Vegan pho is a delicious and hearty Vietnamese noodle soup that is traditionally made with a meat-based broth. However, in this variation, the broth is replaced with a flavorful vegetable stock, making it suitable for vegans and vegetarians alike. The dish is then filled with an array of fresh and vibrant vegetables, including broccoli, bell peppers, snap peas, and mushrooms, which add both texture and nutritional value to the soup. These veggies are complemented by cubes of savory tofu, which serve as a protein source and absorb the rich flavors of the broth. To finish the dish, scallions and radishes are sprinkled over the top, adding a bright pop of color and crunch. The result is a satisfying and nourishing meal that is bursting with complex flavors and a variety of textures.
INGREDIENTS:𝗕𝗿𝗼𝘁𝗵 4 cup vegetable broth 1 tsp cinnamon 1 tbsp grated ginger 2 star anise 3 cloves garlic 1 onion 1 tbsp coconut aminos (plus extra for tofu) 𝗠𝗶𝘅 𝗜𝗻𝘀 1 container AeroFarms Baby Bok Choy 1 cup mushrooms 2 broccoli stalks 1 bell pepper 1 cup snap peas 1 can baby corn 1 block extra firm tofu 1 can water chestnuts 1 container rice noodles 𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀 1 container AeroFarms Micro Spicy Mix green onions radishes limes sesame seeds
INSTRUCTIONS:1. Begin by making the broth. Sauté the sliced onions, minced garlic, and grated ginger together with the coconut aminos. Add remaining broth ingredients along with 2 cups of water.
2. Bring to a boil. Chop the tofu into blocks and toss in coconut aminos. Place in an oven at 400°F, or air fry for 20 minutes.
3. While the broth and tofu are cooking, chop the remaining vegetables. Cut the broccoli, slice the peppers into strips, and chop the mushrooms into bite sized pieces.
4. Once boiling add the rice noodles and all vegetables except the AeroFarms Baby Bok Choy. Once the rice noodles are cooked through, add the baby bok choy to lightly cook.
5. Top with tofu and Aero Farms Micro Spicy Mix, sliced radishes, green onions, and sesame seeds.