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Vegan 'chicken' pho recipe

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This warming pho recipe is packed with fragrant flavours from star anise, coriander seeds and fresh ginger. It's topped with golden meat-free chicken-style pieces and fresh herbs, making it a soothing bowlful, ideal for the colder weather. See method

Serves 4
10 mins to prepare and 20 mins to cook
466 calories / serving
Vegan
Dairy-free

Ingredients

200g vermicelli rice noodles
2 star anise
1 tsp coriander seeds
1 bunch spring onions
1 x 5cm stick ginger, peeled and cut into matchsticks
250g mushrooms, we used a mixture of shiitake and chestnut
1 vegetable stock pot, made up to 500ml
1 tsp vegetable oil
2 x 200g packs Plant Chef meat-free chicken-style pieces
2 pak choi, halved lengthways
2 tbsp soy sauce
1 carrot, peeled into ribbons
To serve: a selection of basil or mint leaves, sliced chilli and lime wedges (optional)

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1960kj
466kcal 23%
Fat
12g 18%
Saturates
2g 8%
Sugars
8g 9%
Salt
3.3g 55%

of the reference intake
Carbohydrate 53g Protein 33g Fibre 5.9g

Method

Cook the noodles according to pack instructions and set aside until later. Heat a large saucepan over a medium heat. Add the star anise and coriander seeds to the pot, and toast the spices for 1-2 mins until fragrant.
Slice the spring onion bases (the white parts) into 2cm chunks, and thinly slice the green tops.
Add the ginger to the spices in the pot, along with the white spring onion chunks and mushrooms. Stir in the stock and bring to a simmer. Cook for 10 mins.
Heat the vegetable oil in a frying pan. Pan fry the meat-free chicken-style pieces according to pack instructions until golden brown.
Just before serving, add the pak choi and soy sauce to the pho, and cook for another 3-4 mins.
To serve, divide the noodles between the bowls. Ladle over the pho and top with the chicken-style pieces. Tuck in the carrot ribbons and finish with your choice of toppings.

See more Vegan recipes