Meatless Monday with Vegetarian Pho

Welcome (back) and thank you for joining us for another Meatless Monday. We took the Meatless Monday pledge as part of our environmental initiatives at our green call centre in support of reducing meat consumption to improve personal and planetary health. You can read more at meatlessmonday.com about the how this small effort can have great impact.

On the menu today we are enjoying the flavors of Vietnam by making a vegetarian version of the traditional pho soup. The classic version of this tasty favorite is made with beef and noodles, but our version is not only vegan but also gluten-free. Instead of ordering takeout tonight or going to a restaurant, get adventurous in the kitchen and try our hand at something new. It’s easier than you think. This delectable Vietnamese dish comes by way of healthygreenkitchen.com and we encourage you to head over there and explore other great recipes. Let’s get cooking.

Ingredients:

• 2 tablespoons coriander seeds
• 4 whole cloves
• 4 whole star anise
• 1 cinnamon stick
• 1 quart vegetable stock, preferably homemade
• 1 small onion, peeled and quartered
• 1 three inch chunk of ginger, peeled and smashed with side of knife
• 2 tablespoons ketjap manis (dark and sweet Indonesian soy sauce)
• 2 cups chopped bok choy
• 1 cup frozen shelled edamame
• Approx. 2 oz. rice noodles or cellophane/bean thread noodles
• 1-2 tablespoon cilantro, chopped- for garnish (optional)
• 1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
• 1/2 lime, cut into wedges
• Sriracha chili sauce to taste

Directions:

1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

2. In a large pot, add the toasted spices and all ingredients from stock through ketjap manis and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

3. Taste the broth and add more ketjap manis, if needed. Strain the broth, reserving the solids. Chop the onion and ginger and add them back to the pot with the bok choy and edamame and cook for 4-5 more minutes. Remove from heat.

4. Add the noodles and allow to sit for a few minutes while they soften.

5. To serve, ladle the broth into bowls. Divide the bok choy, edamame, and noodles evenly into each bowl. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating

This recipe for vegetarian pho yields 2 servings but can be easily adjusted as needed. This pho is a great light, healthy meal as the weather is warming up and this recipe is even gluten-free. If you try this recipe please let us know how it turned out, as your feedback is always appreciated.

If you haven’t already, we encourage you to visit meatlessmonday.com to learn more. Join the movement and promote taking the Meatless on Monday pledge to co-workers and make your green call centre, office, factory, shop or salon even greener.

Enjoy!