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.
Like Vietnamese food? Scroll down for more meatless meals inspired by the traditional foods of Vietnam.
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
- 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
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.
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.
Remove the cheesecloth packet after cooking.
Serve each bowl topped with cilantro, basil, sprouts, and scallions.
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|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||7 g|