Vegetarian Slow Cooker Pho Recipes

THE BEST VEGETARIAN PHO

Steps:

• Pour broth and water into slow-cooker, and add onion, garlic, and spices or spice packet.
• Set slow-cooker to high for 4 hours (you can do it at whatever setting you need! Low totally works if you need it cooking all day)
• One hour before eating time, drain the broth and discard spices (or simply remove the packet and skip the straining).
• Add in tamari, salt (if needed), pepper, carrots, cabbage, and broccoli, and set slow-cooker to high. Allow the vegetables to cook for 5-10 minutes until soft, but still crunchy.
• Follow directions below to prepare tofu.
• Add rice noodles to pho and let soak with the lid on for 5 minutes. Check the noodles for done-ness.
• Add tofu or meat to bowls and pour broth over.
• Use tongs to grab the noodles and vegetables to add to bowls.
• Top with desired toppings (I really can't imagine pho without bean sprouts, basil, and sriracha).
• Set saute for 10 minutes. Add 1 T oil to Instant Pot and add onion, ginger, and spices to pan. Saute while stirring constantly.
• Add in broth and water, lock lid in place with valve shut, and cook on high pressure for 30-45 minutes.
• Quick release pressure and strain the spices out of the broth (or simply remove spice packet). Return broth to pot.
• Add in the carrots, broccoli, and cabbage and replace the lid for 5 minutes.
• Remove lid and add noodles, replacing the lid and letting them sit for 4-5 minutes.
• When the noodles are the right consistency, you're done!
• Drain your tofu. You do this by wrapping the extra firm tofu in a cloth napkin (or two), placing it on a plate, and adding weights on top to squeeze out the liquid. I like to put a cutting board with a heavy glass bowl on mine. Let it drain for 10-15 minutes.
• Preheat oven to 400 degrees F.
• Slice tofu into 1/2-1 inch strips.
• Heat a large cast iron skillet or griddle to medium-high, and add 2 T of oil.
• Place the tofu pieces in skillet without the pieces touching. Allow them to cook on one side for a few minutes until crispy on the side. Flip and allow them to crisp on the other side.
• Place the skillet into the oven for 10-15 minutes until extra crispy (pan frying works well enough, but the time in the oven helps to dry out the tofu and give it an extra crispiness that's AWESOME).
• When pho is done, place tofu on top of individual bowls of noodles.

VEGETARIAN SLOW COOKER PHO

Steps:

• Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.
• Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.

VEGETARIAN PHO (CROCK POT)

Steps:

• In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
• Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
• Strain broth/stock and return broth to crock pot.
• In a small cup combine miso paste with water.
• In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
• To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.