Vegan 'chicken' pho recipe
This warming pho recipe is packed with fragrant flavours from star anise, coriander seeds and fresh ginger. It's topped with golden meat-free chicken-style pieces and fresh herbs, making it a soothing bowlful, ideal for the colder weather.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 466 calories / serving
- Dairy-free
- Vegan
Ingredients
- 200g vermicelli rice noodles
- 2 star anise
- 1 tsp coriander seeds
- 1 bunch spring onions
- 1 x 5cm stick ginger, peeled and cut into matchsticks
- 250g mushrooms, we used a mixture of shiitake and chestnut
- 1 vegetable stock pot, made up to 500ml
- 1 tsp vegetable oil
- 2 x 200g packs Plant Chef meat-free chicken-style pieces
- 2 pak choi, halved lengthways
- 2 tbsp soy sauce
- 1 carrot, peeled into ribbons
- To serve: a selection of basil or mint leaves, sliced chilli and lime wedges (optional)
Each serving contains
- Energy
- 1960kJ 466.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 3.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 53.0gProtein 33.0gFibre 5.9g
Method
- Cook the noodles according to pack instructions and set aside until later. Heat a large saucepan over a medium heat. Add the star anise and coriander seeds to the pot, and toast the spices for 1-2 mins until fragrant.
- Slice the spring onion bases (the white parts) into 2cm chunks, and thinly slice the green tops.
- Add the ginger to the spices in the pot, along with the white spring onion chunks and mushrooms. Stir in the stock and bring to a simmer. Cook for 10 mins.
- Heat the vegetable oil in a frying pan. Pan fry the meat-free chicken-style pieces according to pack instructions until golden brown.
- Just before serving, add the pak choi and soy sauce to the pho, and cook for another 3-4 mins.
- To serve, divide the noodles between the bowls. Ladle over the pho and top with the chicken-style pieces. Tuck in the carrot ribbons and finish with your choice of toppings.
- See more Vegan recipes
