Vegetarian Pho Crock Pot Recipes

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VEGETARIAN PHO (CROCK POT)



Vegetarian Pho (Crock Pot) image

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker

Provided by ellie_

Categories     Vegetable

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 17

1 onion, chopped
1 green chili pepper, seeded and chopped
3 slices ginger
2 star anise, whole
1 cinnamon stick
3 tablespoons tamari (or your favorite soy sauce)
6 cups vegetable broth
1 tablespoon peanut oil
4 ounces seitan, cut into strips, optional (I didn't use any)
3 tablespoons hoisin sauce
1 1/2 tablespoons lime juice
2 tablespoons barley miso (or regular miso(I used white miso)
2 tablespoons hot water
6 ounces rice noodles, soaked for 15 minutes in cold water and drained
1/2 cup bean sprouts, garnish
4 scallions, chopped, garnish
2 tablespoons cilantro, chopped, garnish

Steps:

  • In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
  • Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
  • Strain broth/stock and return broth to crock pot.
  • In a small cup combine miso paste with water.
  • In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
  • To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

Nutrition Facts : Calories 244.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.4, Sodium 1030.9, Carbohydrate 47.4, Fiber 2.4, Sugar 6.2, Protein 4.5

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

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

VEGETARIAN PHO



Vegetarian Pho image

Make and share this Vegetarian Pho recipe from Food.com.

Provided by spatchcock

Categories     Clear Soup

Time 10h

Yield 4-6 serving(s)

Number Of Ingredients 18

1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
ginger, coarsely sliced
2 (3 inch) cinnamon sticks
2 star anise pods
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt (to taste)
1 lb rice noodles
8 ounces seitan or 8 ounces fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
1 1/2 cups bean sprouts (approx)
mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste)
1 lime, cut into wedges (for serving)
hoisin sauce (to taste)
sriracha chili paste (to taste)

Steps:

  • To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
  • While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
  • When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.

Nutrition Facts : Calories 468.3, Fat 0.8, SaturatedFat 0.2, Sodium 969.9, Carbohydrate 106.3, Fiber 4.1, Sugar 3.5, Protein 7.9

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Top Asked Questions

Can you make Pho in a crock pot?
Crock-Pot pho: If you you would like to make the broth in the Crock-Pot (slow cooker), add the onion, ginger, spices and stock to the bowl of a large slow cooker and stir to combine. (You are welcome to char the onion and ginger beforehand, if you would like, then add them to the Crock-Pot.)
How to make vegetarian Pho?
This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too. Recipe yields 4 generous bowls of soup. 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice Warm a medium soup pot or Dutch oven over medium heat.
What is Pho soup made of?
A Pho is a Vietnamese soup that consists of broth, meat, herbs and rice noodles. Today we’re revisiting it the easy way using our crock pot. This slow cooker chicken noodle soup recipe makes a richly flavored stock for its base you could use in other recipes, too.
What are the best vegetarian and vegan slow cooker recipes?
Fire up the slow cooker for healthy vegetarian and vegan dinners that are always ready when you are. Black lentils get it done with carrots, turnips, tomatoes, and ginger in a vegetable broth. "Super easy and super delicious soup recipe," says Buckwheat Queen. "The ginger and spices are subtle but pleasant.

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