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Quick and Easy Vegan Pho

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Pure Fuel: Quick and Easy Vegan Pho

Pho, a type of Vietnamese soup, has been around for more than 100 years. Thanks to my recently-addicted husband, I’m just now hopping aboard this noodle train. I admit, I’m not much of a soup fan. I can eat it if I have to, but I’m certainly not going to seek out a bowl and crave it anytime soon. I’m a fan of vibrant, fresh, crunchy food so the thought of a mushy soup, especially one loaded with raw sliced beef in a broth of boiled bones doesn’t quite appeal to me. Until now.

My plant-based pho has a fragrant broth, mineral-dense sea veggies, thinly sliced peppers, hearty mushrooms, fresh herbs, crisp kelp noodles and spicy sambal sauce {think Sriracha, but way better}. ?Warming you up from the inside out, this soup’s vegan remake takes the traditional from ho hum, to OH YUM! We’ve been making this soup at least once a week lately and enjoy the leftovers for lunch the next day. The ingredients from the shiitake mushrooms to the glassy kelp noodles are a fun and welcome deviation from the traditional fare we’re used to serving up. So, if you’re looking for a spicy escape from the ordinary, simply pull out your stockpot, grab your chop sticks and whip up this quick and easy vegan pho with sea veggies for an un-PHO-gettable weeknight meal {couldn’t help myself!}.

Quick and Easy Vegan Pho

Serves: 4

Ingredients

For the broth

  • 1 large onion, peeled and halved
  • 2 inch piece fresh ginger, peeled and halved lengthwise
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 4 cups organic, low sodium vegetable broth
  • 3 cups water
  • 1 stalk celery, thinly sliced
  • 2 teaspoons dulse sprinkles

For the bowl

  • 4 cups kelp noodles, rinsed and soaked in room temperature water for 20 minutes
  • 10 shiitake mushrooms, stem removed, sliced thin
  • 1 red bell pepper, sliced thin
  • 1-2 medium-sized carrots, peeled into long, thin strips with a veggie peeler

For the toppings

  • 1 cup mung bean sprouts
  • 1 cup microgreens
  • 4 tablespoons fresh basil, chopped
  • 4 tablespoons fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • 1-2 jalapeños, thinly sliced
  • 2 limes, quartered
  • Spicy sambal sauce {make sure to choose one without fish sauce to keep it vegan} or Sriracha, to taste

Directions

  1. Place the onion and ginger under your oven’s broiler until the outside layers are charred, about 5 minutes each side.
  2. In a large pot, dry roast the cinnamon, star anise and cloves over medium-low heat, stirring constantly to avoid burning, until their aroma is released.
  3. Add the vegetable broth to the pot, along with the water, celery, dulse, charred onion and ginger.
  4. Bring the broth to a boil, and then reduce the heat to low. Simmer covered, for 30 minutes.
  5. Remove the cinnamon stick, star anise, cloves, onion and ginger from the broth and dispose.
  6. Prepare 4 bowls by placing 1 cup rinsed and soaked kelp noodles to each, and top with 1/4 of the shiitake mushrooms, sliced bell peppers and carrots.
  7. Pour piping hot broth over the noodles and veggies in each bowl.
  8. Top each with 1/4 of the sprouts, microgreens, scallions, fresh herbs and jalapeños, to taste.
  9. Squeeze 1/4 of a lime on top of each bowl.
  10. 10.  Serve with a side of sambal sauce or Sriracha, to taste.
Pure Fuel: Julie Cooper

-From Julie CooperPure Barre teacher from Pure Barre Lake Norman, North Carolina – Birkdale

About Julie: I’m a Pure Barre teacher who’s addicted to the shake at the barre and my morning “shake” from my Vitamix. Pure Barre and green smoothies give me the energy, confidence and mood boost I need to get through my long and busy days as a new mommy. You can find some of my other healthy recipes on my blog.

 

 

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