Pho For Fall: Vegan Black Bean Noodle Bowl

by | Updated: June 12th, 2017

While thick blankets and cozy sweats are one way to stay warm this fall, there’s nothing like a hot bowl of soup to warm you from the inside out. This homemade soup, inspired by the traditional Vietnamese dish referred to as “pho,” is the perfect combination of fresh, crisp veggies, tasty broth and slurpable noodles to keep your mind off the cold! And since canned soup is often laden with unnecessary sodium and preservatives, this recipe suggests better-for-you swaps for an improved bowl.

Vegan Pho Black-Bean Noodle Bowl with Veggies |

Serves 4


1 8-oz. pkg. Explore Asian Organic Black Bean Spaghetti Pasta
3-1/2 cups organic vegetable broth
1 cup carrots, shaved into thin ribbons
1 red bell pepper, thinly sliced
1 small cucumber, halved lengthwise and thinly sliced
2 cloves garlic, minced
2-1/2 Tbsp. Coconut Secret coconut aminos
1 tsp. Vitacost powdered ginger
1 tsp. chili powder

Toppings to taste

Vitacost raw, organic cashews, crushed
Sesame seeds
Fresh mixed herbs (such as basil, mint and cilantro), chopped


  1. In large pot, bring broth to boil. Add noodles and cook according to package directions.
  2. In saucepan over medium heat, coat with oil and add ginger and garlic. Cook 1 minute, stirring constantly. Add stock and soy sauce; bring to boil. Simmer 10 minutes.
  3. In bowl, mix carrots, bell pepper and cucumber.
  4. To serve, distribute noodles evenly among four serving bowls. Top each serving with 1/4 vegetable mixture. Pour about 3/4 cup stock mixture into each bowl. Sprinkle evenly with sesame seeds, cashews and herbs.