20-Minute Veggie Lo Mein Bowl

This quick and easy 20 minute Veggie Lo Mein Bowl is perfect when you need a healthy vegetarian or vegan dinner idea!

20 Minute Vegan Lo Mein Bowl

This easy veggie lo mein is so colorful, full of carrots, broccoli, snow peas, peppers and mushrooms. It’s a healthy stir-fry the whole family will love. If you want to add some protein, air fry some tofu, shrimp or chicken to add to the dish. Some of my other favorite stir fry recipes include these Chicken Zoodle Lo Mein, Soba Noodle Veggie Stir Fry, and Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken.

I’m sharing this recipe from Brittany Mullins’ latest cookbook, Mostly Veggies: Easy Make-Ahead Meals for Healthy Living. Her book includes everything from chia puddings and protein smoothies to butternut squash enchiladas and Cobb salads, as well as four weekly meal plans. I polled many of you on my Instagram and this vegan Lo mein recipe from her book was the most asked. Here’s what she says about it in her book:

“Growing up, my favorite order at my local Chinese joint was always lo mein, but I hadn’t had it in years… until I started working on this recipe. Lo mein is a Chinese noodle dish that’s quickly combined with vegetables, egg whites and a sesame oil-based sauce. The noodles are fully cooked and placed in a wok or skillet with sautéed vegetables and sauce. Egg noodles are traditionally used, but we use whole wheat spaghetti noodles for a little nutritional boost. However, the star of the show here is the abundance of vegetables. They bring an array of color, nutrition, and crunch to this dish. My favorite is the broccoli because the florets soak up a good amount of sauce and become so flavorful.”

Is Veggie Lo Mein healthy?

This veggie lo mein recipe is way healthier than takeout. A bowl is only 335 calories with 16 grams of protein and 12 grams of fiber. Plus, it’s a fantastic source of vitamins and minerals from all those veggies.

What is Vegetable Lo Mein made of?

• Noodles: You can really use any pasta, but whole wheat spaghetti adds extra fiber.
• Mushrooms: Remove the stems from the shiitake mushrooms and cut into thin slices.
• Paprika: Any color of pepper will work if you don’t have red.
• carrots: Grate carrots until you have one cup.
• Garlic: Finely chop three cloves of garlic.
• Broccoli: Chop three cups of florets.
• snow peas: You can substitute mangetout if you prefer.
• Salt to flavor the vegetables
• Green Onions sliced ​​for garnish
• Vegetable Lo Mein Sauce: Here you get all the flavor. Low-sodium soy sauce or gluten-free tamari, grated fresh ginger, honey or maple syrup to make it vegan, toasted sesame oil, and sriracha.

How to Make Veggie Lo Mein Bowls

• Pasta: Boil salted water in a large saucepan and cook the spaghetti until just al dente and drain. You want the pasta to be a little undercooked.
• Sauce: Whisk together all the sauce ingredients in a bowl while the spaghetti cooks.
• Stir-frying: Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms, peppers, carrots, and garlic and cook, stirring frequently, until tender, for a few minutes. Add the broccoli and snow peas, season with salt and cook for another 2-3 minutes.
• End: Add the pasta and sauce to the pan and serve with the vegetables. Taste and season with more salt if needed. Divide the lo mein between four bowls and garnish with spring onions.

How to Meal Prep Lo Mein

Veggie lo mein will last up to 5 days in the fridge in an airtight container, so it’s great to cook ahead of time for easy meals throughout the week. Divide the dish into four meal prep containers and microwave or on the stovetop for a minute or two until warm.

variations

• Lo Mein Noodles: Authentic Lo Mein is made with egg noodles, which you could use in this recipe, but really, any long noodle will work.
• Mushrooms: Swap out shiitake for baby bellas or white button mushrooms, or omit if you don’t like mushrooms.
• Fresh vegetables: You can use almost any vegetable in this lo mein recipe. If you miss one, exchange it for something else. Cauliflower florets, bok choy, water chestnuts, sliced ​​onions, or bamboo shoots would be good.
• Protein: Add some fried tofu, scrambled eggs, shrimp, or chicken to boost the protein content and make it more filling.
• Low Sodium Soy Sauce: If you’re gluten-free, use low-sodium tamari or coconut aminos, which are also Whole30 compliant and soy-free.
• Spice: You can add more or less sriracha depending on your spice preference.

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