Vegan Vietnamese Pho


Pho is the perfect food for this kind of weather. It's warming, soothing, grounding and so nourishing. I've been trying to fight off a cold, and Pho has been the perfect remedy. It's filled with all sorts of spices and foods that have natural antibiotic, anti oxidants, and anti bacterial qualities. To name a few: garlic, hot peppers, ginger and cinnamon.

Here is the recipe I've been using (inspired by Loveandlemons.com). It's simple, takes about an hour total but you don't really need to be on top of it the whole time. I like to set timers, so while I cook I can be doing other things around the house, or just take the time to read, journal, chill....I use it as an excuse to stay put :)

I suggest you read through the whole recipe first! You can find a full ingredient list at bottom of post.

This recipe serves 2 or 3 servings.

Broth:

2 or 3 garlic clove,

1 small yellow onion,

4 or 5 shitake mushroom stalks,

1 tbsp peppercorns,

1 cinnamon stick,

1 tsp fennel seeds,

1 tbsp grated ginger ,

1cube of veg broth,

5 cups water

Chop all into small pieces, add all the ingredients to a medium size pot and add a splash of water to it. Simmer for a few minutes, then add 5 cups of water and simmer for 20 minutes.

Then strain water, and remove the veggie broth mix. Place broth back in the pot.

Second step is preparing the veggies. Once your first set of veggies is in the pot start working on the water for noodles: fill a small pot with water and a little salt and bring to boil. Then check the instructions in back of rice noodle package. You want to do noodles towards end of process, so make sure you read all this first.

Veggies:

1 or 2 baby bock choy

broccoli flowers,

5 shitake mushrooms,

3 scallions

3 tbs soy sauce

Add soy sauce, sliced shitake mushrooms and thinly sliced scallions to broth and let simmer for 15 minutes. Prepare noodles at this point .Then add bock choy (cut in quarters) and broccoli flowers. Let simmer for another 8 minutes. Prepare a plate with the following toppings:

Toppings:

cilantro,

basil,

bean sprouts,

lime,

jalapenos,

chilli peppers

Baked tofu

Once it's all ready add the noodles to the broth and serve. Or you can add noodles to place then pour the broth and veggies on top.

Baked tofu Instructions:

(I like to use a spin of the PBSFood recipe):

16 oz extra firm tofu, cut into cubes

2 tbsp sesame oil

2 tbsp soy sauce

3 tsp maple syrup

a little garlic powder

pinch of sea salt

Preheat oven at 400. Mix all ingredients in a bowl. Soak each piece of tofu in the mixture and add to a baking sheet. Then bake for 30 minutes at 400. Checking on it now and then and turning the pieces around.

Sauces to add on top of your pho:

Hoisin sauce

Sriracha sauce

Buon Appetito :)

I always love to see what you guys come up with and what hear what you guys thought of the recipes I share. If you make your own pho, please share your photos, tag me to them @bibi.lorenzetti, comment below..email me...whatever you do share with the community and inspire other to be healthy :)

Full Ingredient list (advice: don't let it overwhelm you)

2 or 3 garlic clove,

1 small yellow onion,

4 or 5 shitake mushroom stalks,

1 tbsp peppercorns,

1 cinnamon stick,

1 tsp fennel seeds,

1 tbsp grated ginger ,

1cube of veg broth,

5 cups water

1 or 2 baby bock choy

broccoli flowers,

5 shitake mushrooms,

3 scallions

3 tbsp soy sauce

cilantro,

basil,

bean sprouts,

lime,

jalapenos,

chilli peppers

Baked tofu

16 oz extra firm tofu, cut into cubes

2 tbsp sesame oil

2 tbsp soy sauce

3 tsp maple syrup

a little garlic powder

pinch of sea salt

Hoisin sauce

Sriracha sauce

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