Healthy Vegetarian Pho

• Vegan
• Gluten free

• Produce

  • 2 cups 1 small head broccoli
  • 1 Basil, fresh leaves
  • 2 cups Bean sprouts, cooked
  • 2 heads Bok choy
  • 1 Carrot
  • 1 3 inch knob Ginger
  • 1 Lime, wedges
  • 1 Onion, large
  • 1/2 lb Shitake mushrooms

• Canned Goods

  • 10 cups Vegetable stock

• Condiments

  • 2 tbsp Tamari

• Pasta & Grains

  • 1 package Rice noodles

• Baking & Spices

  • 1/2 tsp Black pepper
  • 6 Cloves, whole
  • 1 tbsp Coconut sugar
  • 1 tsp Sea salt
  • 3 Star anise

Found on thehealthymaven.com

Ingredients

• 1 large onion
• 3 inch knob of ginger
• 3 star anise
• 6 whole cloves
• 10 cups of vegetable stock
• 1/2 lb shitake mushrooms (2 cups)
• 2 tbsp tamari
• 1 tbsp coconut sugar
• 1 tsp sea salt
• 1/2 tsp black pepper
• optional: 1/2 hot pepper, sliced
• 2 heads of bok choy, chopped
• 1 small head broccoli (about 2 cups), chopped into florets
• 1 carrot, peeled and sliced
• 1 package of rice noodles (around 400 grams)
• 2 cups bean sprouts, cooked
• fresh basil leaves
• 1 lime, cut into wedges

Directions

• Preheat oven to 475 degrees F.
• Chop off end of shitake stem and discard. Chop remaining stem and caps into bite-size pieces.
• Add shitakes to stock and bring to a boil. Lower heat to a simmer and let simmer while onion and ginger bake (see below)/
• Peel onion and chop in half.
• Peel ginger and slice into 3 small chunks.
• Place on a baking sheet and bake on top rack for 20 minutes. Flip halfway through.
• Add in star anise and whole cloves to roast slightly for an additional 5 minutes.
• Remove ingredients from oven and chop up ginger and onions and add to stock.
• Add toasted star anise and cloves, tamari, coconut sugar, salt, black pepper and hot pepper if using to stock.
• Bring stock to a boil and then lower heat and let simmer for 40 minutes.
• Add in bok choy, broccoli and carrot and cook in stock for 20 minutes.
• Cook noodles according to package instructions.
• Divide noodles in bowls and top with soup, bean sprouts, basil and lime wedge
• If storing for several days, keep stock separate from bean sprouts and noodles so they don’t get mushy.

Nutrition