|Nutritional Guidelines (per serving)|
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
- 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.