Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Vegan Pho

* Exported from MasterCook *

                    Slow Cooker Vegan Pho - Vietnamese

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : LowFat (Less than 20%)          Vegan

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3              whole star anise
3              whole cloves
2             slices fresh ginger root -- nickel-size coins
2          teaspoons vegetable oil -- (optional)
1              small yellow onion -- minced
3                     garlic cloves -- minced
6               cups vegetable broth
3        Tablespoons soy sauce
3        Tablespoons hoisin sauce
2        Tablespoons barley miso paste -- dissolved in 1/4 cup hot water
6             ounces seitan -- cut into strips, or substitute strips of sauteed extra-firm tofu
6             ounces dried rice noodles -- to 8 ounces
1 1/2    Tablespoons fresh lime juice
1                cup fresh cilantro leaves -- for garnish
     1/2           cup fresh bean sprouts -- for garnish
2                     scallions -- thinly sliced
1              small green chile -- seeded and thinly sliced, for garnish
                        lime wedges -- for servings

Place the star anise, cloves, and ginger in the center of a small piece of
cheesecloth. Gather the ends of the cheesecloth to enclose the spices and
tie it closed with a piece of kitchen twine. Set aside.

For the best flavor, heat the oil in a medium-size skillet over
medium-high heat. Add the onion and saute until softened, about 5 minutes.
Add the garlic and cook for 1 minute longer. Alternatively, omit the oil
and saute these ingredients in a few tablespoons of water or combine them
in a microwave-safe bowl with a little water, cover, and microwave for 2
minutes.

Transfer the onion mixture to the slow cooker. Add the spice bag, broth,
soy sauce, hoisin sauce, and miso mixture. Cover and cook on Low for 5 1/2
hours.

Stir in the seitan and rice noodles. Cover and cook until the noodles are
tender, about 30 minutes.

Add the lime juice and taste and adjust the seasonings, if needed. Ladle
the soup into the bowls and garnish with the cilantro, bean sprouts,
scallions, and chile. Serve with lime wedges.

Serves 4

AuthorNote: Pho is an additively delicious Vietnamese noodle soup. Trouble
is, traditional pho is usually made with beef broth. When made is a slow
cooker, however, this vegan version has the same great flavors of classic
pho, without being heavy or greasy. The result is a light and flavorful
soup filled with chewy noodles and seitan, bold seasonings, and a
combination of raw and cooked vegetables. For a gluten-free version, omit
the seitan and substitute strips of sauteed extra-firm tofu.

Cuisine:
"Asian"
Source:
"Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
"May 2013"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 578 Calories; 11g Fat (17.5%
calories from fat); 23g Protein; 98g Carbohydrate; 10g Dietary Fiber; 4mg
Cholesterol; 3933mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Cooker Size: 4 to 6 quart
        Time: Low for 6 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26633 0 0 96 0 0 0