|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegan pho with seitan and an incredibly powerful mix of spices - including star anise, whole cardamom, and fresh ginger - to bring out an authentic Vietnamese flavor, even without the meat. If you don't have a crock pot or slow cooker, heat the soup on low heat for at least one hour.
Reprinted with permission from The Big Book of Vegan Recipes
- 1 tablespoon coriander seeds
- 1 tablespoon whole cloves
- 6 star anise
- 1 cinnamon stick
- 1 tablespoon fennel seed
- 1 tablespoon whole cardamom pods
- 4 1/2 inch knobs fresh ginger, sliced
- 1 onion, sliced
- 1 quart (four cups) vegetable broth
- 1 teaspoon soy sauce
- 8 ounces Vietnamese rice noodles
- 1 cup shredded seitan
- To Garnish:
- 1/2 cup chopped cilantro
- 1/2 cup chopped Thai basil
- 2 cups mung bean sprouts
- 1/4 cup sliced scallions
Gather the ingredients.
In a dry nonstick skillet, quickly heat the spices, ginger, and onion over medium-high heat, until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized.
Place the mixture in cheesecloth and tie it securely.
In a 4-quart slow cooker, place the cheesecloth pouch. Add the broth, soy sauce, noodles, and seitan. Cover, and cook on low for 4 hours.
Remove the cheesecloth packet after cooking. Serve each bowl topped with cilantro, basil, sprouts, and scallions.