Mix all the spices in a pot (star anise, cloves, cardamom, cilantro seeds, and black peppercorn) and golden brown over medium-high heat for 1 or 2 minutes, stirring frequently.
Add the vegetable broth, water, onion, garlic, ginger, and seitan. Stir and simmer for about 20-30 minutes (I cooked it for 20 minutes).
Set aside, strain the broth and discard the spices and veggies. Keep the broth and seitan.
Pour the broth again into the pot and add brown sugar and tamari or soy sauce. Stir and set aside.
Cook the rice noodles according to package directions. Drain and rinse.
I like to serve Pho with some rice noodles, broth, seitan and some toppings like cilantro, basil, soybeans, and chopped chili pepper. You can also eat it plain or with onion, lime juice or even add Sriracha sauce.
Keep the leftovers separately in the fridge for 3-4 days.
If you can’t find some of the spices, don’t worry, omit them or use similar ones instead.
You can use any kind of sweetener instead of brown sugar.
Substitute the tamari or soy sauce with salt to taste if you don’t eat soy.
Try the broth before serving to check if you need to add more salt.
Feel free to add spaghetti or any other kind of pasta instead of rice noodles, although traditional Pho is made with this type of pasta.
Add a little bit of oil if you want to eat your vegan Pho with more fat. Oil also gives the soup more flavor.
Seitan isn’t essential, so feel free to omit it or add tofu or tempeh as meat substitutes.
If you want to reduce the amount of sodium in this recipe, use low-sodium broth and omit the tamari or soy sauce.
Ingredients discarded after the broth is made are not included in the nutritional information box.
Serving Size:1/4 of the recipe
Sodium:1727 mg (see notes if you want to reduce the amount of sodium)