Vegan lo mein Combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges. This vegan lo mein recipe takes 20 minutes from start to finish!
What is the difference between vegan lo mein and vegan chow mein? Not only is vegan lo mein cooked differently than chow mein, but it’s also about the sauce. sound Maine, for example, means noodles, but chow mein is fried, while lo mein is stir-fried or tossed in sauce. Those of you who follow my blog know I’m all about the sauce! Since everyone puts their own spin on the recipe, my vegan lo mein recipe is full of healthy and vibrant vegetables. And, I made a simple vegan lo mein sauce, which is both oil-free and gluten-free.
Jump:
Sauces can make or break a dish. For example, vegan lo mein requires very little sauce but packs a ton of flavor.
Both chow mein and lo mein are usually made with egg noodles. Of course, to make vegan lo me vegan, we have to make some changes. I like rice noodles, wheat noodlesSoba noodlesor linguine Instead of using egg noodles.
Now, let’s talk about preparation. I love Asian food, but no matter how often I order takeout I can always make it healthier at home.
Vegan low main ingredients
Although any vegetable can be used to make vegan lo mein, I chose some of my favorites and my Grilled Asian Sesame Tofu recipe.
Tofu, although a bonus to the dish, is completely optional. But tofu gives vegan lo mein an added texture and flavor.
Although I chose the following vegetables, different combinations work well, so be creative and customize this vegan lo mein recipe to your liking.
- mushroom: I used cremini mushrooms.
- Baby Bell Peppers: I love baby bell peppers because they are sweet, easy to cut and beautiful in different colors.
- White Onion: White onions have a strong flavor; However, when combined with garlic and green onions, it softens and tastes fabulous.
- Garlic: I mention fresh garlic cloves if possible.
- Ginger: The taste of ginger is often characterized as spicy, peppery, and either warm or hot. I like it a little too sweet. Young ginger is very juicy and has a strong flavor.
- Carrots: Carrots for this recipe are cut into ribbons to retain their crispness.
- Green Onion: Green onions have a milder flavor than other onions.
- Snowflakes: Snow pea pods are flattened with small, immature peas, while sugar snap peas are more rounded. Both have an identical nutritional profile and very similar taste, although sugar snap peas tend to be sweeter and more flavorful. Look for snap peas in the freezer section or local farmers market.
- Purple Cabbage: Purple cabbage contains a good mix of vitamins and minerals, especially folate, which is essential during pregnancy and helps the body produce red blood cells. It adds vibrant color to the dish. Eat the rainbow!
Vegan low main ingredient substitutions
- Choose any mushroom of your choice. I also love baby portobello mushrooms in this dish.
- Red chilies or green chilies are substitutes for baby bell peppers.
- Try yellow onions for mild flavor.
- A clove of fresh garlic is equal to ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
- Use ¼ teaspoon ginger for every 1 tablespoon fresh ginger a recipe calls for. Ground ginger is going to be much milder and less astringent than fresh ginger, which gives the essential oils its jolt.
- Best alternatives to carrots are turnips, squash, beets, parsnips or daikon radish.
- Choose snap peas instead of snow peas.
- Nappa cabbage or white cabbage works well with this recipe.
Vegan Lo Mein Sauce Ingredients:
- I willow: Soy sauce gives lo mein an umami flavor. Tamari A gluten-free option.
- fresh ginger: fresh
- Maple Syrup: Maple syrup It is a natural sweetener and sugar replacement, usually in lo mein sauce.
- Rice vinegar: Rice vinegar there is The sweet, sour taste is similar to other types of vinegar, such as apple cider vinegar. Unlike rice wine, rice vinegar is usually used sparingly.
- Sriracha: Sriracha is a thick, tangy-sweet chili sauce with a strong garlic kick. Although it’s spicy, its flavor is much more layered and complex than a typical hot sauce like Tabasco, which tastes of heat and vinegar.
- Liquid smoke: I used hickory-flavored liquid smoke.
Vegan lo mein sauce ingredient substitutions
- Choose liquid aminos or tamari instead of soy sauce. For less sodium, try low-sodium soy sauce.
- Use ¼ teaspoon ginger for every 1 tablespoon fresh ginger a recipe calls for.
- Date syrup is a natural alternative to maple syrup.
- Substitute rice vinegar for apple cider vinegar or champagne vinegar.
- If you are sensitive to spicy food, add less amount than mentioned in the recipe, taste and add more according to your preference. Or skip this element.
- Liquid smoke is excellent for basting marinades, sauces or any vegetable. It adds a delicious, earthy flavor to vegetables.
