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15 Minute Vegan Veggie Lo Mein Recipe

15 Minute Vegan Veggie Lo Mein Recipe
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★★★★★

5.2 from 27 reviews

This 15 Minute Vegan Veggie Lo Mein is a quick, healthy, and flavorful dish loaded with fresh vegetables, savory soy sauce, and perfectly cooked noodles. Made entirely plant-based, it’s a perfect weeknight meal that combines tender veggies and chewy noodles in a deliciously balanced sauce with a hint of sweetness and tang.

Ingredients

Scale

Noodles

  • 14–16 ounces vegan lo mein noodles or long noodles

Aromatics

  • 4–6 cloves garlic, minced or grated
  • 1 inch peeled ginger, grated
  • ¼ – ½ teaspoon ground ginger

Vegetables

  • 1 cup sliced red bell pepper
  • 1 cup matchstick cut carrots
  • 1 cup snow peas, trimmed
  • 12 ounces sliced mushrooms
  • 1 cup sliced green onions (cut in 1-inch pieces)
  • 1 cup leafy greens (choy sum, bok choy, spinach, kale, chard, etc.)

Sauce

  • 6 tablespoons reduced sodium soy sauce or gluten-free tamari if gluten-free
  • 1 tablespoon dark soy sauce, optional
  • 1 tablespoon toasted sesame oil, optional
  • 2 tablespoons coconut sugar (or substitute your favorite sweetener)
  • 1 tablespoon rice vinegar (or substitute apple cider vinegar)
  • 1 ½ teaspoons tahini, optional

Instructions

  1. Cook noodles: Bring a large pot of water to a boil and cook the noodles according to the package directions. Once done, drain and rinse with warm water if the vegetables are not ready yet, then leave them in the strainer to keep warm.
  2. Cook aromatics: While the water boils, heat a large nonstick skillet over medium-high heat. Add a splash of avocado oil or another neutral high heat oil (or water/broth if oil-free). Cook the minced garlic and grated ginger for about 1 minute, stirring constantly to avoid burning.
  3. Sauté bell peppers and carrots: Add the sliced red bell peppers and matchstick carrots to the skillet. Stir and let them sauté for 1-2 minutes until they begin to soften.
  4. Add snow peas and mushrooms: Add the trimmed snow peas and sliced mushrooms to the skillet. If using tougher leafy greens like kale or chard, add them now. Stir and cook for 3-5 minutes until mushrooms lightly brown.
  5. Add green onions and leafy greens: Once mushrooms are lightly browned, add the sliced green onions and other leafy greens. Stir and cook until the greens just wilt, about 1-2 minutes.
  6. Make the sauce: In a small bowl or measuring cup, whisk together reduced sodium soy sauce or tamari, optional dark soy sauce, toasted sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger until smooth.
  7. Combine veggies and sauce: Pour half of the sauce over the cooked vegetables and stir to coat evenly.
  8. Add noodles: Add the cooked noodles to the skillet with the veggies. Toss gently with tongs or fold with a spatula to combine well and coat the noodles with the remaining sauce.
  9. Serve: Serve the vegan veggie lo mein immediately, garnished with toasted sesame seeds and/or red pepper flakes for extra flavor and texture.
  10. Store leftovers: Store any leftover lo mein in an airtight container in the refrigerator for up to 4 days. Note that gluten-free noodles may soften more quickly, so consume within that timeframe for best texture.

Notes

  • Note 1: Use vegan-friendly noodles to keep this dish plant-based.
  • Note 2: Dark soy sauce adds depth and color but is optional.
  • Note 3: Toasted sesame oil is optional but enhances flavor and aroma.
  • Note 4: Tahini adds creaminess and richness but can be omitted if unavailable.
  • Gluten-free tamari can be used for a gluten-free version.
  • You can substitute coconut sugar with maple syrup or agave nectar for sweetness.
  • Adding red pepper flakes or toasted sesame seeds when serving brings extra flavor and texture.

Nutrition

Keywords: Vegan Lo Mein, Veggie Lo Mein, Quick Vegan Dinner, Plant-Based Noodles, Asian Vegan Recipe, Easy Lo Mein

Find it online: https://cheframiflavor.com/15-minute-vegan-veggie-lo-mein-recipe/