Veggie Noodle Coconut Pho (Vegan + Paleo)

A little while ago, I created a poll on my Insta stories to see whether you guys prefer vegan or paleo recipes. This was possibly the most polarizing question I've ever asked and hundreds of votes later, I had zero clarity.

Seriously, it was split down the middle. 

At first, I won't lie, that stressed me out. But lately, with all the shit going down in my life (sign up for my newsletter if you want personal updates because I feel weird sharing actual life stuff on socials), I'm trying to find the upside in all situations. PMA as Jeremy would say ("PMS" as I usually shout back). 

So instead of getting stressed out that half of you guys want vegan and the other half of you want paleo, I'm choosing to be REALLY excited at the opportunity to help you all eat more veggies. Let's face it, whether you're vegan, paleo, keto, low fat, low carb, raw foods, or anything in between (and I hope you fall somewhere in between because #balance) we can all agree that veggies are key.

So I'll be sharing more recipes like this one: veggie-based, with endless customizations for wherever you fall on the diverse spectrum that is healthy eating.

Need more carbs? Add some rice noodles.
Love plant protein? Get some tofu up in there.
Wanna keep it paleo? Top with shredded chicken.
Living that keto life? Add some steak and maybe a poached egg.
Need some extra gut love? Make it with bone broth!

There are as many ways to shake it up as there are dietary theories - and they all sound with a foundation of rainbow-coloured veggies.

PS. I love Ripe Nutrition broth in this recipe! Either the vegan mushroom, or the liquid gold collagen. If you live in Toronto you should give them a try. Not sponsored... just obsessed. ;)

print recipe
Veggie Noodle Coconut Pho (Vegan + Paleo)
It's called veggie noodle pho, because the veggies ARE the noodles. This creamy coconut soup uses rainbow coloured plants instead of regular noodles! Easy to customize, and perfect for just about anyone, from vegan to paleo.
  • 2 medium zucchini, spiralized
  • 2 large carrot, peeled into strips with a veggie peeler
  • 1 cup enoki mushrooms, ends cut off
  • 2 tablespoons ginger, minced
  • 4 cups broth (veggie or bone broth)
  • 1/2 cup canned coconut milk
  • 1 tablespoon sesame oil
  • 1/4 cup cilantro, chopped (optional)
  • 1/4 cup green onion, sliced
  • 2 tablespoons sesame seeds
Add the spiralized zucchini, carrot noodles, enoki mushrooms and ginger to a medium-sized saucepan. Pour the broth over top and bring to a simmer over medium heat until veggies have softened (about 5 minutes). Add the coconut milk and sesame oil, remove from heat.Use tongs to divide the veggie noodles between bowls. Pour the broth over top and garnish with cilantro, green onion, and sesame seeds.
Prep time: Cook time: Total time: Yield: 2 bowls