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Week 3: Plant-based Pho Bowl
What you need:3 large shallots
.5 tsp anise seeds
1/4 tsp cloves
1 tsp ginger
8 cups vegetable broth
1 TBSP soy sauce
2 TBSP Maple Syrup
1 package plant-based noodles
1 TBSP coconut oil/coconut oil
1 cup sliced shiitake mushrooms
1 package Cleveland tofu, drained and pressed with a tea towel
2 carrots ribbons (use a potato peeler!)
Lime
Toppings:
In a large pot heat the spices on medium heat for 30 seconds in a lightly oiled skillet until they smell aromatic. Next, add your garlic and shallots, cooking for another 30 seconds. Add in your broth and bring to a simmer. Cover and let simmer for 25 minutes. Stir in the soy sauce and maple syrup. Adjust seasonings to taste.
In a large skillet, heat the coconut oil over medium-high heat and cook the mushrooms and tofu until browned (5-7 minutes). Move the tofu and mushrooms to the perimeter of your skillet, drain and rinse the noodles and add to the center of the skillet, and heat through for an additional 2 minutes, stirring occasionally.
Add the mushrooms/tofu/noodles/carrots to the broth and stir to combine. Simmer for 1 minute then serve with a squeeze of lime and toppings.
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