Veggie Lo Mein
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:
- ⅓ cup soy sauce sub coconut aminos for gluten-free
- 1 tablespoon garlic minced
- 1 ½ teaspoons sriracha
- 1 teaspoon coconut sugar
- 1 teaspoon fresh ginger grated
- ½ teaspoon sesame oil
- ¼ teaspoon fish sauce
- ¼ teaspoon ground black pepper
Veggie Lo Mein:
- 8 ounces spaghetti noodles sub gluten-free or lo mein noodles
- 2-3 tablespoons vegan butter sub olive oil
- 1 tablespoon garlic minced
- 1 cup fresh pea pods
- 1 medium carrot peeled & sliced
- 2-3 celery stalks sliced
- 1 bell pepper sliced (any color)
- 1-2 cups broccoli florets
- ½ red onion sliced or diced
- 8 ounces fresh mushrooms sliced
Instructions
- Make Sauce: In a small bowl, add ⅓ cup soy sauce, 1 tablespoon garlic, 1 ½ teaspoons sriracha, 1 teaspoon coconut sugar, 1 teaspoon fresh ginger, ½ teaspoon sesame oil, ¼ teaspoon fish sauce, and ¼ teaspoon ground black pepper. Whisk to combine and set aside.
- Boil: Bring large pot of water to a boil and cook 8 ounces spaghetti noodles, al dente, according to package instructions.
- Sauté: Meanwhile, bring a large cast iron skillet to medium high heat. Add 2-3 tablespoons vegan butter and let melt. Add 1 tablespoon garlic and allow to cook until fragrant, about 1-2 minutes.
- Cook Veggies: Add 1 cup fresh pea pods, carrots, celery, bell pepper, 1-2 cups broccoli florets and red onion. 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 8 ounces fresh mushrooms and stir to combine. Cover and allow vegetables to continue cooking, about 2-3 minutes.
- Combine: Drain the cooked pasta and add to pan. Pour sauce over and stir to combine, allowing sauce to coat the noodles and vegetables.
- Serve: Enjoy 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!
- Teriyaki Spin: feel free to use our teriyaki sauce recipe to add a different flavor!
Nutrition
Calories: 328kcal | Carbohydrates: 56g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1226mg | Potassium: 630mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4167IU | Vitamin C: 79mg | Calcium: 58mg | Iron: 2mg
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