Vegan Pho

We are addicted to Pho and have been for years, many years before our switch in eating style.  As is true with many recipes, this one is a work in process that may never have an end.   Nonetheless, here is our latest attempt, pictures to follow later.

Vegan Pho

Broth:

1-2 large onions, chopped

2 inch piece ginger root, minced and peeled
½ - 1 lb mushrooms, chopped
2 garlic bulbs, minced
5 large carrots, shredded
1 cup white cabbage, shredded  

Water saute the above until it starts to get soft (onions translucent) and mushrooms release their water, then add 6 cups water or vegetable broth.    Add seasonings (below) in a seasoning ball/strainer or just pop them in and be prepared to fish them all out. 

 

Seasonings:

Star anise – 1 or 2
Cinnamon stick – 1
Cloves – 1-2 Tbsp
Corriander seeds – 1 tsp
 
Cook broth and seasonings in the crockpot on high 4 hours or on the stove, simmering for 45 minutes.   Add vegetables, additional mushrooms, or tofu cubes as desired. 

Possible vegetables:

Sliced into ribbons – collards, bokchoy, cabbage, broccoli slaw greens, other greens

Continue to cook until the vegetables are finished, then remove the strainer ball. 

Serve over spiralized zucchini or other noodles;  rice noodles are traditional but not really nutritarian.  

 

Garnish with :

Lime wedges

Bean sprouts
Green onions
Serrano chiles
Ciliantro
Basil
Sriracha sauce, optional  

Note:  many sauces are high sodium, high sugar, and non-vegan.   It is possible to replicate the taste of these sauces in many ways depending on your personal sodium intake needs.