EASY VEGAN PHO I’m coming down with a cold, so this easy vegan pho was the perf…
EASY VEGAN PHO ✨ I’m coming down with a cold, so this easy vegan pho was the perfect Sunday night meal last night ?? The perfect balance of warming, delicious and nourishing for these fall months ? ALSO- For all my Thriving on Plant-Based Fundamental Waitlisters, enrollment has FINALLY opened for you! Check your email to get your unique link to purchase the course- your exclusive access only lasts a few more hours until I open up general admission (Tomorrow morning!) and spots are going quickly, so move fast if you want to secure your spot in learning how to thrive on a plant-based diet! ?? General admission opens TOMORROW ✨Can’t wait to have some of you in the course! ?.
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To make ??:
Broil 1 onion (cut in half) and a 2 inch piece of ginger (cut in half) for about 5 minutes until slightly charred. Add to a pot with 8 cups of of veggie stock, 1/4 tsp ground cloves, 1/2 tsp cinnamon, and 3/4 tsp ground coriander. Simmer on low heat for 20 minutes. After 20 minutes, take out onion and ginger. Add cubed extra firm tofu and any veggies of choice- I love bok choy, broccoli + mushrooms. Add in rice or buckwheat noodles and cook as per package instructions, plus 1 tbsp of soy sauce. Add toppings of your choice. I added sriracha, bean sprouts, hoisin sauce and tons of lime juice ?
