Delicious Vegan Pho Chay Recipe with Tofu and Mushrooms: Veggie Anh’s Creation

Vegan Pho Chay with Tofu and Mushrooms (Veggie Anh's Recipe)


Are you craving a flavorful and hearty meal that also happens to be vegan? Look no further than Veggie Anh’s creation: Delicious Vegan Pho Chay Recipe with Tofu and Mushrooms. This Vietnamese-inspired dish is packed with aromatic herbs, bursting with umami flavors, and will leave you feeling satisfied yet light. With the perfect blend of tofu, mushrooms, and traditional pho spices, this recipe is sure to become a favorite in your kitchen.


To create this delectable dish, you will need the following ingredients:

  • 8 cups of vegetable broth
  • 2 tablespoons of soy sauce
  • 1 tablespoon of maple syrup
  • 1 cinnamon stick
  • 3 star anise
  • 3 cloves
  • 1-inch piece of ginger, sliced
  • 5 garlic cloves, minced
  • 1 medium-sized onion, thinly sliced
  • 8 ounces of rice noodles
  • 8 ounces of tofu, sliced into small cubes
  • 8 ounces of mushrooms, sliced
  • 1 cup of bean sprouts
  • Fresh herbs like cilantro and Thai basil, for garnish
  • Lime wedges and hoisin sauce, for serving


  1. In a large pot, combine the vegetable broth, soy sauce, maple syrup, cinnamon stick, star anise, cloves, ginger, garlic, and onion. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld together.

  2. Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.

  3. In a separate pan, sauté the tofu and mushrooms until lightly browned and crispy. Set aside.

  4. Once the broth is ready, strain it to remove any solids and return it to the pot. Bring the broth back to a simmer.

  5. To assemble the pho bowls, divide the rice noodles, tofu, mushrooms, and bean sprouts among serving bowls. Ladle the hot broth over the ingredients.

  6. Garnish the pho bowls with fresh herbs like cilantro and Thai basil. Serve with lime wedges and hoisin sauce on the side for added flavor.

  7. Enjoy your healthy and flavorful Vegan Pho Chay!


Delicious Vegan Pho Chay Recipe with Tofu and Mushrooms is a fantastic option for those following a plant-based diet or simply looking to incorporate more plant-based meals into their repertoire. This recipe brings together the bold flavors of traditional pho, while highlighting the natural goodness of tofu and mushrooms. Easy to make and packed with nutrients, this dish will satisfy even the most discerning taste buds.

Now, let’s answer some frequently asked questions about this tasty creation!

FAQs (Frequently Asked Questions)

  1. Can I use different types of mushrooms in this recipe?
    Yes, you can experiment with various mushrooms like shiitake, oyster, or cremini to add different flavors and textures to your pho.

  2. Can I make this recipe gluten-free?
    Absolutely! Simply replace the soy sauce with tamari or coconut aminos to ensure the recipe is gluten-free.

  3. Can I use other proteins instead of tofu?
    Certainly! You can substitute the tofu with seitan, tempeh, or even mock meat if you prefer a different protein source.

  4. Can I make a larger batch of the broth and freeze it for later use?
    Yes, you can double or triple the broth recipe and freeze it in individual portions for quick and convenient meals in the future.

  5. Can I omit any ingredients if I don’t have them on hand?
    While some ingredients contribute to the authentic flavor of pho, feel free to omit or replace them based on your personal tastes and dietary restrictions. Just keep in mind that it may alter the overall flavor profile of the dish.