Easy Insta-Worthy Vegan Pho
I am a big fan and avid browser of Pinterest. I love to look at all the food pics! They all look
delicious and (almost) too pretty to eat.
I've been admiring the pics of pho for some time. In these cold winter months, a hot bowl of pho is perfection. It's packed with protein, crispy veggies and lots of tasty spices.
For those whom have never heard of or tried pho before - it's a Vietnamese noodle soup, typically made with beef stock, thinly sliced meat and some vegetables.
Obviously, I wanted to make a vegan version and I also wanted to it be super easy and quick to make but still look insta-worthy so I would wow any future guests.
I used seitan as my protein source, but you can easily replace it for tofu or any other protein source you prefer. Also, I chose to not tenderize most of my veggies, save a few, because I like to keep my veggies crunchy. So instead of putting the veggies in the broth, I distributed the veggies in the bowl, on top of my seitan, and poured the hot broth on top. If you like your veggies cooked, then feel free to put the veggies in the broth a few minutes before serving.
Since I'm not a Vietnamese cuisine expert, I got my inspiration from Pinterest and set out to make my "lazy vegan" version of pho. I was very pleased with the results. I hope you will enjoy it too! :-)
1 liter vegetable broth (I used 2 cubes boullion)
2 tbsp. coconut oil
1 large onion (1/2 minced - 1/2 finely sliced lengthwise)
1 big chunk of ginger (approx. 2 inch chunk minced- add more or less to taste)
400 gr seitan, cut in thin, long slices (I used 2 packs of Naturli-Foods seitan i skiver)
200 gr rice noodles (I used brown rice noodles
1 large zucchini (spiralized)
4 large carrots (spiralized)
2 cups sliced mushrooms (which ever variety you prefer)
2 cups finely chopped red cabbage
100 gr. sugarsnaps (roughly chopped in halves)
1 fresh red chili, finely sliced (optional)
1 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tbsp. soy sauce
Juice of 1/2 lime
Garnish & Toppings (optional)
handful fresh herbs: basil, thai basil or coriander
chopped spring onions
Wash and prep all the veggies and seitan. Set aside. It'll take you about 20 minutes prep. time.
In a bowl or cup dissolve your vegetable boullion well, set aside.
In a large pot, add a bit of coconut oil, add the minced onion, a tablespoon of the minced ginger, 1/2 tsp. cinnamon, 1/8 tsp cloves - fry under medium heat till fragrant then add the mixed boullion and 1 liter of water, stir, turn down heat to low and allow to simmer.
In a medium pot, cook your rice noodles according to the instructions on the package. I like mine al dente so there's still something to chew.
Once cooked, drain and set aside.
In a deep skillet or wok over a medium heat, add some coconut oil, the slices of onion and chili, the rest of the ginger and 1/2 tsp. cinnamon. Fry till fragrant.
Add the seitan slices, mushrooms and a tbsp. soy sauce. Give it all a quick stir fry, remove from heat.
Back to your vegetable broth:
Now your broth has been simmering for a bit, it's time to taste and season it.
Add 1 tbsp. soy sauce (add more or less to taste), lime juice and perhaps more cinnamon or clove. Let your tastebuds guide you.
Once you're pleased with the seasoning of your broth, turn off the heat - it's time to arrange your pho bowls.
Serving your insta-worthy pho bowls:
FYI: This is how I arranged my pho bowl, feel free to follow, but really, anything goes!
In a deep bowl, first place a handful of the spiralized zucchini noodles followed by the rice noodles.
Then add the fried bits of onion and seitan.
Now it's time to pour the vegetable broth till i covers your noodles more or less.
Next take a handful of spiralized carrot, sliced cabbage and sugar snaps and arrange on top.
Add your garnish of fresh herbs, chopped spring onion, sriracha sauce and a lime wedge,
You're ready to feast on your pho with your eyes and tastebuds :-)
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