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Vegan Pho
INGREDIENTS:
BROTH
4 cups vegetable broth
1 tsp cinnamon
1 tbsp grated ginger
2 star anise
3 cloves garlic
1 onion
1 tbsp coconut aminos (plus extra for tofu)
PHO
1 cup mushrooms
2 stalks broccoli
1 bell pepper
1 cup snap peas
1 can baby corn
1 block extra firm tofu
1 can water chestnuts
Aero Farms Baby Bok Choy
rice noodles
TOPPINGS
Aero Farms Micro Spicy Mix
chopped green onions
radish slices
lime wedges
sesame seeds
METHOD:
Begin by making the broth. Saute the sliced onions, minced garlic, and grated ginger together with the coconut aminos. Add remaining broth ingredients along with 2 cups of water.
Bring to a boil. Chop the tofu into blocks and toss in coconut aminos. Place in an oven at 400, or air fry for 20 minutes.
While the broth and tofu are cooking, chop the remaining vegetables. Cut the broccoli, slice the peppers into strips, and chop the mushrooms into bite sized pieces.
Once boiling add the rice noodles and all vegetables except the baby bok choy. Once the rice noodles are cooked through, add the Aero Farms Baby Bok Choy to lightly cook.
Top with tofu and Aero Farms Micro Spicy Mix, sliced radishes, green onions, and sesame seeds.
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