Easy and Meatless Vegetable Pho Recipe – Vegan

About a year ago I had the shock of my life. I had been dining at a local Vietnamese restaurant for quite some time, mainly because they served a wonderful vegetable pho which I absolutely loved.

Out of sheer curiosity I asked the waiter if the broth was vegetarian. The broth tasted different than previous times and the thought had nagged at me for a few minutes. I just had to know. Unsure, the waiter called the owner to my table.

“Vegetable broth? No. We use chicken broth in the pho.

“CHICKEN BROTH?? How can you serve a vegetable pho with chicken broth?” I gasped in horror.

“Many restaurants use chicken broth in their soup.” She replied. I had already finished my meal and couldn’t do anything about it, but I felt sick to my stomach.

While I was upset with the owner for not being forthright about her ingredients, it was also my responsibility to inquire about what is found in anything I order. Veganism has been part of my lifestyle since 2007 and my body had become very sensitive to ingredients which were not plant-based.

That was the last time I dined at that restaurant but still craved vegetable pho, so I decided to call other Vietnamese restaurants in the area and found that not one of them actually used vegetable broth in their soups. In fact, one restaurant actually used beef broth in their pho, which compelled me to take immediate action.

After taking a much needed trip to my favorite Asian market I was able to find all that was needed to create a vegetable pho that is easy to make and pretty thorough, but just as delicious.

Here’s what you’ll need:

  • 1 pkg of vermicelli (rice stick)
  • 32 oz. of vegetable broth (organic and non-gmo is preferred)
  • 1/4 cup of olive oil
  • 1 bunch of broccoli
  • 1 pkg of mushrooms (baby bellas or white mushrooms work well)
  • 3 ginger roots
  • 5 garlic cloves
  • 2 tbs of chili flakes (optional)
  • 6 oz. of bean sprouts
  • 1 lime wedge (optional)
ingredients for vegetable pho

Vermicelli, vegetable broth and olive oil

 

ingredients for vegetable pho

Fresh broccoli, minced ginger and garlic

Below is a snapshot of the vegetable pho with baby bella mushrooms added. Please let me know what you think! 🙂

Print Friendly, PDF & Email
Michelle

About Michelle Cruz Rosado

Michelle Cruz Rosado is a professional speaker and bestselling co-author of "Pursuing Your Destiny: How to Overcome Adversity and Achieve Your Dreams." Follow Michelle for inspiring messages and quotes.

Comments

comments