Delicious Living
Ingredients
  • FOR THE BROTH:
  • 2 small onions, peeled and halved
  • 5-6 inches fresh ginger, coarsely chopped
  • 2 star anise pods
  • ½ teaspoon whole cloves
  • 1 cinnamon stick
  • 4 cups low-sodium vegetable stock (gluten free)
  • 4 cups water
  • ½ cup dried porcini mushrooms, rinsed
  • ½ pound cremini mushrooms
  • ¼ ounce dried shiitake mushrooms, rinsed
  • ¼ teaspoon coarse salt
  • 1 teaspoon brown sugar
  • ¼ teaspoon whole peppercorns
  • 1 teaspoon reduced-sodium soy sauce (gluten free or can substitute tamari)
  • FOR THE PHO:
  • ¼ pound cremini mushrooms, thinly sliced
  • 8 ounces dried rice noodles (such as pad thai rice noodles)
  • 1 teaspoon sesame oil
  • 8 ounces fresh bean sprouts
  • 12 leaves Thai basil or fresh mint
  • 1 small jalapeno, seeded and thinly sliced
  • 1 small red chili, seeded and thinly sliced
  • 12 sprigs cilantro leaves
  • 2 limes, quartered

Vegan Mushroom Pho

Laura R. Walsh | Delicious Living
  • Serves: 4 people
  • Calories per serving: 277

Opt for a vegan version of this Vietnamese favorite that features heart-healthy mushrooms. Research from the University of Western Sydney shows that mushrooms lower bad LDL cholesterol and blood glucose levels while raising your good HDL cholesterol.

Directions
  1. Preheat oven to 350°. On a baking sheet, roast onion and ginger for 30 minutes.
  2. In a large stockpot over medium-low heat, place star anise pods, cloves and cinnamon stick. Toast spices for 3–5 minutes or until fragrant. Add roasted onion and ginger, vegetable stock, 4 cups water, porcini mushrooms, ½ pound cremini mushrooms, dried shiitake, salt, brown sugar, peppercorns and soy sauce. Increase heat and bring to a boil; then reduce heat to low and gently simmer broth, uncovered, for 60 minutes.
  3. Meanwhile, in a skillet, sauté ¼ pound cremini mushrooms until tender, about 10 minutes; set aside. In a pot, cook rice noodles according to package directions. Rinse noodles under cold water, drain and set aside. Toss noodles with sesame oil.
  4. Using a fine-mesh kitchen strainer lined with cheesecloth, strain the broth, removing all solids. Discard solids.
  5. Divide noodles and sautéed mushrooms among four large bowls. Pour broth over noodles. Set out bowls of each topping for people to add to their Pho: bean sprouts, basil, jalapeño, red chili, cilantro and lime.

PER SERVING (1¼ cups): 277 cal, 5g fat (1g mono, 1g poly, 0g sat), 0mg chol, 435mg sodium, 59g carb (3g fiber, 6g sugars), 5g protein

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