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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.

Simple Vegan Lo Mein

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 15 mins
  • Total: 25 mins
  • 2-3 1x
  • Main Dish
  • Vegan, Chinese

Servings 2-3 1x

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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.

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