Get the Recipe: 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.
Ingredients
- 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
To serve
- 3.5 oz tofu, cubed
- mint
- coriander
- lime
- chillies or red pepper
- sesame seeds
Instructions
- 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