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Vegan Spaghetti Squash Pho (Vietnamese Noodle Soup)
YUP, ITS VEGAN24Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 white onion (or yellow, peeled and quartered)
- 1 shallot (peeled and halved)
- 1 clove garlic (halved)
- 6 inches ginger root (unpeeled, cut into thick slices)
- 1 cinnamon stick
- 1 Tbsp. coriander seeds (whole)
- 1 Tbsp. fennel seeds (whole)
- 5 whole star anise
- 1 whole cardamom pod (optional)
- water (as needed)
- 2 Tbsp. soy sauce (or tamari, aminos, etc., plus more to taste)
- 1 Tbsp. coconut sugar (or brown sugar)
- 1 spaghetti squash (cooked)
- broth (Vegan pho)
- limes
- fresh cilantro (chopped)
- fresh Thai basil leaves (chopped)
- green onions (or scallions, thinly sliced)
- hot pepper (very thinly sliced)
- carrots (thinly sliced, quick-pickle the carrots in seasoned rice vinegar, optional)
- mung bean sprouts
- mushrooms (optional)
- seitan
- tofu (optional)
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