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30-minute easy vegan pho recipe! This quick Vietnamese noodle soup has a flavorful broth and is the perfect vegetarian one-pot meal for busy weeknights.
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I received a copy of Weeknight One-Pot Vegan Cooking by Nicole Malik for review and am sharing this vegan pho recipe with permission. All opinions are my own.
Hey, Rhubarbarians! Another day, another easy yet fantastic vegetarian meal.
This recipe today is kind of a cheater vegan version of your favorite Vietnamese noodle soup. Pho! We've made it 3 times in the last month and it's definitely a go-to recipe for us now. So good. It comes from the pages of Nicole Malik's cookbook Weeknight One-Pot Vegan Cooking!
Bookmark our mega list of easy vegetarian dinner recipes here!
Jump to:
- Quick and easy pho
- Make the broth
- The noodles
- The toppings
- Weeknight One-Pot Vegan Cooking cookbook review
- FAQs
- Recipe
- Comments and reviews
Quick and easy pho
Sometimes, we just want a big bowl of pho without having to go out to a restaurant. And we also don't want to let a pot simmer on the stove all day.
Sometimes, we just want some EASY WEEKNIGHT PHO. Right? Yes.
Putting authenticity aside, you CAN make a super flavorful broth for this pho in a very short amount of time. This entire recipe only takes 30 minutes!
Have you tried our Thai curried butternut squash soup?
Make the broth
The broth is, in my opinion, is the most important part of a bowl of pho. Vegan or not, it needs to be rich with flavor. This broth gets tons of flavor from mushrooms, onions, and Chinese five-spice powder.
- Heat some oil in a pot and saute all of your aromatics together. Everything will begin to soften and become very fragrant.
- Add vegetable broth (I like Better Than Bouillon's seasoned vegetable base) and bring to a boil.
- Move on to the next step to add the noodles!
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The noodles
You've just GOTTA have noodles in your pho. And they definitely have to be rice noodles. The noodles are cooked directly in the broth in this recipe, which gives them more flavor.
If you're looking for the noodles in restaurant pho, look for flat rice noodles!
The toppings
Aaaaah, the pho toppings. We all have our faves.
- Bean sprouts
- Red chile pepper
- Jalapeno
- Lime
- Fresh cilantro
- Fresh basil
- Hoisin sauce
- Sriracha or red chile sauce
Have you tried our easy vegan stir fry sauce?
Weeknight One-Pot Vegan Cooking cookbook review
"Plant-based cooking just got easier than ever! Cleanup is a snap when your dinner cooks in one dish, and getting more plants into your diet is downright delicious with approchable yet inspired recipes."
You guys. This cookbook is AWESOME. Imagine "75 effortless recipes with maximum flavor and minimal cleanup." That's what you'll find in this book.
Weeknight One-Pot Vegan Cooking is written by Nicole Malik of Delicious Everyday. Her website is full of delicious and inspired vegetarian/vegan recipes. In this cookbook, she has compiled her favorite weeknight dinner recipes that are all made in just one dish.
Chapters include: Eat your veggies, Eat with your hands, Crowd-pleasing comfort food, Incredible grains, Bowls of deliciousness, Rise and shine, and Simply sweet one-pot treats.
You can find Nicole's cookbook on Amazon and don't forget to check out her website!
FAQs
- Can I make this in the Instant Pot? Well, yes. But it's really not necessary. It really wouldn't save you any time and the noodles would turn to mush. So, maybe not.
- How can I store the leftovers? This recipe honestly doesn't make great leftovers. The noodles and the toppings are best when eaten right away. See below for meal prep options!
- Can I make this for meal prep? YEP! You'll want to cook the broth and keep the noodles and toppings separate. When you're ready to eat, heat the noodles with the broth and then add the toppings.
Got more questions? Let me know in the comments below!
Recipe
Quick and easy vegan pho recipe
30-minute easy vegan pho recipe! This quick Vietnamese noodle soup has a flavorful broth and is the perfect vegetarian one-pot meal for busy weeknights.
4.80 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course dinner, entree, Main Course, Soup
Cuisine American, Vietnamese
Servings 4 servings
Calories 242 kcal
Ingredients
- 2 tablespoon olive oil
- 1 small onion, thinly sliced
- 5 oz sliced shiitake mushrooms
- 2 medium scallions, sliced, greens and whites separated
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon ginger paste
- salt, to taste
- black pepper, to taste
- 6 cups vegetable broth
- 1 5oz package rice noodles
For serving
- ¼ cup bean sprouts (optional)
- sliced red chili pepper (optional)
- fresh cilantro (optional)
- hot sauce, such as Sriracha (optional)
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the onion, mushrooms, scallion whites, Chinese five-spice powder, red pepper flakes, ginger paste, salt and pepper. Cook for 4-5 minutes, until the mushrooms begin to soften.
Add the vegetable broth and bring to a boil. Add the rice noodles and simmer for 5 minutes.
Top with the sprouts, red chili pepper and cilantro (if using). Garnish with the reserved scallion greens and serve with hot sauce.
Nutrition
Serving: 1bowlCalories: 242kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 1416mgPotassium: 168mgFiber: 2gSugar: 5gVitamin A: 826IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword vegan, vegetarian
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