Vegan Pho

Ingredients (4 servings)

Broth

4 quarts Homemade Vegetable Broth (or store bought if needed)

10 star anise

6 cinnamon sticks

2 tablespoons coriander seeds

2 tablespoons whole cloves

4 tablespoons dried or fresh basil

2 tablespoons vegan fermented chili oil/paste (optional)

2 tablespoons tamari

Pho

1 onion sliced ultra thin

4 large carrots (cut matchstick style if you’re fancy)

4 celery stalks sliced

12-15 shiitake mushrooms, sliced thinly

1 small red, orange and yellow pepper thinly sliced

1 block extra firm tofu cubed

2 tablespoons coconut oil (optional)

4 servings rice noodles

Garnish

1 green onion

1/4 lime

1 pinch of bag bean sprouts or pea shoots

Preparation

Heat up vegetable broth to a simmer. While heating, lightly toast whole spices for 2-3 minutes or until aromatic. Add spices to broth, then add dried or fresh herbs and let simmer for 30-60 minutes.

While simmering, prep other ingredients. Feel free to toss vegetable discards (carrot tops, onions peels, pepper tops, mushroom stems, etc.) into the broth for some extra flavor and nutrients!

Strain the broth, then add all other vegetables, tofu and coconut oil ( which gives the broth that fatty, broth mouth feel in beef or chicken broth) and let simmer for 15-20 minutes.

Cook rice noodles per directions on packaging 5 minutes before the Pho is done.

Place a serving of rice noodles into a serving bowl, add broth on top to the brim, then garnish with green onions, sprouts or shoots and a squeeze of lime.