Vegan Zucchini Noodle Pho w/ Homemade Broth (gf)

12 Mar Vegan Zucchini Noodle Pho w/ Homemade Broth (gf)

This recipe is pho-nomenal. It is so pho-king delicious, you will love it, pho-sho. It’s not only easy and pho-bulous, but it is also good pho-you, and you will be pho-ever grateful for this recipe.

Okay sorry, I had to get all of that off of my chest. But really, you’re going to love this!

I’ll be honest and say that prior to going vegan, I had traditional beef pho only once in my life. I know, I was shocked at myself since LA is filled with a plethora of pho restaurants. So, in order to truly know if this recipe was worthy of sharing on my website, I invited my friend Andy over to help me. He is vietnamese, and enjoys traditional beef pho weekly (I know, sad face), but I thought well maybe I could also inspire him to try making this with his family. And with the result of this recipe, I’m pretty sure I did just that.

Andy made sure that I knew the most important part of making pho: the broth. If the broth is not on point, the whole dish, well, stinks. But don’t worry, broth was easy to make. It takes a while, but that is because you just have to let it sit on the stove. But as it sat, I prepped the rest of the ingredients, and time flew by.

Set your oven to broil and make sure the rack is in the middle or a little higher. Peel and quarter your onion, then loosely chop 1/4 cup of ginger. Place into the oven and broil until the outside is charred. This is key! I guess onions area big deal for pho, and this step made a huge difference. Plus, look at how the onions came out of the oven, they looked very interesting and beautiful in their own unique way.

Then, you add in the remaining ingredients and boil the contents for about an hour. The spices I used for this broth were quite new to me, and were definitely some that I’ve never actually seen in person. The combination of the four released an aroma throughout my house that screamed pho, and got me even more excited to try it out in the end.

For this recipe, I used Liquid Aminos in place of soy sauce, but feel free to replace it with low-sodium soy sauce or even coconut aminos if you’d like it to be soy free. The rice vinegar can also probably be subbed with coconut vinegar.

The fun part is the assembly! Andy told me to put in all of the contents, and then pour the hot broth over. In order to keep the broth warm, keep it over low heat on the stove, then serve the broth straight from the pot into your bowl to ensure it is warm.

Start off with your noodles, or zoodles if you want to be technical 😉

Add in your veggies. I suggest mushrooms, bok choy, bean sprouts, and either tempeh or tofu.

Tip: Tempeh tends to be bitter straight out of the package, so I suggest steaming or boiling it. Cube the tempeh and in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Remove the tempeh and place onto a pan with a little water (instead of oil) over medium heat for a few minutes, making sure to stir, to cook it a bit. Cook it as little or much as you prefer.

Garnish with green onions, jalapeno, and fresh herbs {cilantro, basil and mint}.

Then finally, pour the the broth over it all! I let mine sit for a little bit to soften, then, drizzle with lime or calamansi and squirt in a hefty amount of sriracha! I highly recommend the lime and sriracha, they bring the dish together.

And a big thank you goes to Yvonne Ardestani for the beautiful chop sticks <3

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos!

Vegan Zucchini Noodle Pho w/ Homemade Broth (hclf, gf)

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 30 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 40 minutes
• Yield: 4-5
• Category: Entree
• Cuisine: Vegan, Gluten-free

Ingredients

Broth

• 1 large yellow onion, quartered
• 1/4 cup fresh ginger, loosely chopped
• 3 pods of star anise
• 3″ cinnamon stick
• 1 tsp fennel seeds
• 1/2 tsp whole cloves
• 4 c vegan ‘no beef’ bouillon broth
• 3 c water
• 3 tbs organic liquid aminos*
• 2.5 tsp minced garlic or 5 cloves garlic, peeled and crushed
• 1 tsp organic rice vinegar
• 1 sheet organic nori, broken into small pieces
• Ground black pepper, to taste

Additional Ingredients

• 2 cups bean sprouts
• 1 1/2 cups diced organic non-GMO tempeh or tofu*
• 4-5 zucchini, spiralized*
• 2 cups sliced organic brown mushrooms* (or variety of choice)
• 6-8 baby box choy, roughly chopped*
• 1/4 cup fresh mint, basil, and/or cilantro
• 1-2 jalapeños, sliced
• 5 green onions, chopped thin
• 3 limes or calamansi, cut into wedges
• Sriracha, to taste

Instructions

Broth

1. Set your oven to broil and make sure the rack is in the middle or a little higher.
2. Peel and quarter your onion, then loosely chop 1/4 cup of ginger. Place into the oven and broil until the outside is charred.
3. In the meantime, heat a medium to large pot over medium heat, and add in the spices. Stir and toast it for a minute. Add in the garlic and stir until it becomes fragrant, about 1 minute.
4. Remove the onion and ginger from the oven when charred. I did not let mine get too black, but you can as you prefer.
5. Into the pot, add vegetable broth, water, the charred onion and ginger, liquid aminos, nori, and vinegar.
6. Let it simmer for an hour on low, uncovered. Taste test the broth and add black pepper as desired.
7. Using a strainer, to pour the broth through and into a separate container, and discard of the vegetables and spices.
8. Place the broth in a pot over low heat on the stove, and leave it there to be sure it is warm. Serve straight from the pot.

Assembly

1. Add the spiralized zucchini* into a bowl.
2. Next add in your sprouts, mushrooms*, bok choy* and tempeh* or tofu.
3. Add in next the herbs, green onions and jalapeno.
4. Pour in the warm broth from the stove and allow it to sit for a bit to heat through. Generously drizzle with both lime or calamansi juice and sriracha. Then dig in!

Notes

Liquid Aminos: Feel free to replace it with low-sodium soy sauce or even coconut aminos if you’d like to make it soy-free.

Rice Vinegar: Can also probably be subbed with coconut vinegar.

Mushrooms: I kept mine raw, but feel free to cook down in a pan with water if desired.

Bok Choy: Slice small if you prefer it to cook more in broth.

Tempeh: This tends to be bitter straight out of the package, so I suggest steaming or boiling it. Cube the tempeh and in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Remove the tempeh and place onto a pan over medium heat for a few minutes, making sure to stir, to cook it a bit. Cook it as little or much as you prefer.

Zucchini Noodles: I used a spiralizer to make the noodles. Alternatively, you can use rice noodles for the zucchini.

Adapted from One Ingredient Chef and Kitchen Treaty

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. This post is not sponsored, and I am not affiliated with any of the companies mentioned. Thank you for supporting Sweet Simple Vegan!

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