This is a pretty loose interpretation of a sloppy Joes and of pho, a Vietnamese noodle dish! But the end result is a savory soup that warms your insides. This flavorful dish features a homemade, umami-rich broth, rice noodles, textured vegetable protein, and crisp bell peppers. Fusion food at its finest!

Sloppy Joe Pho [Vegan, Gluten-Free]






For the Pho Broth:

  • 6 cups low-sodium vegetable broth
  • 1/3 cup soy sauce or tamari, to make it gluten-free
  • 1/4 cup diced white or yellow onion
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 whole cinnamon stick
  • 1/4 teaspoon aniseed

For the Sloppy Joe Pho:

  • 1 recipe pho broth, divided
  • 1 10-ounce package rice vermicelli noodles, prepared
  • 2 tablespoons olive oil
  • 1 medium bell pepper (any color), diced
  • 1 cup diced white or yellow onion
  • 1 teaspoon minced garlic
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 3/4 cup textured vegetable protein (TVP), small granules (or finely chopped seitan — not gluten-free)
  • 1/4 cup chopped green onion, for garnish
  • 1/4 cup chopped cilantro, for garnish
  • 1 fresh jalapeño, sliced, for garnish (optional)
  • Sriracha sauce (optional)


To Make the Broth:

  1. Add all ingredients to a pot, stir and bring to a boil.
  2. Reduce to a simmer, and simmer for 30 minutes.
  3. Strain out solids and keep hot over low heat until ready to serve.

To Make the Sloppy Joe Pho:

  1. In a pan, heat oil over medium heat.
  2. Add bell pepper, onion, and garlic. Sauté until fragrant and onions are translucent, about 5 minutes.
  3. Stir in ketchup, paprika, and black pepper.
  4. Add in one cup of the prepared broth.
  5. Stir in TVP. Remove from heat, cover and let stand 10 minutes.
  6. Assemble soup.
  7. Divide noodles evenly between four large soup bowls.
  8. Top with a generous helping of the sloppy joe mixture
  9. Add in broth.
  10. Sprinkle the top with green onion, cilantro, and jalapeño slices, if using.
  11. Squirt in a smidge of Sriracha, if desired.


Photo by Wade Hammond.