Vegetable Pho with Crispy Mushrooms (Vegan & Gluten-Free)

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All my friends rave about pho and often ask me to go out with them. Unfortunately for me, being allergic to seafood, I can never go out to those pho restaurants for the fear of fish sauce or cross contamination. Lucky for me, i’ve done my research and have come up with a delicious homemade alternative. Enjoy 🙂

Vegan Vegetable Pho 

  • 6 cups vegetable broth
  • 1 yellow onion (cut into thin half moons)
  • 1 tbsp freshly grated ginger
  • 1 carrot (cut into matchsticks)
  • 1 cup cooked rice vermicelli
  • 1 cup baby bok choy (sliced)
  • 1/2 cup bean sprouts
  • Dash of toasted sesame oil

Bring the broth to a boil, throw in the onions, carrots and ginger. Let simmer for about 15 minutes. Add the rice noodles and simmer for another 8 minutes. Once the noodles are cooked, bring the heat down to the lowest setting. Throw in the bok choy. Grab a bowl, fill it with soup. Top if off with bean sprouts, crispy mushrooms and a dash of sesame oil.

Crispy Mushrooms

  • 8 white mushrooms (cut into thin slices)
  • 1 tbsp olive oil
  • Salt & Pepper

Preheat the oven to 350 degrees, grease a cooking sheet with oil. Place the mushrooms on the pan and top with salt & pepper. Bake until crispy, turning them over once. Around 20 minutes.

Yields about 3 servings.

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