Plant Based Pho, A Vegan Alternative To The Beefy Original Recipe

Name: Plant Based Pho, A Vegan Alternative To The Beefy Original
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth; 2 shallots, charred in a hot pan; 3 inch piece of ginger, charred in a hot pan; 1 stem lemongrass, smashed with the back of knife; 1 ounce dried porcini mushrooms; 8 shitake mushrooms, stems removed; 1 Leek, tough part removed and cleaned well; 3 cloves of garlic, smashed; 1 rib celery; 1 tablespoon Mrs. Dash or other salt free seasoning, this is used to replace MSG; 3 tablespoons Bragg's liquid aminos, or soy sauce; 10 cups water; 1 pinch salt; 1 pinch pepper; 1 tablespoon honey; 2 carrots; 2-4 cloves garlic; 1 rutabaga; 2 ribs celery; Baked Hoison tofu, noodles and other toppings; 1 pound firm tofu, drained and pressed of excess moisture; 1 tablespoon Hoison sauce; 1 tablespoon Bragg's liquid aminos, or soy sauce; 8 ounces brown rice noodles; 1 bunch cilantro; 1 bunch basil leaves; 1 lime, cut into eight pieces; 2 cups mung bean sprouts; 1 jalapeno, sliced thin; 1 other chili sauces such as sciracha, chili paste, hoison, whatever you like

Servings: persons

Broth
2 shallots, charred in a hot pan
3 inch piece of ginger, charred in a hot pan
1 stem lemongrass, smashed with the back of knife
1 ounce dried porcini mushrooms
8 shitake mushrooms, stems removed
1 Leek, tough part removed and cleaned well
3 cloves of garlic, smashed
1 rib celery
1 tablespoon Mrs. Dash or other salt free seasoning, this is used to replace MSG
3 tablespoons Bragg's liquid aminos, or soy sauce
10 cups water
1 pinch salt
1 pinch pepper
1 tablespoon honey
2 carrots
2-4 cloves garlic
1 rutabaga
2 ribs celery
Baked Hoison tofu, noodles and other toppings
1 pound firm tofu, drained and pressed of excess moisture
1 tablespoon Hoison sauce
1 tablespoon Bragg's liquid aminos, or soy sauce
8 ounces brown rice noodles
1 bunch cilantro
1 bunch basil leaves
1 lime, cut into eight pieces
2 cups mung bean sprouts
1 jalapeno, sliced thin
1 other chili sauces such as sciracha, chili paste, hoison, whatever you like
2 radishes thinly sliced

1
In a stock pot combine all the ingredients except Braggs,honey, and radish. Bring to a simmer over medium high heat, reduce heat and cook 1 hour.
2
Remove shitake caps, the white part of leek, rutabaga, slice, and set aside to top each bowl.
3
Strain broth and return to pan over low heat, add Braggs, honey, check salt level, add additional if needed, I am trying to avoid over salting things, plus your guests can add their own addition to their own bowls after it is served. Leave in pot on low while you prepare the rest of your ingredients.
4
Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg's on to each piece, place on a parchment lined sheet pan, bake 30 minutes. Use 1 piece of tofu, sliced, for each bowl.
5
In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water, portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, thinly sliced radish,tofu, and let everyone pic their own toppins.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Broth, 2 shallots, charred in a hot pan, 3 inch piece of ginger, charred in a hot pan, 1 stem lemongrass, smashed with the back of knife, and more.

Yes, Plant Based Pho, A Vegan Alternative To The Beefy Original falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plant Based Pho, A Vegan Alternative To The Beefy Original

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