Easy Vegan Tempeh Pho

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

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.

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!

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