Simple Vegan Lo Mein

Lo Mein is made with wheat flour noodles and some animal protein, but we’ve used mushrooms and rice noodles to make a vegan, gluten-free version.

Asian-style dishes are so popular on the blog and we love them so much. Asian food is my second favorite food actually, just after Italian.

I know Asian food is not a cuisine, but I haven’t tried a single Asian dish that I didn’t like, it doesn’t matter if it was Chinese, Japanese, Korean, Thai, etc. All Asian cuisines are awesome! We want to travel to Asia next year and enjoy the place and of course the food.

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Traditional Lo Mein is a Chinese dish, which is made with wheat flour noodles, veggies and some animal protein. To make a vegan and gluten-free version, we used mushrooms and rice Vermicelli noodles, but feel free to use any kind of pasta you like.

If you like this simple vegan lo mein, check out these recipes: vegan stir fry Udon noodles, vegan Pad Thai, vegan noodles stir fry (gf), vegan noodles Singapore and 15 minute simple vegan Miso soup.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Simple Vegan Lo Mein

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2-3
• Category: Entrées, Sides & Main Dishes, Gluten Free
• Cuisine: Vegan, Chinese-Inspired, Asian-Inspired

Lo Mein is made with wheat flour noodles and some animal protein, but we’ve used mushrooms and rice noodles to make a vegan, gluten-free version.

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Ingredients

• 2.5 oz rice Vermicelli noodles (75 g)
• 2 sliced mushrooms
• 1 julienned carrot
• 1/2 julienned red bell pepper
• 1/2 head of broccoli, chopped, discard the stem
• 1/4 julienned red onion
• 3 tbsp tamari or soy sauce
• 2 tbsp extra virgin olive oil or tahini
• 2 tbsp water
• 1 tbsp agave syrup
• 1 tbsp tapioca or corn starch

Instructions

1. Cook the noodles according to package directions. Drain and rinse them and set aside.
2. Steam the veggies for 5 to 10 minutes or until they’re cooked, but al dente.
3. Mix the rest of the ingredients (tamari, oil, water, syrup and starch) in a bowl until well combined. Set aside.
4. You can sauté the veggies in a wok or frying pan with some extra olive oil. This step is optional.
5. Add the veggies (if you skipped the previous step), noodles and sauce in a wok or frying pan, stir and cook for 5 minutes over medium-high heat.
6. Serve with some chopped fresh parsley and sesame seeds (optional).
7. Store the vegan lo mein in a sealed container in the fridge for up to 5 days.

Notes

• Feel free to use any veggie, oil, sweetener or starch you want.
• If you use tahini and the sauce is too thick, add more water.

Nutrition

• Serving Size: 1/3 of the recipe
• Calories: 333
• Sugar: 7.5 g
• Sodium: 109.9 mg
• Fat: 17.8 g
• Saturated Fat: 2.5 g
• Carbohydrates: 39 g
• Fiber: 5.7 g
• Protein: 7.7 g