Homemade Vegan Pho

The following is a quick and easy take on the Vietnamese dish we all know and love! While Pho actually often requires a lot more work to be its most authentic version, for those of you who may be in a pinch for time and want that delicious, warm comfort food feeling, this recipe is a must-try.

When it comes to the veggies and tofu, use your preferred proportions. Some like their Pho extra soupy, while others may like it filled to the brim with veggies, etc.

Here’s what you need:

-Red cabbage

-Carrots

-Celery

-Broccoli

-Mushrooms

-Tofu

-Rice noodles

-Vegetable broth (click here to shop my personal favorite)

-Salt

-Pepper

-Nutritional yeast

-Optional flavor add-ons: sriracha, hoisin, basil

How to make it:

  1. Dice tofu and sauté on medium with a sprinkle of salt, pepper, and nutritional yeast. Instead of oil, sauté in water or coconut aminos!

  2. Wash and chop vegetables

  3. In a large pot, bring broth to a boil, then allow it to simmer

  4. Add vegetables to broth and simmer for 5 minutes

  5. Add tofu and noodles and cook for 3-5 minutes, until noodles are tender (possibly longer depending on the type of noodle)

  6. Top with your favorite flavors! I opt for sriracha, hoisin, and fresh basil.

There you have it! This recipe is so easy, quick, and delicious. Give it a try and let us know what you think!

-Cairi