Vegan Pho

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I bet y’all can’t top my Memorial Day.

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Yeah, yeah, you floated on a boat, got a tan, grilled some meats, OrIgInAl.

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I, on the other hand, spent a verrryyyyyy productive few days scrapbooking and gardening.

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Well, Garrett keeps telling me it’s not scrapbooking when you’re just putting photos into an album, but I say phooey! Potato, potato (this saying does not have the seem effect on the internet tbh). Every page has a specific theme and that takes time! Granted, so far the only theme is “Garrett & Rachel,” but I’m really liking the vision.

Gardening was fun. We spent $80 on flowers & as I was pushing the cart to the car, half of them fell out & were smushed – fun! I got them in the ground & Garrett only had to come behind me & fix like 80% of them.

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No but seriously we really went all out each night of the long weekend by being asleep by 8:30 pm.

 

Ingredients:

  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tsp. of ground anise
  • 1 large white onion, chopped
  • 1/4 cup of fresh ginger, chopped
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 4 cups of water
  • 3 tbsp. of soy sauce, + more for serving
  • 1 package of rice noodles
  • 6 oz. of crimini mushrooms, sliced
  • 1 jalapeno, sliced thin
  • 1/2 cup of green onion, sliced thin
  • 1/4 cup of fresh basil leaves
  • 1 lime
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat a large pot over medium heat
  • Add cinnamon + cloves + anise, stir until fragrant about 3 minutes
  • Add onion + ginger + garlic + broth + water + soy sauce, bring to a boil
  • Reduce heat + simmer for 30 minutes
  • Meanwhile, heat oil in skillet over medium heat
  • Add mushrooms + S+P, cook for 5-6 minutes or until softened + browned
  • Meanwhile, prepare your rice noodles according to package directions (whatever I had didn’t require any cooking – yeehaw!)
  • Once broth has simmered, strain into another pot, leaving a smooth, chunk free broth
  • Pour some in a bowl + add some noodles + mushrooms + jalapeno (if you like heat, but if you don’t, I’m sorry for you) + green onion + lime juice + basil
  • Repeat with remaining ingredients
  • Feel the broth course through your veins + become instantly nourished + energized + ready to run a marathon up a mountain in the rain

 

Adapted from here!

http://cookieandkate.com/2017/vegetarian-pho-recipe/

 

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25 thoughts on “Vegan Pho”

  4. abbeycoseattle says:
    Reply

    I love pho and though I am not vegan I often order it vegetarian style like this just to save on calories. I like 1/2 the noodles and extra broth 🙂 We went camping, swam in the pool and bbq’ed this Memorial Day so we were pretty basic too 😉

    Liked by 1 person

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