Vegetarian Pho

Ingredients

• 4 cups plant-based pho broth

• 2 packs (4 oz) rice noodles

• 1 cup Brussels sprouts (halved)

• 1 cup mushrooms (sliced)

• 1 cup red radishes (sliced)

• 1/4 cup scallions (green onion, chopped)

• 1 1/2 cups red cabbage (shredded)

• 1 1/2 cups spinach (fresh)

• 1 1/2 limes (juice of)

• 1/4 cup rice vinegar

• 3 tablespoons tamari

• 1/2 teaspoon coconut nectar

• 1 teaspoon dried oregano

• 2 tablespoons salt

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Method

1. Soak the rice noodles: Place the rice noodles in a large bowl filled with cold water and set aside to soak.

2. Prepare the vegetables: Chop the Brussels sprouts in half, wedge the lime, slice the radish, mushrooms, and scallions.

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

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

5. Cook the Brussels sprouts: Once the broth has come to a slight simmer, add the Brussels sprouts. Reduce the heat to low, cover, and let cook for 6 minutes.

6. Cook the rice noodles: By this point, the rice noodles should have softened and started to break apart. Add the soaked rice noodles to the pot of boiling water and cook for 3 minutes. Then, remove from heat, strain, and set aside.

7. Add vegetables to the broth: Add the radish, mushrooms, and scallions to the pho broth. Cover and simmer for 3 minutes.

8. Add cabbage and spinach: After 3 minutes, uncover, stir, and add the red cabbage, spinach, and par-cooked rice noodles. Let cook covered for another 3 minutes.

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

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

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Notes

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