Vegan Brisket Pho

Indulge in the bold, aromatic flavors of Vegan Brisket Pho, a plant-based twist on the classic Vietnamese favorite that's as comforting as it is vibrant. This recipe features tender slices of seasoned vegan brisket and caramelized shiitake mushrooms nestled in a deeply fragrant broth infused with toasted spices like star anise, cinnamon, and cloves. Served over silky rice noodles and topped with fresh herbs, crisp bean sprouts, and zesty lime, every bite is a harmony of textures and tastes. Perfect for cozy dinners, this hearty, vegan pho is a crowd-pleaser that’s packed with umami and ready in just an hour.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 oz rice noodles
• 8 cups vegetable broth
• 1 onion, halved
• 3 inches fresh ginger, sliced
• 3 pods star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tsp coriander seeds
• 8 oz shiitake mushrooms, sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 12 oz vegan brisket, sliced
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh basil leaves
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1 sliced jalapeño

Directions

Step 1

Begin by preparing the broth. In a large pot, add the halved onion and ginger slices. Toast them over medium heat for about 5 minutes until they become aromatic.

Step 2

To the pot, add the star anise, cloves, cinnamon stick, and coriander seeds. Toast the spices for an additional 2 minutes until fragrant.

Step 3

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.

Step 4

Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.

Step 5

In a separate pan, sauté the sliced shiitake mushrooms with soy sauce, brown sugar, and salt until the mushrooms are tender and caramelized.

Step 6

Add the sliced vegan brisket to the mushrooms and cook for another 5 minutes until heated through.

Step 7

Strain the broth through a fine sieve or cheesecloth to remove the solid spices and vegetables. Return the clear broth to the pot.

Step 8

To assemble the pho, divide the cooked rice noodles into bowls.

Step 9

Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount.

Step 10

Distribute the mushroom mixture and vegan brisket slices evenly among the bowls.

Step 11

Top the pho with fresh cilantro, basil leaves, bean sprouts, jalapeño slices, and lime wedges.

Step 12

Serve immediately, allowing diners to customize their bowls with additional lime and jalapeño as desired.

Nutrition Facts

Serving size	(3200.3g)

Amount per serving	% Daily Value*
Calories	1997.5

Total Fat 51.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 10914.4mg	0%
Total Carbohydrate 279.1g	0%
Dietary Fiber 58.6g	0%
Total Sugars 60.9g
Protein 125.9g	0%

Vitamin D 40.8IU	0%
Calcium 782.3mg	0%
Iron 32.7mg	0%
Potassium 6407.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 24.2%

Carbs: 53.7%