Vegan Pho with Seitan Recipe

Vegetarian pho with seitan
Vegetarian pho with seitan
  • 4 hrs 5 mins
  • Prep: 5 mins,
  • Cook: 4 hrs
  • Yield: about 4-6 servings

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

What You'll Need

  • 1 tablespoon coriander seeds
  • 1 tablespoon whole cloves
  • 6 star anise
  • 1 cinnamon stick
  • 1 tablespoon fennel seed
  • 1 tablespoon whole cardamom
  • 4 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
  • ½ cup chopped cilantro
  • ½ cup chopped Thai basil
  • 2 cups mung bean sprouts
  • ¼ cup sliced scallions

How to Make It

  1. In a dry nonstick skillet, quickly heat the spices, ginger, and onion until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized. Place them in a cheesecloth packet and tie it securely.
  2. In a 4-quart slow cooker, place the cheesecloth packet. Add the broth, soy sauce, noodles, and seitan. Cover, and cook on low for 4 hours.
  3. Remove the cheesecloth packet after cooking. Serve each bowl topped with cilantro, basil, sprouts, and scallions.
    Nutritional Guidelines (per serving)
    Calories 150
    Total Fat 2 g
    Saturated Fat 0 g
    Unsaturated Fat 1 g
    Cholesterol 0 mg
    Sodium 564 mg
    Carbohydrates 29 g
    Dietary Fiber 7 g
    Protein 8 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)