Vegan Pho Recipe

This delicious vegan pho can be served with sliced spring onions, sriracha or chilli sauce and lime wedges and makes a mouth-watering winter main that will warm you from the inside.

The ingredient of Vegan Pho Recipe

• 200g dried flat rice noodles
• 2 x 200g pkts thai marinated tofu
• 1 bunch choy sum ends trimmed cut into 4cm lengths
• 100g bean sprouts
• mint leaves to serve
• coriander leaves to serve
• 4 shallots peeled halved
• 5cm piece ginger peeled cut into quarters
• 1 cinnamon stick or quill
• 2 whole star anise
• 6 whole cloves
• 1 tsp black peppercorns
• 1 large carrot peeled halved
• 3 4 cup 20g dried sliced shiitake mushrooms
• 4 cups 1l coles vegan chicken style stock
• 2 tbsp soy sauce

The Instruction of vegan pho recipe

• to make the pho broth place the shallot and ginger in a frying pan over medium high heat cook stirring occasionally for 3 mins or until browned add cinnamon star anise cloves and peppercorns and cook stirring for 1 min or until aromatic transfer to a slow cooker add carrot mushroom stock and 4 cups 1l water cover and cook for 4 hours on high or 6 hours on low
• use a slotted spoon to remove the shallot ginger cinnamon and star anise discard remove carrot slice and return to the slow cooker stir in the soy sauce
• place noodles in a large heatproof bowl and cover with boiling water set aside for 5 mins to soak drain
• add the tofu noodles and choy sum to the slow cooker cover and cook for 10 mins or until heated through
• divide the noodle mixture among serving bowls top with bean sprouts mint and coriander

Nutritions of Vegan Pho Recipe

fatContent: 415 382 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

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