Vegan and Vegetarian Recipes

Vegetarian Pho

Inspired by the classic Vietnamese noodle soup, our Vegetarian Pho has all the aromas and spices of the original and Quorn Meatless Pieces for a meat-free twist. Fill your vegetarian pho bowl with plenty of rice noodles, and don't forget to top it off with your favorite combination of fresh herbs, bean sprouts, and chili sauce! Inspired by the classic Vietnamese noodle soup, our Vegetarian Pho has all the aromas and spices of the original and Quorn Meatless Pieces for a meat-free twist.

Serves 4

90 mins

A Little Effort

349 cals
(Per serving)

11 g of fat

Made with Quorn Meatless Diced ChiQin Pieces

Soy-free
Excellent source of protein
Non-gmo

Ingredients

  • 1 12oz pack of Quorn Meatless Pieces
  • 1 tbsp extra virgin olive oil
  • 1 whole head of garlic, sliced
  • Large thumb of ginger, sliced
  • 1 white onion, sliced
  • 1 red chili, sliced
  • 50oz vegetable stock
  • 2 tbsp soy sauce
  • 1/8 cup dehydrated shiitake mushrooms (important they are not the fresh ones)
  • 1 tbsp miso paste
  • 1 tbsp sesame oil
  • Two bulbs Pak choi
  • Handful chopped spring onion
  • 8oz of your favorite noodle (ramen, udon, soba and rice noodles all work great)

Method

  1. In a large pan, heat oil and fry garlic, ginger, chili and onion for around 8 minutes until browned
  2. Splash a cup of the stock to deglaze the pan, then pour in the remaining stock along with soy sauce and the dehydrated mushrooms
  3. Bring to a boil then reduce to a low simmer, leave for a minimum of one hour
  4. Strain broth into a large saucepan, along with miso paste, and set mushrooms aside
  5. Add pak choi and Quorn Meatless Pieces to broth and simmer for 5 minutes followed by noodles until cooked
  6. Split noodles between four bowls, top with the pak choi, Quorn Meatless Pieces, and mushrooms and fill with the remaining broth

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