{ Spicy Vegan Pho } 

I am a sucker for spicy broth. In the last few weeks of the Whole30, I’ve been eating a ton of eggs…fried eggs, hardboiled eggs, scrambled eggs…so many eggs! 

Tonight, I wanted to to try something else: an eggless meal. The weather has been dreary & I’ve been fighting a cold so a spicy vegan pho was in order. Here’s my recipe for Whole30-approved vegan pho! 

{ ingredients } 

  • 8 cups of veggie broth (homemade or store-bought) 
  • 2 anise stars
  • 2 Tbs. Peppercorns 
  • 1 Tbs. Whole cloves 
  • 1 white onion, chopped 
  • 2 cloves of garlic 
  • 1-2 inches of fresh ginger 
  •  1 Tbs. Rice vinegar or ACV 
  • 1 cup Shiitake mushrooms, chopped with stems removed & reserved 
  • 1/2 cup carrots, coined 
  • 1/2 cup green onions, chopped 
  • 2 bok choy, halved
  • 2 Tbs. Coconut aminos 
  • 2 small zuchinni, spiralized/zoodled
  • 2 Tbs. Coconut oil 
  • 2 Tbs. Chili garlic sauce (more for serving) 
  • Salt & pepper to taste
  • Fresh basil & mint, chopped

{ directions }

  1. Add broth, anise, cloves, peppercorns, ginger, mushroom stems, garlic & onions to a large pot. Bring to a boil and lower heat to simmer for 20 minutes. 
  2. Strain broth and return just the liquid back to the pot. 
  3. Add mushrooms, green onion, carrots and bok choy, vinegar, coconut aminos, chili garlic sauce to the pot. Bring to a boil and lower heat to simmer for 10 minutes, or until carrots are cooked.
  4. While the broth is simmering, add the zoodles and coconut oil to a pan. Add salt and pepper to taste and toss on medium heat until the zoodles start to soften.
  5. To serve, add zoodles to bowls and topped with broth. Topped with fresh herbs and extra chili garlic sauce (if you like it extra spicy) 

Makes 4 servings. Enjoy! 

{ Keep Cooking In Love & Light }


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