Vegan Vegetable Lo Mein

Have you ever ordered takeout from a local restaurant so much that you just don’t want to order takeout again? Well, that happened to me. After transitioning to a plant-based diet it became nearly impossible to order from just any restaurant that I would like. Most restaurants don’t offer anything that I would be interested in since the transition. I didn’t mind in the beginning. I would always go to the tofu and broccoli in brown sauce with white rice.  The only problem is I ordered it so much that I literally can’t stand it.

I decided I would much rather try to make this on my own. I knew it couldn’t be too complicated and it wasn’t. It’s great too because you can customize it to whatever you prefer and it may never get old with all the varieties of this dish that’s possible. It takes less than 30 minutes. Great for a weeknight dinner for your entire family.

Start by adding a pot of water to the stove. Add your choice of noodles and cook according to the instructions on the package. Once the pasta is done cooking, drain and rinse then set it aside.

While the pasta is cooking you can chop the veggies. I chose to add red onions, carrots, mushrooms, red bell peppers and broccolini. Start by slicing the red onions, you want to slice it very thin. Then, julienne the carrots and roughly chop the mushrooms, you don’t want those sliced thin. You’re going for chunky mushrooms here. Next, slice the red bell peppers, and chop the ends of the broccolini.

Now you need to cook the veggies separately. Add a tablespoon of sesame oil to a hot skillet on medium heat. Then, toss in the red onions and cook about 6 minutes you want them to be translucent and browned at the same time. Remove from the pan and set aside.

Then, add the mushrooms to the skillet and pour in some spring water to hydrate them so they won’t stick to the pan. Only cook the mushrooms about 3 minutes. You want them to have a soft crunch. Remove those from the skillet and set aside. Repeat for the carrots, red bell peppers and the broccolini. You could add the three of them to the skillet with some more water. Cook until softened, then remove from the skillet.

Now, make the sauce. In a small bowl add the liquid aminos, sesame oil and cane sugar. Mix the ingredients well and set aside.

To the same skillet add the cooked noodles, all the cooked vegetables {red onions, carrots, mushrooms, red bell peppers and broccolini} and the sauce. Toss all the ingredients together and then divide into serving bowls. Garnish with chopped Scallions. Enjoy!

Print Recipe

Vegan Vegetable Lo Mein

If you’re tired of the same Chinese takeout try your hand at this homemade vegetable Lo Mein instead with less ingredients and a simple sauce that takes less than 30 minutes to complete.

Course

Main Dish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 16 ounces Soba Noodles {Spaghetti or Rice Noodles would work too}
• 1 tablespoon Sesame Oil
• ¼ Red Onion finely sliced
• 8 ounces Mushrooms roughly chopped
• ½ cup Carrots julienned
• ½ Red Bell Pepper sliced thin
• 1 handful Broccolini ends chopped
• 3 Green Onions chopped

For the Sauce:

• 1/4 cup Liquid Aminos
• 2 teaspoons Sesame Oil
• 2 teaspoons Organic Cane Sugar

Course Main Dish Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 16 ounces Soba Noodles {Spaghetti or Rice Noodles would work too} 1 tablespoon Sesame Oil ¼ Red Onion finely sliced 8 ounces Mushrooms roughly chopped ½ cup Carrots julienned ½ Red Bell Pepper sliced thin 1 handful Broccolini ends chopped 3 Green Onions chopped For the Sauce: 1/4 cup Liquid Aminos 2 teaspoons Sesame Oil 2 teaspoons Organic Cane Sugar

Instructions

1. Start by adding a pot of water to the stove. Add your choice of noodles and cook according to the instructions on the package. Once the pasta is done cooking, drain and rinse then set it aside.
2. While the pasta is cooking you can chop the veggies. I chose to add red onions, carrots, mushrooms, red bell peppers and broccolini. Start by slicing the red onions, you want to slice it very thin. Then, julienne the carrots and roughly chop the mushrooms, you don’t want those sliced thin. You’re going for chunky mushrooms here. Next, slice the red bell peppers, and chop the ends of the broccolini.
3. Now you need to cook the veggies separately. Add a tablespoon of sesame oil to a hot skillet on medium heat. Then, toss in the red onions and cook about 6 minutes you want them to be translucent and browned at the same time. Remove from the pan and set aside.
4. Then, add the mushrooms to the skillet and pour in some spring water to hydrate them so they won’t stick to the pan. Only cook the mushrooms about 3 minutes. You want them to have a soft crunch. Remove those from the skillet and set aside. Repeat for the carrots, red bell peppers and the broccolini. You could add the three of them to the skillet with some more water. Cook until softened, then remove from the skillet.
5. Now, make the sauce. In a small bowl add the liquid aminos, sesame oil and cane sugar. Mix the ingredients well and set aside.
6. To the same skillet add the cooked noodles, all the cooked vegetables {red onions, carrots, mushrooms, red bell peppers and broccolini} and the sauce. Toss all the ingredients together and then divide into serving bowls. Garnish with chopped Scallions. Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!