My choice would definitely be Pho! I am so addicted to Pho it's not even funny. That is seriously the only dish I would love to eat every day. There is luckily a vegetarian/vegan restaurant that has vegan Pho and that is the only thing I order there even though they have a bunch of other wonderful dishes, if you are in the Los Angeles area please go to One World Vegetarian in Covina, they are so good and need more business!
I need to try making it myself. For those not familiar with Pho, it is a delicious Vietnamese noodle soup where traditionally you are served a hot flavourful broth and then have the stuff that goes into the soup served on the side for you to drop in yourself. It usually comes with basil leaves, chopped peppers, rice noodles, bean sprouts, and thinly sliced raw meat that cooks in the broth. The vegan version has seitan instead of meat so it is already in the soup when you serve it, but you can still add the vegetables and noodles after t is served. It is seriously the best food ever and you can add whatever vegetables or "meat" you want. The one they serve at One World has tofu and veggie pork as well as seitan,
(taken from http://www.vrg.org/journal/vj2000mar/2000marvietnam.htm#Recipes )
8 cups Vietnamese style broth (see recipe that follows)
1 pound rice noodles
One 8-ounce package seitan, drained
1/4 cup bean sprouts
1/2 cup shredded cabbage (such as Napa cabbage)
1/2 cup tender greens, torn into bite-sized piecescup basil leaves
1/2 cup cilantro, coarsely chopped
3 scallions, thinly sliced (both green and white parts)
3 Tablespoons chopped, roasted, unsalted peanuts (optional)
1 lime, cut into wedges
3 fresh red or green chili peppers, seeded and cut into fine rounds
Salt and freshly ground pepper to taste
Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated.
Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.
Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture.
Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.
Total calories per serving: 166
Fat: 1 gram
Carbohydrates: 32 grams
Protein: 8 grams
Sodium: 726 milligrams
Fiber: 1 gram
Vegetarian Vietnamese-Style Broth
(Makes 8 cups)
8 cups clear vegetable stock
3 Tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
One 1-inch piece of ginger
Two 3-inch cinnamon sticks
2 pods of star anise
2 large bay leaves
Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.
Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup.
Total calories per 1 cup serving: 25
Fat: <1 gram
Carbohydrates: 4 grams
Protein: 1 gram
Sodium: 386 milligrams
Fiber: <1 gram