Slow-cooker pho from Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free One-Dish Dinners (page 69) by Robin Robertson

  • scallions
  • soy sauce
  • bean sprouts
  • canned green chiles
  • cilantro
  • whole cloves
  • fresh ginger
  • hoisin sauce
  • limes
  • rice noodles
  • whole star anise
  • vegetable broth
  • yellow onions
  • barley miso paste
  • prepared seitan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe suggests using this book's recipe for Seitan in the slow cooker. Can substitute extra-firm tofu for seitan for a gluten-free variation.

  • Hannaha100 on June 30, 2020

    Made for a fast day dinner. Onions and tofu cooked the night before. No hoisin sauce so subbed 2 tbsp soy sauce 1 tbsp rice vinegar and about 1/2 tsp dark brown sugar. It's a fairly plain noodle soup but with interesting spicing of broth. We liked this but kiddos neutral. Forgot the optional garnishes which would probably have elevated it along with some green veg. We had quite a bit left over.

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