Vegan Pho with Seitan

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/20
Vegan pho with seitan recipe

The Spruce / Cara Cormack
Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
150 Calories
2g Fat
29g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 150
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 564mg 25%
Total Carbohydrate 29g 11%
Dietary Fiber 7g 23%
Protein 8g
Calcium 259mg 20%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan pho with seitan
    The Spruce / Cara Cormack

  2. 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.

    Onions, carrots in pan
    The Spruce / Cara Cormack

  3. Place the mixture in cheesecloth and tie it securely.

    Place mixture in cheesecloth
    The Spruce / Cara Cormack

  4. 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.

    Add broth, soy sauce, and noodles
    The Spruce / Cara Cormack

  5. Remove the cheesecloth packet after cooking. Serve each bowl topped with cilantro, basil, sprouts, and scallions.

    Vegan seitan pho
    The Spruce / Cara Cormack

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