*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan pho with seitan and an incredibly powerful mix of spices - including star anise, whole cardamom, and fresh ginger - to bring out an authentic Vietnamese flavor, even without the meat. If you don't have a crock pot or slow cooker, heat the soup on low heat for at least one hour.

Reprinted with permission from The Big Book of Vegan Recipes

Ingredients

1 tablespoon coriander seeds

1 tablespoon whole cloves

6 star anise

1 cinnamon stick

1 tablespoon fennel seed

1 tablespoon whole cardamom

4 knobs fresh ginger, sliced

1 onion, sliced

1 quart (four cups) vegetable broth

1 teaspoon soy sauce

8 ounces Vietnamese rice noodles

1 cup shredded seitan

½ cup chopped cilantro

½ cup chopped Thai basil

2 cups mung bean sprouts

¼ cup sliced scallions

Steps to Make It

In a dry nonstick skillet, quickly heat the spices, ginger, and onion until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized. Place them in a cheesecloth packet and tie it securely.

In a 4-quart slow cooker, place the cheesecloth packet. Add the broth, soy sauce, noodles, and seitan. Cover, and cook on low for 4 hours.

Remove the cheesecloth packet after cooking. Serve each bowl topped with cilantro, basil, sprouts, and scallions.