Easy Vegan Pho

Easy Vegan Recipe

Ingredients

• 64 ounces homemade or organic vegetable broth
• 8 ounces rice noodles, cooked according to package instructions
• 6 ounces mushrooms (shiitakes are delicious but use what you can find or a combination)
• 6 green onions, thinly sliced
• 1 tablespoon fresh ginger, peeled and grated
• ½ cup sliced carrots
• 3 whole star anise pieces, or about 2 tsp. broken star anise pieces
• ½ Tbs. coconut oil
• 1½ Tablespoons tamari
• 1 teaspoons sesame oil
• 4 ounces bean sprouts
• 1 lime, cut into wedges
• Bunch of fresh cilantro, basil and mint
• Pinch of red pepper flakes (optional!)
• Sea salt, to taste

Instructions

1. In a large pot, combine the vegetable broth, green onion, grated ginger, carrots, star anise and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
2. While the broth is cooking, melt the coconut oil in a pan over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the tamari and sesame oil and cook over low heat until the sauce thickens and coats the mushrooms, about 1 minute more.
3. Remove from heat.
4. Divide the rice noodles between six bowls, then fill each bowl with the broth.
5. Top each of the bowls with equal parts bean sprouts, a pinch of red pepper flakes, shiitake
6. mushrooms, cilantro, mint, basil and a lime wedge.​

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