Easy Awesome Vegan Pho

• Vegan
• Gluten free

• Produce

  • 4 oz Bean sprouts
  • 1/2 cup Carrots
  • 1 Bunch Cilantro, fresh
  • 1 tbsp Ginger, fresh
  • 6 Green onions
  • 1 Lime, wedges
  • 6 oz Mushrooms

• Canned Goods

  • 64 oz Vegetable broth, homemade or low-sodium

• Condiments

  • 1 1/2 tbsp Tamari

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 1 Sea salt
  • 3 Star anise, whole

• Oils & Vinegars

  • 1/2 tbsp Coconut oil
  • 1 tsp Sesame oil

Found on kimberlysnyder.com

Ingredients

• 64 ounces homemade or low-sodium 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

Directions

• 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.
• 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.
• Remove from heat.
• Divide the rice noodles between six bowls, then fill each bowl with the broth.
• Top each of the bowls with equal parts bean sprouts, a pinch of red pepper flakes, shiitake
• mushrooms, cilantro, mint, basil and a lime wedge.