Vegan Instant Pot Pho // EASY OIL FREE VEGAN RECIPE

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented protein source with added nutrients.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and has a similar taste.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and cost-effective.

Broil onion and ginger in the oven until slightly charred.

Toast spices in the Instant Pot on sauté setting for 2-3 minutes until fragrant.

Add boiled onion, ginger, mushrooms, carrot, celery, and water or vegetable stock to the pot.

Close the lid and set to soup setting, cooking under pressure for 30 minutes.

Drain and cut up tofu, then bake in the oven at 400°F for 20-30 minutes.

Sauté mushrooms and carrots in the Instant Pot after broth is done.

Add bok choy and cook until tender, then add broth.

Divide rice noodles into bowls and ladle soup broth and veggies on top.

Add baked tofu and serve immediately with garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens