Best Vegetarian Pho Crock Pot Recipes

VEGETARIAN SLOW COOKER PHO

Steps:

• Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.
• Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.

THE BEST VEGETARIAN PHO

Steps:

• Pour broth and water into slow-cooker, and add onion, garlic, and spices or spice packet.
• Set slow-cooker to high for 4 hours (you can do it at whatever setting you need! Low totally works if you need it cooking all day)
• One hour before eating time, drain the broth and discard spices (or simply remove the packet and skip the straining).
• Add in tamari, salt (if needed), pepper, carrots, cabbage, and broccoli, and set slow-cooker to high. Allow the vegetables to cook for 5-10 minutes until soft, but still crunchy.
• Follow directions below to prepare tofu.
• Add rice noodles to pho and let soak with the lid on for 5 minutes. Check the noodles for done-ness.
• Add tofu or meat to bowls and pour broth over.
• Use tongs to grab the noodles and vegetables to add to bowls.
• Top with desired toppings (I really can't imagine pho without bean sprouts, basil, and sriracha).
• Set saute for 10 minutes. Add 1 T oil to Instant Pot and add onion, ginger, and spices to pan. Saute while stirring constantly.
• Add in broth and water, lock lid in place with valve shut, and cook on high pressure for 30-45 minutes.
• Quick release pressure and strain the spices out of the broth (or simply remove spice packet). Return broth to pot.
• Add in the carrots, broccoli, and cabbage and replace the lid for 5 minutes.
• Remove lid and add noodles, replacing the lid and letting them sit for 4-5 minutes.
• When the noodles are the right consistency, you're done!
• Drain your tofu. You do this by wrapping the extra firm tofu in a cloth napkin (or two), placing it on a plate, and adding weights on top to squeeze out the liquid. I like to put a cutting board with a heavy glass bowl on mine. Let it drain for 10-15 minutes.
• Preheat oven to 400 degrees F.
• Slice tofu into 1/2-1 inch strips.
• Heat a large cast iron skillet or griddle to medium-high, and add 2 T of oil.
• Place the tofu pieces in skillet without the pieces touching. Allow them to cook on one side for a few minutes until crispy on the side. Flip and allow them to crisp on the other side.
• Place the skillet into the oven for 10-15 minutes until extra crispy (pan frying works well enough, but the time in the oven helps to dry out the tofu and give it an extra crispiness that's AWESOME).
• When pho is done, place tofu on top of individual bowls of noodles.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

VEGETARIAN PHO

Steps:

• To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
• While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
• When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.