Veggie Lo Mein – A quick and easy dinner that is packed with veggies! Perfect for a meatless Monday!
Best Ever Veggie Lo Mein
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 a little vegan butter. 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!
Veggie Lo Mein Ingredients
Here is what you will need to make this for dinner!!
- spaghetti (gluten-free or lo mein noodles)
- vegan butter or olive oil
- garlic, minced
- fresh pea pods
- 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
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!
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Veggie Lo Mein
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Chinese-Inspired
Description
Veggie Lo Mein – A quick and easy dinner that is packed with veggies! Perfect for a meatless Monday! (Dairy-Free + Gluten-Free Friendly)
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 vegan butter or olive oil
- 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
- Combine: Combine Sauce ingredients in small bowl. Whisk to combine and set aside.
- Boil: Bring large pot to boil and cook pasta, al dente, according to package instructions.
- Heat Skillet: Meanwhile, bring a large cast iron skillet to medium high heat.
- Melt Butter: Add vegan butter and let melt.
- Garlic: Add garlic and allow to cook until fragrant, about 1-2 minutes.
- Other Veggies: Add pea pods, carrots, celery, bell pepper, broccoli and red onion.
- Stir: Stir to mix and allow to cook until vegetables become soft enough to pierce with fork, about 6-7 minutes, moving around periodically.
- Mushrooms: Add mushrooms and stir to combine.
- Cook: Cover and allow vegetables to continue cooking, about 2-3 minutes.
- Drain: Drain pasta and add to pan.
- Pour Sauce: Pour sauce over and stir to combine, allowing sauce to coat noodle and vegetables.
- 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!
Renee says
This recipe is always a hit in my house, and you should definitely try it with the water chestnuts 🙂
It’s also delicious cold as leftovers!
Erin says
So glad you have been enjoying this one, Renee! Thank you so much for taking the time to leave a review!