Vegan Zucchini Noodle Pho W/ Homemade Broth (hclf, Gf)

 

This recipe is pho-nomenal. It is so pho-king delicious, you will love it, pho-sho. But really, this vegan zucchini noodle pho is where its at, try it!

What you will need

1 large yellow onion, quartered

1/4 cup fresh ginger, loosely chopped

3 pods of star anise

3″ cinnamon stick

1 teaspoon fennel seeds

1/2 teaspoon whole cloves

4 cups vegan ‘no beef’ bouillon broth or vegetable broth

3 cups water

3 tablespoons organic liquid aminos*

5 cloves of garlic, minced

1 teaspoon organic rice vinegar

1 sheet organic nori, broken into small pieces

Ground black pepper, to taste

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, cut into wedges

Sriracha, to taste

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