Veggie Pho Recipe

Veggie Pho

• 1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
• 1 cup (120 mL) Green Giant* Valley Selection* Japanese Mix
• 2 tsp. (5 mL) coconut oil
• 2 whole star anise
• ½ tsp. (2.5 mL) whole cloves
• 1 small cinnamon stick
• 2 lime leaves
• 1 tbsp. (15 mL) ginger, ¼ inch slices
• 1 cup (120 mL) white onion, ¼ inch slices
• 4 cups (960 ml) low-sodium vegetable broth
• 2 tbsp. (30 mL) Low Sodium Soy Sauce
• 1 tbsp. (15 mL) Rice Vinegar
• 1 tbsp. (15 mL) Maple Syrup
• ¾ cup (180 ml) dried shiitake mushrooms
• 1 cup (120 mL) fresh shiitake mushrooms, ¼ inch slices Bean sprouts for garnish
• 1 tbsp. (15 mL) green onion, sliced
• 1 tbsp. (15 mL) long red chili, sliced
• Basil, cilantro and lime wedges to garnish

 

Variations:

 

• 1 Lb. cooked Beef tenderloin, thinly sliced
• 1 Block Smoked Tofu, sliced and grilled
• 1 Lb. cooked Black Tiger Shrimp