When comparing a lo mein sauce to a chow mein sauce, another chow mein sauce is thick and loaded with sugar.
However, the secret to vegan lo mein sauce is the liquid smoke. Although it contains a small amount of liquid smoke, the smoky flavor brings the ingredients together.
Also note, the amount of sauce is minimal. However, as the sauce is absorbed into the noodles, a little goes a long way.
First, while frying the vegetables, I stir them constantly. Then, add the vegetables in the following order, and cook quickly in a hot wok or large skillet (medium-high).
- Garlic, onion, ginger and mushroom (5 minutes)
- Carrots, baby bell peppers, and snap peas (2 minutes)
- Purple Cabbage and Green Onions (2 minutes)
- Add the pre-cooked tofu to reheat (2 minutes).
To ensure the purple cabbage and green onions don’t overcook, add them five minutes before adding the cooked tofu (if using).
Once the noodles are cooked and the vegetables are fried, it’s time to bring them together. As mentioned earlier, I like to mix the sauce with the noodles and add stir-fried vegetables and tofu.
Next, garnish with lime wedges and sesame seeds.
Recipe FAQs
Lo mein noodles are usually made with egg. Therefore, they are often referred to as thin egg noodles. To make it vegan, use soba noodles or wheat noodles.
Usually, no. Chinese restaurants usually serve wheat flour egg noodles. Some even contain meats like pork and seafood. Therefore, we recommend your low main.
Ramen, udon, somen, soba, glass noodles, naengmyeon and rice noodles are all usually made vegetarian-friendly, but naturally, there can be some variation between brands so always check the ingredients list to be safe!
advice
- Whenever I eat a pasta dish, I eat a few noodles and lots of vegetables.
- So, I balance my love of pasta with my nutrient-dense veggies. As a result, I eat a ton of veggies and pasta that I want without guilt.
- Another suggestion is to fry the vegetables in a pan Without any sauce! Instead, I roast my vegetables in a certain order so that they don’t overcook and get mushy and drenched in sauce.
- Furthermore, the taste of the vegetables is well fried and then the noodles are added to the sauce.
- A hot wok, for example, is essential in stir-fried vegetables. First, make sure the wok is hot, then cook the vegetables to prevent overcooking. Also, avoid oil; Use water or vegetable broth to keep clean and healthy.
I chose to top my dish with grilled Asian sesame tofu for the vegan lo mein recipe, which is optional.
If you’re looking for a quick and easy weeknight meal, vegan lo mein is ready in under 20 minutes from start to finish. Loaded with veggies in a light sauce, this vegan lo mein recipe is a delicious way to get all your veggies in and enjoy a little pasta at the same time.
Enjoy other vegan Asian recipes!
If you like this vegan lo mein recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan lo mein
Vegan lo mein rice noodles, fresh stir-fried vegetables and grilled tofu tossed in a light sauce, sprinkled with sesame seeds and garnished with lime wedges.
material
Asian Grilled Tofu (optional)
instructions
Stir-fried vegetables
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Heat the wok to medium-high.
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Saute garlic, onion, half green onion, and mushrooms for 5 minutes; Stir and toss in the wok.
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Add baby bell peppers, snow peas and carrots; Stirring, let vegetables cook (3 minutes).
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Add a little water or vegetable broth if needed.
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Add purple cabbage and green onion and saute (2 minutes).
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If using tofu, add the tofu and toss to reheat.
Asian Grilled Tofu (optional)
Serving vegan lo mein
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When the noodles have absorbed the sauce, add to the bottom of serving bowls.
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Top with stir-fried vegetables and tofu.
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Top with sesame seeds, remaining green onions, and serve with lime wedges (optional).
Comment
- Whenever I eat a pasta dish, I eat a few noodles and lots of vegetables.
- So, I balance my love for pasta and my nutrient-dense vegetables. As a result, I eat a ton of veggies and pasta that I want without guilt.
- Another suggestion is to fry the vegetables in a pan Without any sauce! Instead, I roast my vegetables in a certain order so that they don’t overcook and get mushy and drenched in sauce.
- Furthermore, the taste of the vegetables is well fried and then the noodles are added to the sauce.
- A hot wok, for example, is essential in stir-fried vegetables. First, make sure the wok is hot, then cook the vegetables to prevent overcooking. Also, avoid oil; Use water or vegetable broth to keep clean and healthy.
nutrition
Worship: 6gCalories: 394kcalSugars: 79gProtein: 15gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fats: 1gMonounsaturated fats: 0.4gSodium: 407mgPotassium: 743mgFiber: 5gSugar: 10gVitamin A: 5443IUVitamin C: 98mgCalcium: 112mgIron: 3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