a punchy crunchy colourful super delicious pho



For this dish, use the guide lines from the previous post here to make the vegan broth. It sounds like a bit of work but I promise you it is so worth it.


I added some peanut marinated tempeh, but if you have tofu this will work just fine. Tempeh is made directly from fermented soy-beans and is less processed. It is grainier, nuttier, more textured, slightly more flavoursome and a nice change from tofu. You’ll find it in the fridges in most health food shops. If you’re very organised marinate the tempeh overnight or throughout the day.


tempeh seaweed sesame mushroom noodle pho

serves 4


for the tempeh

170g pack of plain tempeh

2 tbsp organic peanut butter

2 tsp sesame oil

200ml tin coconut milk

Juice of 1/2 a lime

Pinch of salt


for the pho

2 litre vegan broth (recipe here)

2 carrots

200g bean sprouts

4 nests rice noodles (or any noodles of your choice)

Vegetable oil

Salt

Handful mange tout, sliced into thin strips

Rehydrated mushrooms (rinse them to remove any grain)

to serve

Spoonful kimchi (recipe here) or any shop bought

Coriander leaves

Toasted seseme seeds

Mushroom salt

Wedge of lime

Sprouted selection (optional)

Dulse flakes (optional)


Slice the tempeh into centimetre thick slices. Place all the other ingredients in an old clean jam jar with the lid on top and shake vigorously until combined, pour over the tempeh and leave to marinate. You can do this the day before, leave in the fridge overnight.


Using a vegetable peeler, shave the carrot into ribbons, place in some ice cold water with the bean sprouts.


Follow the instructions on the back of the noodles, once cooked rinse and chill under cold water, add some oil and salt to prevent sticking and set aside.


In a deep bowl, place a handful of noodles, top with a few of the mange tout strips and a handful of rehydrated mushrooms. Using a ladle, spoon over the broth so that it just covers the noodles and the vegetables, it will re-heat the noodles. Drain the water from the carrots and bean sprouts, and add to the bowl.

Top with a few slices of tempeh* and the marinade, a spoonful of kimchi, a sprinkling of coriander, some toasted sesame seeds some more mushroom salt (recipe in blog). Finish with a wedge of lime, some spouted grains and dulse flakes if you have some.

*If you want to warm the tempeh, heat a frying pan with a glug of vegetable oil to medium high. Wait until the oil is hot and add the tempeh, you should hear it sizzle as it meets the pan. Fry for a few minutes in some of the marinade and then add to your pho bowl.