Vegetarian Pho Crock Pot Recipes

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Steps:

• In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours.
• Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside.
• Strain broth/stock and return broth to crock pot.
• In a small cup combine miso paste with water.
• In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft.
• To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.

Steps:

• Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.
• Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.