Veggie Lo Mein –

A quick and easy dinner that is packed with veggies! Perfect for a meatless Monday! (Dairy-Free + Gluten-Free Friendly)

This post is sponsored by Califia Farms, but the opinions are my own.

Love this meatless dinner option that is quick enough for a weeknight!

This is such a great option if you are trying to work a few extra plant-based recipes into your weekly rotation! This recipe is just packed with amazing ingredients and the flavor is SO amazing.  The secret ingredient is actually Califia Farms Plant Butter (which is SO delicious and free of palm oil!). Right before you start sautéing your garlic and veggies, we melt some of this in the pan (or wok) and it just adds an extra savoriness to the meal!

What is Veggie Lo Mein

Veggie Lo Mein is a traditional Chinese meal which uses Lo Mein Noodles (I just used spaghetti noodles here), veggies and a sauce that is made up of soy sauce (coconut aminos optional), garlic, ginger, sesame oil, siracha and a few other ingredients!

What You Will Need

Here is what you will need to make this for dinner!!

• spaghetti (gluten-free or lo mein noodles)
• Calfia Farms Plant Butter
• garlic, minced
• fresh pea pods (approx. 1 cup)
• fresh mushrooms, sliced (any kind, I used white mushrooms)
• carrots, sliced
• celery stalks, sliced
• red onion, sliced or diced (whatever you prefer)
• bell pepper, sliced (any color)
• broccoli florets

What is the Sauce Made of

Here is what you will need for the sauce (full measurements in recipe card below):

• soy sauce (or coconut aminos if gluten-free)
• fresh ginger, grated
• garlic, minced
• sesame oil
• fish sauce
• ground black pepper
• siracha
• coconut sugar

Is Veggie Lo Mein Vegan

Yes, this recipe is! Made only with plant-based ingredients!

Recipe FAQ’s

• Noodle: Use regular spaghetti noodles, traditional lo mein noodles or gluten free noodles!
• Soy Sauce or Coconut Aminos: either work well in the sauce! Use coconut aminos if you are gluten-free!
• Other Veggies: bok choy, water chestnuts or even spinach would also be great additions to this dish!
• Storage Tips: This makes great leftovers! Simply store in an airtight container in the refrigerator for up to 5 days.  When reheating feel free to add an extra splash or two of soy sauce (or coconut aminos) as the pasta will soak up some of the sauce!

OTHER RECIPES YOU MIGHT LIKE:

• Paleo Teriyaki Sauce
• Tofu + Brown Rice Bowl
• Vegetarian Rice Bowl + Poached Egg

And remember that Califia provided a sweet coupon code for you guys!!! Use WOODENSKILLETxCALIFIA for 15% off + free shipping on all orders on califiafarms.com!!!  So awesome!

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest!

Love,

E

Thank you so much for reading & supporting The Wooden Skillet! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

Veggie Lo Mein

★★★★★ 5 from 3 reviews

• Author: Erin Jensen
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Chinese

Print

Pin

---

Description

Veggie Lo Mein – A quick and easy dinner that is packed with veggies! Perfect for a meatless Monday! (Dairy-Free + Gluten-Free Friendly)

---

Scale 1x2x3x

Ingredients

Sauce:

• 1/3 cup soy sauce (or coconut aminos if gluten-free)
• 1 teaspoon fresh ginger, grated
• 1 Tablespoon garlic, minced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon fish sauce
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoon siracha
• 1 teaspoon coconut sugar

Veggie Lo Mein:

• 8oz spaghetti (gluten-free or lo mein noodles) – cooked al dente according to package instructions
• 2–3 Tablespoons Calfia Farms Plant Butter
• 1 Tablespoon garlic, minced
• 1 handful fresh pea pods (approx. 1 cup)
• 1 8oz package fresh mushrooms, sliced (any kind, I used white mushrooms)
• 1 medium carrots, sliced
• 2–3 celery stalks, sliced
• 1/2 red onion, sliced or diced (whatever you prefer)
• 1 bell pepper, sliced (any color)
• 1–2 cups broccoli florets

---

Instructions

1. Combine: Combine Sauce ingredients in small bowl. Whisk to combine and set aside.
2. Boil: Bring large pot to boil and cook pasta, al dente, according to package instructions.
3. Heat Skillet: Meanwhile, bring a large cast iron skillet to medium high heat.
4. Melt Butter: Add butter and let melt.
5. Garlic: Add garlic and allow to cook until fragrant, about 1-2 minutes.
6. Other Veggies: Add pea pods, carrots, celery, bell pepper, broccoli and red onion.
7. Stir: Stir to mix and allow to cook until vegetables become soft enough to pierce with fork, about 6-7 minutes, moving around periodically.
8. Mushrooms: Add mushrooms and stir to combine.
9. Cook: Cover and allow vegetables to continue cooking, about 2-3 minutes.
10. Drain: Drain pasta and add to pan.
11. Pour Sauce: Pour sauce over and stir to combine, allowing sauce to coat noodle and vegetables.
12. Serve: Serve immediately.

---

Notes

• Noodle: Use regular spaghetti noodles, traditional lo mein noodles or gluten free noodles!
• Soy Sauce or Coconut Aminos: either work well in the sauce! Use coconut aminos if you are gluten-free!
• Other Veggies: bok choy, water chestnuts or even spinach would also be great additions to this dish!
• Storage Tips: This makes great leftovers! Simply store in an airtight container in the refrigerator for up to 5 days.  When reheating feel free to add an extra splash or two of soy sauce (or coconut aminos) as the pasta will soak up some of the sauce!

Keywords: Veggie Lo Mein