This refreshing vegan pho is made with lemongrass and ginger. I have mushrooms listed as an ingredient, but if you are a mushroom hater like me, feel free to skip them. I always do, but I usually add them to my hubby’s bowl. Don't skip the lemon grass though! Lemon grass adds an amazing flavor to this plant-based pho and is a great source of manganese.

PREP TIME: 10m  |  COOK TIME: 25m  |  TOTAL: 35m  |  YIELD: 8 - 10 SERVINGS

VEGAN Lemongrass PHO that is super delicious and packs just the right amount of flavor and spice. 


Once you've tried this tasty vegan soup make sure to try this plant-based Classic Minestrone!

Only Eats


  • 8 cups water + vegetable bouillon
  • 1 yellow onion, sliced 
  • 3 cloves garlic, peeled & sliced 
  • 1 tablespoon olive oil
  • 3+ mushrooms, sliced (depends how much you like mushrooms)
  • 3 stalks green onion, diced 
  • 1/3 jalapeno, sliced
  • 1/2 inch ginger, peeled & sliced 
  • 1/3 stalk lemon grass, sliced
  • 3/4 teaspoon Himalayan salt
  • Juice from 1/2 lime
  • Thick rice noodles (Make it as noodle-y as you like!)


  1. Heat oil and yellow onion slices and cook until slices are semi-translucent.
  2. Add water and bouillon and bring to a boil.
  3. Turn down to a simmer and add garlic, ginger, lemon grass, salt, lime juice, jalapeño and mushrooms.
  4. Let simmer for 10 minutes.
  5. Add green onions and rice noodles and turn off heat.
  6. Serve once noodles are soft. 

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