Sheet Pan

Plant based pho, a vegan alternative to the beefy original

August 18, 2013
7 Ratings
  • Makes 8 servings
Author Notes

I think if I was on death row and had to pick my last meal, it would be Pho. Traditionally a long simmered, complicated, meat a thon, it is AWESOME(Imagine that last sentence spoken in Oprah’s voice for full impact)! I usually order the #2…that’s basically the whole kitchen sink without the meatballs….never developed a taste for those. So it’s full of tripe, tendon, and the whole animal, which I think is great, waste not want not. I have done a chicken version and now this is a plant based version. Pho is all about the broth….that being said, a vegan version could pose a challenge, the vegetarian option at my local pho hut, is chicken broth based…haha! So I have been given a challenge….I researched, I shopped, read some “easy” recipes, that being said, I came up with my own, and even cooked some leeks, shitake, and rutabaga, in the same fashion as the meat, to add to the richness and mouth feel. This isn’t really simple nor easy, but the best things in life don’t come easy! —Alexandra V. Jones

What You'll Need
  • Broth
  • 2 shallots, charred in a hot pan
  • 3 inch piece of ginger, charred in a hot pan
  • 1 stem lemongrass, smashed with the back of knife
  • 1 ounce dried porcini mushrooms
  • 8 shitake mushrooms, stems removed
  • 1 Leek, tough part removed and cleaned well
  • 3 cloves of garlic, smashed
  • 1 rib celery
  • 1 tablespoon Mrs. Dash or other salt free seasoning, this is used to replace MSG
  • 3 tablespoons Bragg's liquid aminos, or soy sauce
  • 10 cups water
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon honey
  • 2 carrots
  • 2-4 cloves garlic
  • 1 rutabaga
  • 2 ribs celery
  • Baked Hoison tofu, noodles and other toppings
  • 1 pound firm tofu, drained and pressed of excess moisture
  • 1 tablespoon Hoison sauce
  • 1 tablespoon Bragg's liquid aminos, or soy sauce
  • 8 ounces brown rice noodles
  • 1 bunch cilantro
  • 1 bunch basil leaves
  • 1 lime, cut into eight pieces
  • 2 cups mung bean sprouts
  • 1 jalapeno, sliced thin
  • 1 other chili sauces such as sciracha, chili paste, hoison, whatever you like
  • 2 radishes thinly sliced
  1. Broth
  2. In a stock pot combine all the ingredients except Braggs,honey, and radish. Bring to a simmer over medium high heat, reduce heat and cook 1 hour.
  3. Remove shitake caps, the white part of leek, rutabaga, slice, and set aside to top each bowl.
  4. Strain broth and return to pan over low heat, add Braggs, honey, check salt level, add additional if needed, I am trying to avoid over salting things, plus your guests can add their own addition to their own bowls after it is served. Leave in pot on low while you prepare the rest of your ingredients.
  1. Baked Hoison tofu, noodles and other toppings
  2. Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes. Use 1 piece of tofu, sliced, for each bowl.
  3. In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water, portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, thinly sliced radish,tofu, and let everyone pic their own toppins.

See what other Food52ers are saying.

  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • Alexandra V. Jones
    Alexandra V. Jones
  • sil entre jardins
    sil entre jardins
  • Valerie
Chef de cuisine @Shelburne hotel Seaview, WA

8 Reviews

Valerie November 30, 2017
In very first comment, you say "combine all the ingredients except Braggs,honey, and radish." I can't find the radish.
Alexandra V. December 3, 2017
they are listed under the second group of ingredients...they are meant to top the pho and are optional.
Joy H. October 20, 2014
Should the rutabaga be sliced or diced before cooking?
Joy H. October 20, 2014
Also, celery ribs are listed twice in the ingredients for the broth. How many should go in there?
Alexandra V. October 20, 2014
I just peel it and use it whole then cut it after its done cooking, kinda like you would with the meat. On the celery, just use it once...LOL! I had noticed half the recipe was missing a while ago and tried to edit.....thanks for letting me know!
priya September 12, 2014
love this!!
Alexandra V. August 14, 2014
Just edited this, I noticed half the ingredients weren't listed......don't know how that happened! Yikes...but all is well now.
sil E. January 13, 2014
I love Pho, nice variation!