Easy Vegan Pho Recipes

EASY VEGAN PHO

Easy vegan pho image

Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha

Provided by Miriam Nice

Time 30m

Number Of Ingredients 10

Ingredients

100g rice noodles
1 tsp Marmite
1 tsp vegetable oil
50g chestnut mushrooms , sliced
1 leek , sliced
2 tbsp soy sauce
1 red chilli , sliced (deseeded if you don't like it too hot)
½ bunch mint , leaves picked and stalk discarded
handful salted peanuts
sriracha , to serve

Steps:

Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.
In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.
Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.

Nutrition Facts : Calories 234 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Vegetarian Pho (Vietnamese Noodle Soup) image

A vegetarian version of this tasty Vietnamese noodle soup.

Provided by Annette Marcelo

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h34m

Yield 6

Number Of Ingredients 18

Ingredients

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g

HOW TO MAKE VEGAN PHO RECIPE BY TASTY

How To Make Vegan Pho Recipe by Tasty image

Here's what you need: dried shiitake mushrooms, medium white onions, large daikon radish, ginger, oil, oyster mushroom, water, salt, cinnamon stick, clove, cardamom pods, star anises, coriander seed, fennel seeds, soft tofu, rice stick noodle, red onion, bean sprout, chili pepper, lime wedge, fresh cilantro leaf

Provided by Merle O'Neal

Categories Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

20 dried shiitake mushrooms
4 medium white onions, or 5, tops and bottoms cut off, peeled, halved crosswise
1 large daikon radish, peeled and cut into 1-inch (2 1/4 cm) thick rounds
1 ginger, 6 inches (15 cm) peeled, sliced into coins
1 tablespoon oil
3 cups oyster mushroom, sliced into 2-inch (5 cm) pieces
12 cups water
salt, to taste
1 cinnamon stick, or piece of cassia bark
1 teaspoon clove
5 cardamom pods
5 star anises
1 teaspoon coriander seed
1 teaspoon fennel seeds
14 oz soft tofu, 1 package, drained and sliced into 1 inch (2 cm) pieces, or fried tofu, sliced
rice stick noodle, cooked
red onion, sliced
1 cup bean sprout, washed well
1 chili pepper, thinly sliced
lime wedge
fresh cilantro leaf

Steps:

Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
Remove the spices and add the tofu to heat through, 10-15 minutes.
Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
Enjoy!

Nutrition Facts : Calories 207 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 12 grams, Sugar 13 grams

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