This easy vegetarian Pho recipe takes minutes to prepare yet it is nourishing and so comforting. This humble soup recipe has a rich and satisfying taste that is delicious all year long!
I have definitely been missing dining in my favorite restaurants. We get take out, but it isn’t quite the same. You need the ambiance, the aromas, the chatter of people around you; you need to satisfy all your senses.
But this time at home has been good for experimenting with new dishes. I have been experimenting with bread recipes and trying my hand at macarons and beignets. These are things I would indulge in while dining out but never had time to perfect at home.
One of my favorite restaurants serves up the best Pho in town. I order it every time we go and I never regret it. I have recreated a chicken version at home, but I’ve been craving a vegetarian version lately, and I think I found the best way to enjoy a meat-free version at home!
What Is Vegetarian Pho?
Pho is a Vietnamese soup that is made with broth, noodles, herbs, and often, some sort of meat (either beef or chicken). There are some variances to the recipe depending on the region from which it comes. It’s a fairly basic and straightforward recipe, however, I have a few tips on how to streamline this flavorful soup.
This version that I am sharing with you today is made with plant-based meatballs from Garden Inspirations™ by Farm Rich in place of chicken or beef.
Garden Inspirations by Farm Rich is a new line of plant-based frozen foods, which are delicious and give me a way to reduce meat consumption in my family’s diet. They’re easy to make (microwavable!) and ready in minutes, which makes them ideal for this easy pho recipe!
How To Make Vegetarian Pho
You are going to love how easy this recipe is! Now is it 100% old-country authentic? No, probably not. But it has the flavors I like and it hardly takes any time to prepare!
I start by placing vegetable broth in a large pot and bringing it up to a boil over medium heat. When the stock has come to a boil, reduce the heat and whisk in sugar, ginger (I used the tube variety that you find in the produce section of your local grocery store), and some garlic.
Bring this mixture to a simmer and add mushrooms.
Traditional Pho recipes most often use rice noodles. You can find rice noodles in the Asian section of most grocery stores.
You could easily use something like a vermicelli noodle which is thin and slender or, in a pinch, you could use angel hair pasta, or even ramen noodles packets (minus the seasoning).
While your noodles are simmering to al dente, prepare your Garden Inspiration Meatless Meatballs according to package directions.
Once the noodles are al dente, divide your Pho between large bowls and add your meatballs and fresh spinach.
You could also add fresh Thai basil, cilantro, thinly sliced jalapenos, fish sauce, and chili sauce to your bowls, as well as lime wedges and bean sprouts.
How To Make Vegetarian Pho In A Slow Cooker
It’s easy to place the broth, the seasoning and mushrooms in a slow cooker, and cook on low for 1-2 hours. When ready, simply pour the broth over the noodles resting in the bowl. The hot broth will cook the rice noodles. Add your Meatless Meatballs, spinach and your favorite pho toppings.
- I LOVE portobellos mushrooms, I think they are meaty and have lots of flavors, but you could easily use shiitake mushrooms for this recipe.
- Fresh spinach is versatile and accessible, and something I always have on hand. You could substitute kale or bok choy in this recipe.
- This recipe will only require the use of half the package of noodles. Resist the urge to add all the noodles, they will expand and absorb the liquid.
- I prepared my Meatless Meatballs in the microwave, but with a little advance planning, they can be prepared in the oven. If you are wondering where to find these Garden Inspirations Meatless Meatballs, you can find them at select Kroger stores (in the Meatless or Meat Alternative section of the freezer aisle) and on Instacart.
“Meatless” Meatballs are an excellent choice for those who don’t eat red meat or want to cut down on it. With 12 grams of plant-based protein per serving, these savory Meatless Meatballs are made with a blend of soy and pea proteins, garlic, onion, and other delicious spices. They pair nicely with pasta dishes, appetizers, or all on their own!
If you are ready to move beyond the meatballs, Garden Inspirations by Farm Rich also offers Plant-Based BBQ Sliders. These new sliders are made with pulled porkless soy shreds in a tangy BBQ sauce on a deliciously soft roll and have 13 grams of plant-based protein per serving! Search for product availability near you!
This vegetarian pho recipe is a quick spring soup that can be made in 20 minutes without compromising any flavor! It is a wonderful meal to throw together at the last minute, especially if you keep a few bags of these Meatless Meatballs on hand!
And while I’m not an expert on this, I’m sure this pho has healing powers just like any other noodle soup recipe! And If you like this soup, then try my Ramen Noodle Soup!
- 8 cups vegetable stock or broth
- 2 teaspoon sugar
- 1 teaspoon jarred ginger
- 2 cloves garlic minced
- ½ lb sliced portobello mushrooms
- 8 oz rice noodles
- ½ package Garden Inspirations by Farm Rich Meatless Meatballs
- 2 cups fresh spinach
- Toppings: basil, cilantro, sliced jalapeno, fish sauce, soy sauce, chili sauce
- Heat a stockpot over medium heat. Add the vegetable stock and bring to a boil.
- Reduce heat and whisk in the sugar, ginger, and garlic. Bring soup to a simmer. Stir in mushrooms.
- Add the rice noodles and cook until noodles are tender.
- Meanwhile, prepare the Meatless Meatballs according to package directions.
- When pasta is al dente, divide soup between bowls. Divide the meatballs and the spinach between each bowl.
- Top the soup with your choice of toppings if desired.
Amount Per Serving Calories 103Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 1378mgCarbohydrates 18gFiber 2gSugar 5gProtein 5g