Go Back
–+ servings
close up on a cooked batch of vegan lo mein in a large skillet.
Print Recipe
4.80 stars (10 ratings)

Vegan Lo Mein

Vegan Lo Mein is a quick, easy, and flexible 20-minute meal! Slippery noodles and vegetables are tossed with a homemade vegan lo mein sauce, making each bite slurpalicious and crowd-pleasing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese-Inspired
Servings: 4 servings
Calories: 330kcal
Author: Nora Taylor

Ingredients

Lo Mein Sauce

  • 1/4 cup low sodium soy sauce tamari for gluten free
  • 1 tablespoon granulated sugar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha hot sauce more to taste

The Rest

  • 8 ounces udon wheat noodles or rice noodles for gluten free*
  • 2 tablespoons high-heat safe oil I used avocado oil
  • 2 cups sliced cremini mushrooms
  • 1 small white onion thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 1 medium carrot shredded or julienne
  • 4 large cloves garlic minced
  • chopped green onions optional
US Customary - Metric

Instructions

  • In a small bowl, whisk together all sauce ingredients. Set aside.
  • In a large pot of boiling water, cook the noodles according to package instructions. Drain well and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, red pepper and carrot and cook, stirring frequently for about 5 minutes until tender. Add the garlic and cook for 1-2 more minutes.
  • Stir in the cooked, drained noodles and sauce. Toss gently to combine. Stir in some some chopped green onions, if desired.
  • Serve immediately. Leftovers are great the next day, but the lo mein will only last 2-3 days in the refrigerator. Reheat leftovers in the microwave or stovetop until warm and add a splash of soy sauce/tamari if desired. I don't recommend freezing.

Notes

  1. You can add Pan Fried Tofu or Marinated Tofu if desired, for extra protein and deliciousness.
  2. For gluten free, use gluten free rice noodles and gluten free tamari instead of soy sauce.
  3. You can even use spaghetti or linguine, but I prefer the udon wheat noodles.
  4. Mix and match the veggies to your liking. I also like adding broccoli sometimes.

Nutrition

Serving: 1of 4 servings | Calories: 330kcal | Carbohydrates: 50g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1283mg | Potassium: 371mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3481IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 1mg