BLKANDVEGAN VEGETABLE PHO ?

It’s a gloomy day in the Bay – see how I rhymed hehehe – and so that means we need a hot soup ? to keep us warm and toasty! My brain immediately went to pho since it’s quick, easy, and flavorful! This def warmed my sister and mines night and was a great start to #askameateater week over here @ the blkandvegan residence. you can also check out my how-to video here – enjoy vegan loves!

BLKANDVEGAN VEGETABLE PHO ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Asian, Vietnamese

Prep time

30

minutes

Cooking time

25

minutes

May not be traditional, but it is blkandvegan worthy!

Ingredients

• 1/4 cup hoisin sauce

• 3 tbsp chili garlic sauce

• 1 tsp Maggi Seasoning “Improves the Taste” (optional)

• 10 sprays (or less) liquid amino (makes it taste beefy)

• 1/2 tsp salt

• 1/2 tsp salt

• 1 cup broccoli

• 1 cup cauliflower

• 1 1/2 pint vegetable broth

• 1/4 onion

• 3-4 slices ginger

• 2-3 cloves garlic

• 2 top ramen packet noodles

• Toppings:

• Basil

• Jalapeño

• Lime

• Sriracha

• Green onion

Directions

• Start out with a tsp of oil in a large pot – add the hoisin, garlic chili sauce and liquid amino.
•  Next add your ginger, onion and garlic
•  Once fragrant – add your vegetable broth and bring to a boil
• Next add your veggies and ramen noodles
•  Once noodles are tender, add to a bowl and add your desired toppings!