For the ninth straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2015."

This recipe by was submitted by Kat Medina Nino as an entry to the Dine In & Win Big Contest brought to you by our partners at Steinhafels.

Vote for your favorite recipe Oct. 29-Nov. 5, 2015.  The winner will receive a special grand prize package including a $3,000 gift card good towards any purchase of dining room furniture, as well as a meal for four – cooked in your home – by "MasterChef" contestant Katrina Kozar. All food for the dinner will be provided by Sendik's Food Market, your trusted, local grocer

Homemade Vegan Pho

Sauté in pressure cooker (with the cover off):
2 T extra virgin olive oil
2 T sesame oil
8 garlic cloves, halved
1 medium white onion, sliced
2 shallots, halved
8 ounces mushrooms, sliced

Add to pressure cooker:
8 cups Better Than Bouillon beefless broth (3 T bouillon to 8 cups water)
1 T grated ginger
1 tsp Chinese 5 spice powder
1.5 T hoisin sauce
3 T soy sauce

Add spice basket (or bag) filled with:
2 cinnamon sticks
4 star anise

Secure cover on pressure cooker and cook for 15 minutes.

When done, remove cover and add:
16 oz fresh or freshly cooked rice stick noodles
Stir and ladle pho into large bowls

Garnish with
6  green onions, sliced
4 sprigs Thai Basil, torn
4 sprigs mint leaves, torn
4 sprigs cilantro leaves, torn
1 jalapeno, sliced
Sriracha

Makes 4 generous servings