celery, carrots, and broth, and bring to a boil. Immediately turn the heat to a simmer.
- Then, continue to simmer, covered, for 35 to 40 minutes. Strain out and discard the solids. Stir the cabbage and mushrooms into the hot broth. Continue simmering for about 10 minutes. Reserve the mushrooms.
- Meanwhile, cook the rice noodles according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
- Next, heat the remaining 1 teaspoon of oil in a sauté pan over medium-high heat. Toss your tofu with cornstarch, soy sauce, and Sriracha (if using). Cook tofu cubes for about 2 minutes, until golden and crisp.
- Add the reserved mushrooms to the pan and cook them for 2 minutes more, or until slightly browned.
- Divide the rice noodles between four serving bowls. Ladle the hot broth and veggies into the serving bowls. Top each bowl with tofu cubes, mushrooms, herbs, and sliced chili peppers. Enjoy!
Nutrition facts:
(Optional ingredients are not included)
Serving: 538g | Calories: 281kcal | Carbohydrates: 41.4g | Protein: 13.1g | Fat: 8.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2.1g | Sodium: 222mg | Potassium: 489mg | Fiber: 4.6g | Sugar: 4.5g | Vitamin A: 2600IU | Calcium: 457mg | Iron: 7mg
Vegan Pho Variations/Substitutions
- Another protein-rich option for vegan pho is seitan. You can thinly slice or shred seitan to resemble the texture of beef or chicken commonly found in Pho. It can be marinated in soy sauce, garlic, and other seasonings for added flavor. If you prefer more protein in your Vegan Pho, you can also consider adding tempeh or vegan “meat” products. These can be sliced and added to the broth or used as a topping.
- If you want to add a rich and earthy flavor to your Vegan Pho, consider using mushroom broth alongside vegetable broth. Mushroom broth can be made by simmering dried mushrooms like shiitake or porcini with vegetables and spices.
- To mimic the umami taste, you can add soy sauce, miso paste, or tamari to your broth. Start with a small amount and adjust to taste.
- When it comes to the toppings, load up your Vegan Pho with a variety of fresh toppings. Bean sprouts, thinly sliced scallions, cilantro, Thai basil, lime wedges, and sliced chili peppers are popular options. These toppings add crunch, freshness, and a burst of flavor to your bowl of Vegan Pho!
Tips and Tricks for Making Vegan Pho
- Consider adding a small amount of tomato paste for depth and richness.
- Simmer the broth for at least 30 minutes to allow the flavors to meld together.
- Enhance the umami flavors by adding a tablespoon of nutritional yeast and a few mushroom types such as oyster mushrooms or dried shitake.
- You can also use vegetable bouillon cubes or powder for an extra flavor kick.
- Marinating your tofu in liquid smoke can add depth of flavor.
- Include a mix of vegetables like bok choy, bean sprouts, sliced onions, snow peas, broccoli, or any other veggies you prefer. You can lightly blanch the vegetables before adding them to the soup for a crisp-tender texture.
- Add a squeeze of lime juice to brighten up the flavors.
- After assembling Vegan Pho, let it sit for a few minutes to allow the flavors to meld together.
Related Recipes:
Vegan Pho
Ingredients
- 2 tsp sesame oil
- 1 large scallion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger , chopped
- 1 stick cinnamon
- 3-4 cloves
- 1/2 cup celery stalk , chopped
- 8 cups vegetable broth , (fat-free, reduced sodium, preferably homemade)
- 1/2 small green cabbage head, shredded
- 5-6 shitake mushrooms
- 4 ounces rice noodles
- 16 ounce tofu block (marinated or smoked)
- 1 tbsp cornstarch , optional
- 1 tbsp soy sauce
- 1 tbsp sriracha , optional
- 1 chili pepper, optional
- use your favorite herbs (cilantro is classic, mint, carrot leaves also interesting)
Instructions
- Heat 1 teaspoon of sesame oil in a large pot over medium-high heat. Sauté the scallion for 2 to 3 minutes, until just tender.
- Now, cook the garlic, ginger, cinnamon, and cloves and cook for about 3 minutes until aromatic. Add the celery, carrots, and broth, and bring to a boil. Immediately turn the heat to a simmer.
- Then, continue to simmer, covered, for 35 to 40 minutes. Strain out and discard the solids. Stir the cabbage and mushrooms into the hot broth. Continue simmering for about 10 minutes. Reserve the mushrooms.
- Meanwhile, cook the rice noodles according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
- Next, heat the remaining 1 teaspoon of oil in a sauté pan over medium-high heat. Toss your tofu with cornstarch, soy sauce, and Sriracha (if using). Cook tofu cubes for about 2 minutes, until golden and crisp.
- Add the reserved mushrooms to the pan and cook them for 2 minutes more, or until slightly browned.
- Divide the rice noodles between four serving bowls. Ladle the hot broth and veggies into the serving bowls. Top each bowl with tofu cubes, mushrooms, herbs, and sliced chili peppers. Enjoy!
Notes
- Makes 4 servings
- 5 ww points per serving
Nutrition
Serving: 538gCalories: 281kcalCarbohydrates: 41.4gProtein: 13.1gFat: 8.2gSaturated Fat: 1.2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2.1gSodium: 222mgPotassium: 489mgFiber: 4.6gSugar: 4.5gCalcium: 457mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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