Vegan Pho (Gluten-free, Oil-free)
This vegan pho recipe is perfect for a healthy and quick weeknight dinner! The flavourful broth, rice noodles and sautéd shiitake mushrooms create a yummy plantbased dish that's also easy to make. Gluten-free and oil-free.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 4 cloves garlic minced
- 1 large onion chopped
- 1 spring onion chopped
- 2 star anise
- 2 whole cloves
- 1 cinnamon stick
- 2 cups vegetable broth
- 2 cups water
- 1 tsp miso paste
- 2 tbsp tamari
- 7 oz shiitake mushrooms chopped
- 3.5 oz rice noodles dry
- 3.5 oz tofu cubed
- chillies or red pepper
- sesame seeds
Add 3 of the garlic cloves, onion, spring onion, star anise, cloves and the cinnamon stick to a non-stick saucepan. Sauté for around 1 minute, until fragrant.
Add the veggie broth and the water together with the miso paste and tamari. Bring to a boil, then lower the heat and cover and simmer on a low-medium heat for around 30 minutes.
Meanwhile, add the shiitake mushrooms together with the remaining garlic clove to a non-stick frying pan and sauté for 5-10 minutes, until the mushrooms cook down.
Around 25 minutes into the cooking process, prepare the rice noodles according to instructions on packaging (this usually involves soaking them in hot water for around 5 minutes).
Taste the broth, adding more tamari if necessary. Then, serve over the noodles, together with the tofu, mint, coriander, lime juice, chillies/red pepper and sesame seeds.
Calories: 303kcal | Carbohydrates: 58g | Protein: 11g | Fat: 3g | Sodium: 2173mg | Potassium: 363mg | Fiber: 5g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2.4mg