Plant Based Pho, A Vegan Alternative To The Beefy Original

  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.

broth, shallots, ginger, stem lemongrass, porcini mushrooms, mushrooms, well, garlic, celery, salt, braggs liquid aminos, water, salt, pepper, honey, carrots, garlic, celery, noodles, firm tofu, hoison sauce, braggs liquid aminos, brown rice noodles, cilantro, basil, lime, bean sprouts, thin, chili paste

Taken from food52.com/recipes/23473-plant-based-pho-a-vegan-alternative-to-the-beefy-original (may not work)

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