Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings. I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!
- 1 yellow onion, chopped
- 5 cloves garlic, diced
- 5 whole cloves
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 2″ fresh ginger, peeled and sliced
- 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
- 1 package extra firm tofu, chopped
- 1 cup carrots, sliced
- 2 cups broccoli, cut into florets
- 1 14oz package rice noodles
- 1 bunch green onions, diced
- 3-5 jalapeno peppers, sliced (I used red, but green are great too)
- 1 cup basil leaves
- 2 cups bean sprouts
- 1-2 limes, cut into wedges
- In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
- Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
- Add the broth and carrots, then bring to a boil.
- When it reaches a boil, reduce heat and simmer for ten minutes.
- Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
- Serve with lots of toppings!
I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!
- 1/2 large spaghetti squash
- 1 yellow or white onion, chopped
- 2 fresh jalapenos, minced
- 1 teaspoon olive oil
- 1 bell pepper (color of your choice), chopped
- 1 can fire roasted diced tomatoes, drained
- 1 cup corn, drained
- 1 can black beans, drained and rinsed
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.
- cilantro, diced
- green onion, diced
- greek yogurt (or sour cream)*
- shredded sharp cheddar cheese*
You could also use: lime wedges, avocado, extra jalapenos… !
*Leave off to make vegan
Preheat oven to 375°F
- Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
- Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
- In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
- Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
- Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
- Cover the pot and simmer for ten minutes.
- Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!