Vegan Lo Mein

Vegan Lo Mein combines rice noodles, fresh stir-fried vegetables, and grilled tofu in a light sauce, sprinkled with sesame seeds and garnished with lime wedges. This vegan Lo Mein recipe takes 20 minutes from start to finish!

What is the difference between vegan lo mein and vegan chow mein? Not only is vegan lo mein cooked differently than chow mein, but it's also all about the sauce. The word Mein, for example, means noodles, but chow mein is fried, while lo mein is stirred or tossed in sauce. Those of you who follow my blog know I'm all about the sauce! Since everyone puts their spin on recipes, my vegan lo mein recipe is healthy and full of vibrant vegetables. And, I made a simple vegan lo mein sauce, which is both oil-free and gluten-free. 

Jump to:

• Vegan Lo Mein Ingredients
• Vegan Lo Mein Ingredient Substitutions
• Vegan Lo Mein Sauce Ingredients:
• Vegan Lo Mein Sauce Ingredient Substitutions
• Recipe FAQs
• Tips 
• Other Vegan Asian Recipes to Enjoy!
• 📖 Recipe
• 💬 Reviews

The sauce can make or break a meal. Vegan lo mein, for instance, requires very little sauce but packs a ton of flavor. 

Both chow mein and lo mein are typically made with egg noodles. So, of course, we must make some changes to make vegan lo mein vegan. I prefer rice noodles, wheat noodles, soba noodles, or linguine instead of egg noodles.

Now, let's talk about preparation. I love Asian food, but I can always make it healthier at home regardless of how often I order takeout.

Vegan Lo Mein Ingredients

Although any vegetables can be used to make vegan lo mein, I chose some of my favorites and my grilled Asian sesame tofu recipe.

Tofu, although a bonus to the dish, is entirely optional. But the tofu gives vegan lo mein an added texture and flavor. 

Even though I chose the following vegetables, various combinations work well, so be creative and customize this vegan lo mein recipe with your favorites. 

• Mushrooms: I used cremini mushrooms.
• Baby Bell Peppers: I like baby bel peppers because they are sweet, easy to cut, and beautiful in various colors.
• White Onions: White onion has a strong flavor; however, when combined with garlic and green onions, it softens and tastes fabulous.
• Garlic: I refer fresh garlic cloves when possible.
• Ginger: the flavor of ginger is often labeled as spicy, peppery, and either warm or hot. I also find it a bit sweet. Young ginger is very juicy and has a much mellower flavor.
• Carrots: The carrots are cut into ribbons for this recipe to maintain their crispiness.
• Green Onions: Green onions have a milder flavor when compared to other onions.
• Snow Peas: The pods of snow peas are flatter with small, premature peas, whereas sugar snap peas are more rounded. Both have an identical nutritional profile and similar flavors, although sugar snap peas tend to be sweeter and more flavorful. Look for snap peas in the freezer section or at local farmers' markets.
• Purple Cabbage: Purple cabbage has a good mix of vitamins and minerals, especially folate, which is essential during pregnancy and helps the body produce red blood cells. It also adds vibrant color to the dish. Eat the rainbow!

Vegan Lo Mein Ingredient Substitutions

• Choose any mushrooms preferred. I also like baby portobello mushrooms in this dish.
• Red bell pepper or green pepper substitutes baby bell peppers.
• Try yellow onion for a milder flavor.
• One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
• Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe. Ground ginger is going to be much milder and less astringent than fresh ginger without the essential oils that give it its kick.
• The best substitutes for carrots are turnips, squashes, beets, parsnips, or Daikon radishes.
• Choose snap peas instead of snow peas.
• Nappa cabbage or white cabbage works well with this recipe.

Vegan Lo Mein Sauce Ingredients:

• Soy Sauce: Soy sauce gives the lo mein an umami flavor. Tamari is a gluten-free option.
• Fresh Ginger: Freshly grated ginger is the best choice for flavor.
• Maple Syrup: Maple syrup is a natural sweetener and a replacement for sugar, typically in lo mein sauce.
• Rice Vinegar: Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar, like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities.
• Sriracha: Sriracha is a thick, tangy-sweet chili pepper sauce with a strong kick of garlic. Though it is spicy, its flavor is much more layered and complex than typical hot sauces like Tabasco, which tastes of heat and vinegar.
• Liquid Smoke: I used hickory-flavored liquid smoke.

Vegan Lo Mein Sauce Ingredient Substitutions

• Choose liquid aminos or tamari instead of soy sauce. For lower sodium, try low sodium soy sauce.
• Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe.
• Date syrup is a natural substitute for maple syrup.
• Apple cider vinegar or champagne vinegar substitute rice vinegar.
• If you're sensitive to spicy food, add a smaller amount than specified in the recipe, taste, and add more to your preference. Or skip this ingredient.
• Liquid Smoke is excellent for marinades, sauces, or basting any vegetable. It also adds a delicious, earthy flavor to the vegetables. 

When comparing a lo mein sauce to a chow mein sauce, another chow mein sauce is thicker and loaded with sugar.

However, the secret to vegan lo mein sauce is liquid smoke. Even though it only has a tiny amount of liquid smoke, the smoky flavor brings the ingredients together. 

Also, note the amount of sauce is minimal. However, a little goes a long way because the sauce absorbs into the noodles. 

First, when stir-frying vegetables, I constantly stir fry in stages. Then, add the vegetables in the following order, and cook quickly in a hot wok or large skillet (medium-high). 

• Garlic, onions, ginger, and mushrooms (5 minutes)
• Carrots, baby bells, peppers, and snap peas(2 minutes)
• Purple cabbage and green onions (2 minutes)
• Add the pre-cooked tofu last to reheat (2 minutes) 

To ensure the purple cabbage and green onions do not overcook, add them in the previous five minutes before adding the cooked tofu (if used).

Once the noodles are cooked and drained, and the vegetables are stir-fried, it's time to bring them together. As mentioned earlier, I prefer to mix the sauce with the noodles and add stir-fried vegetables and tofu.  

Next, garnish with lime wedges and sesame seeds. 

Recipe FAQs

Tips 

• Whenever I eat a pasta dish, I eat a few noodles and many vegetables.
• So, I balance my love of pasta and my nutrient-dense vegetables. As a result, I eat a ton of veggies and the pasta I crave without the guilt.
• Another suggestion is to stir-fry the vegetables in a wok without any sauce! Instead, I saute my vegetables in the wok in a particular order to avoid overcooking them and keep them crunchy and not soggy with sauce. 
• Furthermore, the vegetables taste better stir-fried and then added to the noodles with the sauce.
• A hot wok, for instance, is essential in stir-frying vegetables. First, ensure the wok is hot, then cook the vegetables to prevent overcooking. Also, skip the oil; use water or vegetable broth to keep it clean and healthy. 

I also chose to top my dish with grilled Asian sesame tofu for the vegan lo mein recipe, which is optional. 

If you want a quick and easy weeknight meal, vegan lo mein is ready 20 minutes from start to finish. Loaded with vegetables in a light sauce, this vegan lo mein recipe is a delicious way to get in all your veggies and enjoy a little pasta simultaneously. 

Other Vegan Asian Recipes to Enjoy!

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