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Vermicelli Vegan Recipe

Veganized BQQ pulled pork vermicelli. Served with rice stick pho noodles, jackfruit, pickled carrot & daikon, cabbage, cucumber, and a drizzle of coco aminos & sesame oil. Garnish with your favorite herbs, I chose cilantro, mint, and green onion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch
Cuisine vietnamese
Servings 6 bowl
Calories 348 kcal

Equipment

  • large pot
  • large pan
  • measuring spoons and cups
  • mason jar 1 pint
  • knife
  • cutting board
  • colander
  • spatula

Ingredients
  

Noodles

  • 8 oz. rice stick vermicelli noodles size small

Pickled Carrot & Daikon

  • 1 small daikon
  • 1 carrot
  • 5 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp salt
  • 1 cup hot water

BBQ Jackfruit

  • 28 oz jackfruit 2 cans
  • 1/4 cup veggie broth
  • 1/2 cup coconut aminos
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pepper
  • 1 tsp liquid smoke
  • 1 tbsp sesame oil

To Garnish

  • 1 Cucumber
  • Green onion optional
  • Cilantro optional
  • Mint optional
  • Sesame oil optional

Instructions
 

  • Pickled carrot & daikon: Wash & peel the carrot and daikon. In a 1 pint mason jar or bigger depending on the size of the carrot and daikon you chose, add the julienne (chopped) carrot & daikon, wet ingredients and salt in to the jar and mix. Put in fridge to sit for a few hours, over night, or best 3 days. I only waited for a few hours which was fine but the next few days it got better and better.
  • In a large pot on medium to high heat, add 3/4th of the pot with water and add the 8 oz. of noodles into the pot. Cooks for about 8 or so minutes. But check on it and I try out the noodles if they are ready.
  • Rinse the jackfruit with a colander, pat dry with a clean reusable towel. On medium heat, throw the jackfruit in a large pan and add the 8 ingredients under BBQ jackfruit to the jackfruit. Mix thoroughly, and cook for about 20-30 minutes with the lid off. Mix it every 3 minutes to check if it is burning. You want to cook it until it looks dry and not slimy. Check on the noodles.
  • You can do this while the jackfruit is cooking, cut the cucumber & any other veggies you would like to add. I used coco aminos as sauce, but you can make a sauce that consists of 2 tbsp. coco aminos, 1 tsp sesame oil, & 1/2 tsp of rice vinegar per bowl. In a bowl add the noodles, BBQ jackfruit, cucumber, pickled carrot & daikon, & garnish with cilantro, green onion, or mint then top it off with the sauce! Enjoy!

Notes

  1. Add any other protein you would like.

Nutrition

Calories: 348kcalCarbohydrates: 76gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1748mgPotassium: 858mgFiber: 4gSugar: 32gVitamin A: 1901IUVitamin C: 33mgCalcium: 75mgIron: 1mg
Keyword gluten free, nut free, soy free, vermicelli noodles, vermicelli vegan recipe
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