I Can’t Eat Meat Anymore... Here’s Why

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock enhances flavor without additives.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake add depth of flavor.

Prepare rice noodles according to package instructions until tender.

Heat vegetable broth in a large pot over medium heat until simmering.

Add sliced onion, ginger, star anise, cinnamon, and cloves to the broth.

Simmer for 15-20 minutes to infuse flavors.

Strain the broth to remove solids and return to pot.

Add cubed tofu and sliced mushrooms to the broth.

Simmer for an additional 5-7 minutes until mushrooms are tender.

Season the broth with soy sauce and adjust to taste.

Divide cooked rice noodles among serving bowls.

Ladle hot broth over the noodles and tofu.

Top with bean sprouts, basil, cilantro, and chili peppers.

Serve with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens