Name: 15 Minute Vegan Veggie Lo Mein
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 14-16 ounces vegan lo mein noodles or long noodles; 4-6 cloves garlic, minced or grated; 1 inch peeled ginger, grated; 1 cup sliced red bell pepper; 1 cup matchstick cut carrots; 1 cup snow peas, trimmed; 12 ounces sliced mushrooms; 1 cup sliced green onions (cut in 1-inch pieces); 1 cup leafy greens (choy sum, bok choy, spinach, kale, chard, etc.); 6 tablespoons reduced sodium soy sauce; 1 tablespoon dark soy sauce, optional; 1 tablespoon toasted sesame oil, optional; 2 tablespoons coconut sugar (or substitute your favorite sweetener); 1 tablespoon rice vinegar (or substitute apple cider vinegar); 1 ½ teaspoons tahini, optional; ¼ – ½ teaspoon ground ginger

why make this recipe

15 Minute Vegan Veggie Lo Mein is the perfect dish for anyone who loves quick, tasty meals. It is a great way to enjoy fresh vegetables with satisfying noodles while sticking to a vegan diet. This recipe takes only 15 minutes, making it ideal for busy weeknights or when you need a fast lunch. Plus, it’s made with simple ingredients that you can easily find in any grocery store.

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how to make 15 Minute Vegan Veggie Lo Mein

Ingredients:

14-16 ounces vegan lo mein noodles or long noodles (see note 1)
4-6 cloves garlic, minced or grated
1 inch peeled ginger, grated (I like using a microplane)
1 cup sliced red bell pepper
1 cup matchstick cut carrots
1 cup snow peas, trimmed
12 ounces sliced mushrooms
1 cup sliced green onions (cut in 1-inch pieces)
1 cup leafy greens (choy sum, bok choy, spinach, kale, chard, etc.)
6 tablespoons reduced sodium soy sauce or gluten-free tamari if GF
1 tablespoon dark soy sauce, optional (see note 2)
1 tablespoon toasted sesame oil, optional (see note 3)
2 tablespoons coconut sugar (or substitute your favorite sweetener)
1 tablespoon rice vinegar (or substitute apple cider vinegar)
1 ½ teaspoons tahini, optional (see note 4)
¼ – ½ teaspoon ground ginger

Directions:

Start a large pot of water boiling and cook the noodles according to package directions. If the noodles finish cooking before the veggies, rinse them in warm water and leave them in the strainer.
While the water heats, begin cooking the vegetables. In a large nonstick skillet, cook the garlic and ginger over medium-high heat. You can use a splash of avocado oil or another high-heat neutral cooking oil to prevent sticking, or use water or broth if you prefer oil-free cooking. Cook the garlic and ginger for about 1 minute, stirring constantly.
Add the sliced red bell pepper, matchstick carrots, and snow peas to the skillet. Stir and let sauté for 1-2 minutes.
If you are using kale or chard, add them now since they can take longer to cook. Stir and allow to cook for about 3-5 minutes until everything is tender.
When the mushrooms start to brown, add the green onions and leafy greens. Stir and cook until the greens are just wilted, about 1-2 minutes.
In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger to make the sauce. Pour half of this sauce into the cooked veggies and stir.
Add the cooked noodles to the vegetables and toss with tongs. Pour in the remaining sauce and gently mix everything until it’s well combined and coated.
Serve immediately, and feel free to sprinkle with toasted sesame seeds or red pepper flakes for extra flavor. Enjoy your meal!
Refrigerate leftover veggie lo mein in an airtight container for up to 4 days. Be aware that gluten-free pasta may not hold up as well, so use your discretion.

how to serve 15 Minute Vegan Veggie Lo Mein

Serve the lo mein hot for the best flavor. You can garnish it with chopped green onions, sesame seeds, or a dash of chili flakes to add a bit of spice. This dish pairs well with a side of salad or steamed vegetables. It’s also great as a standalone meal.

how to store 15 Minute Vegan Veggie Lo Mein

To store leftovers, allow them to cool completely. Transfer the lo mein to an airtight container and place it in the fridge. Make sure to consume it within 4 days. If you want to reheat, simply warm it in a skillet or microwave until heated through.

tips to make 15 Minute Vegan Veggie Lo Mein

Prep Ingredients Ahead: Chop vegetables in advance, so you can quickly toss them in the skillet.
Use Fresh Veggies: Fresh vegetables will give your lo mein the best flavor and texture.
Adjust Sauce to Taste: Feel free to adjust the sauce ingredients based on your taste preferences. You can add more soy sauce for saltiness or more coconut sugar for sweetness.

variation (if any)

You can swap out the vegetables based on what you have on hand. For example, broccoli, zucchini, or bell peppers could work well. You might also add tofu, tempeh, or chickpeas for extra protein.

FAQs

1. Can I use a different type of noodle?
Yes, you can use any long noodle or pasta that you prefer, such as spaghetti or rice noodles.

2. Is this recipe gluten-free?
You can make this dish gluten-free by using gluten-free noodles and tamari instead of regular soy sauce.

3. Can I make this recipe oil-free?
Absolutely! You can skip the oil and use water or vegetable broth to sauté the garlic and ginger.