We’ve been weirdly obsessed with pho for quite a while. I’m not really sure where this obsession came from seeing as how we’ve never actually had pho in a restaurant (you know, meat and what not), but I would imagine we became captivated by it after watching some cooking show or another. So when some friends invited us to a Vietnamese restaurant last week which has some vegetarian options, we were cautiously optimistic about the possibility of trying pho for the first time.
Indeed they had pho on the menu, and when we asked the waitress if they could do a vegetarian version, it was clear that she had been asked that question before. Alas, despite the obvious demand, the answer was no, they only made a meaty version. Undeterred, we decided to make vegan pho at home. It’s not really that hard, you just need to make a killer vegetable stock with tons of veggies and a few spices, and then you have a multitude of options for the garnishes.
Our supermarkets here offer packages of mixed veggies for making stock and the combinations vary, but what’s important in the recipe is to pack the broth full of as many vegetable as you can to give it maximum flavour. Take my stock recipe as just a guideline, this is what my veggie stock package included, but you can use the combination of vegetable that you like and/or have on hand, just be sure to use LOTS.
Same for the garnishes, take my recipe as just a guideline. Pho is uber-flexible and lends itself well to lots of different combinations. If you don’t like what I used (although the smoky marinated oyster mushrooms are amazeballs!) then try Asian greens, tofu, carrots, broccoli, basil, spicy chilies, etc., etc. The choice is yours! This vegan pho features a from-scratch spiced broth and hearty, smoky mushrooms for a delicious take on this Vietnamese soup! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Vegan Pho with Smoky Marinated Mushrooms
Ingredients
For the smoky marinated mushrooms
For the vegetable stock
For the Pho
Instructions
For the smoky marinated mushrooms
For the vegetable stock
For the vegan pho
Recommended Products
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 186Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2909mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 8g
Sarah Wille says
Just tried this recipe. It's really really good! Especially the mushrooms are soo delicious!!! Thank you for sharing 🙂
Melissa says
Great, I'm so happy you enjoyed it. Thanks for coming back and letting me know!
Makenna Wilson says
Maybe a silly question..is there a difference between cloves and garlic cloves?
Melissa says
Yes, cloves is the spice - whole cloves, not ground cloves.
Renee says
This looks great! But when you add the broth to your bowls, do you only take liquid or veggies as well?? Could I freeze the whole pot?