Vegan Beef Pho
Dive into a comforting bowl of Vegan Beef Pho, a plant-based twist on the beloved Vietnamese classic! This recipe captures all the warm, aromatic flavors of traditional pho, thanks to a richly spiced vegetable broth infused with charred onion, ginger, cinnamon, star anise, and cardamom. Tender rice noodles and hearty vegan beef strips soak up the savory goodness while vibrant toppings like fresh basil, cilantro, bean sprouts, and jalapeño slices bring bursts of color, crunch, and freshness. Finished with a squeeze of lime, this customizable bowl is perfect for vegans and pho lovers alike. Ready in just an hour, this wholesome dish is an ideal choice for anyone seeking a flavorful, filling, and authentic experience—minus the meat!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 8 cups vegetable broth
- 1 large onion
- 3 inch ginger
- 1 piece cinnamon stick
- 3 pieces star anise
- 4 pieces whole cloves
- 2 pieces cardamom pods
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon mushroom soy sauce (optional for deeper flavor)
- 250 grams frozen vegan beef strips
- 2 cups bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 3 stalks green onions
- 1 sliced jalapeño
- 1 cut into wedges lime
Instructions
Begin by preparing the broth: Char the onion and ginger. Place them directly over a flame or under a broiler until they develop a good char (4-5 minutes), then rinse any charred bits off under running water and set aside.
In a large pot, combine the vegetable broth with the charred onion and ginger, cinnamon stick, star anise, cloves, and cardamom pods. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to infuse.
While the broth simmers, prepare the rice noodles according to the package instructions. Rinse them with cold water after cooking to prevent sticking.
Strain the broth, discarding solids, and return the liquid to the pot. Add soy sauce, hoisin sauce, brown sugar, and mushroom soy sauce (if using). Adjust seasonings to taste.
Add the frozen vegan beef strips to the broth and allow them to heat through for about 10 minutes at a gentle simmer.
Prepare the garnishes: Rinse and roughly chop the cilantro and basil. Slice the green onions. Thinly slice the jalapeño and cut the lime into wedges.
To serve, divide the noodles evenly into bowls. Ladle the hot broth with vegan beef strips over the noodles.
Serve with a generous amount of bean sprouts, fresh herbs, green onions, jalapeño slices, and lime wedges on the side so each diner can customize their bowl.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 9260 mg | 403% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 67.1 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5328 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
