• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Whole Serving

  • Home
  • Browse Recipes
  • Shop
  • Start A Food Blog
  • Nav Social Menu

Easy Vegan Tempeh Pho

[heart_this] · Jan 28, 2019 · Leave a Comment

Easy Vegan Tempeh Pho is filled with aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!

What is Pho?

Pho is a Vietnamese soup consisting of broth, rice noodles a few herbs, and meat, primarily made with either beef or chicken. It’s a popular street food in Vietnam and the specialty of a number of restaurant.

Traditionally Pho recipes start with a broth seasoned with spices like cinnamon, star anise, cloves, ginger and fish sauce. Thin strips of beef or chicken are also used as the star of the soups

Ginger, cinnamon sticks, garlic, jalapeno, scallions and red chile sauce on wood cutting board.

Another important ingredient for Pho is rice noodles. They can be purchased fresh or dried. Thai Kitchen Brown Rice Noodles is one of my favorites, because it has 4 individually wrapped packets, so convienant for work a lunch.

Below are some popular ingredients used in traditional Pho recipes.

Spices

Typical spices used in Pho are warm and sweet and add so much dimension to the broth.

Cinnamon

Clove

Star anise

Chinese black cardamom

Coriander seeds

Fennel seeds

Pepper

Aromatics

Ginger

Shallots and onions

Scallions

Seasonings

Soy sauce

Maggi seasoning sauce (great for meatless Pho)

Nutritional yeast

Liquid Aminos (vegan option for soy sauce)

Tamari sauce (vegan option for soy sauce)

Herbs

Mint

Basil

Thai basil

Cilantro

Popular add in ingredients or garnishes

Chiles

Chile sauce

Bean sprouts

Hoisin

Jalapeño

Lime wedges

Experiment  with some of the basics, have fun and be creative with your Pho.

In this vegan version I replaced the beef with sautéed tempeh and mushrooms and I used Braggs instead of fish sauce. Because I like spice I included a bit of red chili sauce in my broth. I’m not a fan of star anise, so  I omitted it in my recipe. But If you like it you can include one whole star anise in our broth.

For added texture I included sliced Brussels sprouts to the sautéed mushrooms. And because I love hoisin sauce I added some to this recipe.

While the broth is simmering prepare noodles and slice tempeh, mushrooms and Brussels sprouts for sautéing.

Once the broth is made everything else comes together fairly quickly. And by the way, you can make the broth and freeze for future use.

Ovehead angled shot of Easy Vegan Tempeh Pho

If you like this recipe here are some others you might like. Check them out. Sesame and Ginger Soba Noodle Soup, Spicy Ramen Vegetable Stir-Fry, Spicy Teriyaki Ramen with Sriracha.  

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Vegan Tempeh Pho


  • Author: Celeste
Print Recipe
Pin Recipe

Description

Aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!


Ingredients

Scale

1 stick cinnamon

3 whole cloves

½ inch fresh ginger

3 cloves of garlic, smashed

2 stems of scallions, white portion

4 cups vegetable broth

2 tablespoons Braggs

1 tablespoon maple syrup

½ teaspoon red chile sauce

salt to taste

8 oz. box of brown rice noodles

1 8 oz. packet tempeh

8 oz. package of baby bella mushrooms

16 oz. bag of fresh Brussels sprouts

1 tablespoon Hoisin sauce


Instructions

In a 3 or 4 quart pot, toast the cinnamon, cloves over medium heat until fragrant, include star anise if you’re using it. Add ginger, garlic, and scallions to pot, stir 30 to 40 seconds. Pour in broth, Braggs, syrup, and red chili sauce. Bring to a boil then lower heat and simmer for 30 minutes.

While broth simmers, soak the rice noodles in hot water until noodles are tender yet firm. Drain, rinse and set aside.

Prepare tempeh. Cut in half lengthwise and then into ½ inch pieces.

Heat a large skillet over medium heat. Once hot, drizzle in olive oil. Sauté tempeh for 3-4 minutes, turning on each side until browned. Remove from pan and set aside.

In the same skillet sauté mushrooms for one minute, adding more oil or water if needed.

 

Toss in Brussels sprouts and sauté 30 to 40 seconds. Add hoisin sauce to skillet, tossing to coat, sauté 30 seconds more, then remove skillet from heat.

Once broth is done, strain out the spices, ginger, garlic, and scallions by pouring through a fine colander or metal sieve. Pour back into pot, taste and season as needed and keep warm.

Place prepared noodles in bowls. Ladle broth over noodles and add mushrooms, Brussels sprouts, and tempeh to bowl. Garnish and serve immediately.

Notes

Broth can be made and frozen for future use.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Ovehead angled shot of Easy Vegan Tempeh Pho Soup in a blue and white bowl with chopsticks.

Clean Eating, Soups, vegan easy, Pho, soup, tempeh, Vegan

About Celeste

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Celeste

Hello and welcome!
I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving.
Learn More

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
Vegan Queso with Spiced Tortilla Chips

Archives

DISCLAMER

This website is for informational and entertainment purposes only. I am not a trained medical professional or nutritionist. I'm only sharing what has worked for me. Always check with a healthcare professional before making any changes to your diet or exercise program.

AFFILIATE LINK DISCLOSURE

This site contains affiliate links. If you purchase through one of the links, The Whole Serving receives a small percentage of the sale. Thank you for your support!

Footer

Information

  • About Celeste
  • Contact
  • Privacy Policy and Disclosure

FREE Detox Guide

3-Day Detox Guide

Connect

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…

  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 The Whole Serving on the Cravings Pro Theme