Vegetarian Pho

Ingredients

4 cups plant based pho broth

2 packs (4oz) rice noodles

1 cup brussel sprouts

1 cup mushrooms

1 cup red radishes

1/4 cup scallions (green onion)

1 1/2 cup red cabbage

1 1/2 cup spinach

1 1/2 limes

1/4 cup rice vinegar

3 tablespoons tamari

1/2 teaspoon coconut nectar

1 teaspoon dried oregano

2 tablespoons salt

Directions

Place the rice noodles in a large bowl filled with cold water and set aside to soak.
Chop your brussel sprouts in half, wedge the lime, slice the radish, mushroom and scallions.

3. Place a large pot on the stove and bring to a boil. This will be for the rice noodles.

4. Add the pho broth to another large pot and add rice vinegar, tamari, coconut nectar, juice from half of a lime, dried oregano, and salt. Stir and bring to a slight simmer.

5. Once the broth has come to a slight simmer add in the brussel sprouts reduce heat to low and cover for 6 minutes.

6. By this point the rice noodles should have broken apart and started to look like cooked noodles. Add the rice noodles from the cold water to the pot of boiling water and let cook for 3 minutes then remove from heat, strain and set aside.

7. Add the radish, mushroom, and scallions to the pho broth, cover to simmer for 3 minutes.

8. When 3 minutes is up uncover, stir and add in the red cabbage, spinach and par cooked rice noodles and let cook covered for another 3 minutes.

9. After 3 minutes uncover and place desired amount into a bowl and serve hot with a wedge of lime on the side.

10. For storing leftovers, place in a sealable container and refrigerate for up to 3 days.

Recipe Recap