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The Eat More Plants Official Vegan Pho🍃🍃🍃
Ingredients for Broth (Makes about 1.5 gallons)
1 large Onion, charred
4 1/2 inch piece of Ginger, sliced longways, charred
Toasted Spices
1 1/2 tbsp Coriander Seeds
4 Star Anise
1 Black Cardamom
1 Cinnamon Stick
1 Daikon Radish, peeled and sliced into 1 inch pieces
1 large Kohlrabi, peeled and chopped into 1 inch cubes
2 Carrots, peeled and chopped into 2 inch pieces
2 Leeks, bottoms removed, chopped into 2 inch pieces
1 Apple or Asian Pear, core removed, chopped into 1 inch pieces
1/4 cup Yellow Rock Sugar
2 tbsp + 2 tsp Salt
2 tbsp Mushroom Seasoning
1/2 tbsp All Vegetarian Inc Chef's Delight Seasoning
1 1/2 Gallons Water
Ingredients for Toppings
Onions, thinly sliced
Scallions, chopped
Bean Sprouts
Cilantro, roughly chopped
Jalapeños, sliced
Lime, sliced into wedges
Directions
1. Add all ingredients to a large pot. Bring to a boil, then reduce heat to low and simmer covered for 4-6 hours, stirring periodically.
2. Once broth is finished, stir well, taste and adjust seasoning to your liking.
3. Strain the broth.
4. Then, serve pho broth over cooked rice noodles topped with thinly sliced onions and chopped scallions. Add any cooked vegan proteins or cooked vegetables of choice.
Top with cilantro, bean sprouts, jalapeños, and a squeeze of lime. Serve immediately.
Note: In this video I didn't use an apple like I usually do, because I accidentally ate it without thinking right before shooting the video, but I just added a touch more rock sugar
Saté Chay (Lemongrass Chili Oil) 🍃
1/2 cup Oil
1/2 tsp Annato Seeds, add to oil, then remove and add...
2 Shallots, finely chopped
1-2 tbsp Crushed Thai Chili (depending on spice preference)
3 tbsp Garlic, minced
1/3 cup Lemongrass, finely chopped
1 tsp Salt
1 tbsp Mushroom Seasoning
1/2 tbsp Sugar
Lemongrass Chili Oil Video Recipe:
• How to cook a plant-ba...