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Veggie Lo Mein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 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-Inspired


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




  • 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
  • 23 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
  • 23 celery stalks, sliced
  • 1/2 red onion, sliced or diced (whatever you prefer)
  • 1 bell pepper, sliced (any color)
  • 12 cups broccoli florets


  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 vegan 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.


  • 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!