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    Home » Recipes » Main Dish

    Vegetable Lo Mein (Easy!)

    Jul 15, 2013 by Kaitlin

    Jump to Recipe

    An easy Asian-inspired vegan Vegetable Lo Mein recipe with a secret ingredient - hoisin sauce! It's so satisfying and easy to customize with your favorite veggies. (Vegan with gluten-free and oil-free options.)

    Overhead view of vegan vegetable lo mein on a white plate with chopsticks

    This satisfying Vegetable Lo Mein is so quick and easy to prepare! It's a classic takeout dish, but made healthier right at home.

    We use a "secret ingredient" hoisin sauce that makes it taste extra-flavorful. If you're not familiar with hoisin sauce, it's like a thick, Chinese-style BBQ sauce. (Yum!) I find it in the Asian food section of our grocery store.

    Just be sure to find a hoisin sauce with a taste you enjoy because it provides a lot of flavor and texture to the lo mein sauce.

    Ingredients like fresh veggies, hoisin sauce, tamari, and noodles laid out on a metal tray

    Ingredients for Vegetable Lo Mein

    For this recipe you will toss together in a wok or large skillet:

    • Vegan lo mein noodles: Or you can use spaghetti, linguine, rice noodles, ramen noodles, etc. Traditional lo mein noodles are usually wheat or egg noodles, so be sure to find a vegan and gluten-free alternative if needed.
    • Red onion
    • Red bell pepper: Orange or yellow bell pepper works great too.
    • Carrot: I like to julienne or shred my carrot, but you can simply slice it in half moons if desired.
    • Mushrooms: Most often I use cremini or white button, but shiitake mushrooms, portobello, or other varieties work well.
    • Snow peas: Or use sugar snap peas instead.
    • Green onion (scallion)
    • Fresh garlic cloves
    • Hoisin sauce: I use "San-J" brand for a gluten-free option.
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
    • Fresh ginger: Freshly grated ginger root adds delicious warmth and depth of flavor. However this is completely optional if you enjoy the flavor. Use as much or as little as you'd like.
    • Toasted sesame oil

    Oil-free option: Simply omit the sesame oil and sauté with vegetable broth or water instead. (You will lose a little flavor but it works just fine!)

    Chopped raw veggies like mushrooms, bell pepper, onion, peas, and carrots in a large glass bowl

    Customizing

    Veggies: This is a fun recipe to change up with your favorite vegetables or whatever's in season! Try broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, sugar snap peas, etc.

    Make it "meaty": Add your favorite vegan beef strips, vegan chicken, etc.

    Make it spicy: Add red pepper flakes or sriracha before serving if desired.

    Time-saving tip! Chop & prepare your veggies in advance and store in a sealed container in the fridge. Then they're ready to go whenever you are!

    Vegan vegetable lo mein cooking in a large skillet with tongs

    Serving

    Garnish: Top your veggie lo mein bowl with fresh cilantro, peanuts, cashews, or sesame seeds. Or drizzle additional tamari or coconut aminos for more flavor.

    Add tofu or tempeh! Pair this noodle dish with a protein like this Easy Baked Tofu or your favorite cooked tempeh.

    Storing

    Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Simply reheat in the microwave when ready to enjoy.

    Close-up view of vegetable lo mein on a white plate with chopsticks

    For more inspiration, also browse all easy vegan dinner recipes.

    Overhead view of vegan vegetable lo mein on a white plate with chopsticks

    Vegetable Lo Mein (Easy!)

    This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Swap in your own favorite vegetables or whatever's in season!
    4.84 from 12 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Asian-Inspired, Gluten-Free Option, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 8 oz. vegan lo mein noodles (or linguini, spaghetti, ramen, etc.)
    • 1 Tbsp. toasted sesame oil*
    • 1 small red onion
    • 8 oz. mushrooms
    • 1 red bell pepper
    • 1 carrot
    • 4 oz. snow peas (or sugar snap)
    • 4-5 green onions
    • 3 garlic cloves

    For the sauce:

    • 1/4 cup hoisin sauce (gluten-free if desired**)
    • 1 Tbsp. tamari
    • 1/2 tsp. ginger, freshly grated (optional)
    Prevent your screen from going dark

    Instructions

    • Cook noodles according to package instructions, leaving al dente. Drain and set aside.
    • Meanwhile, slice red onion, mushrooms, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
    • In a large wok or skillet over medium-high heat, add sesame oil (if using).
    • Once oil is hot, carefully add red onion, mushrooms, bell pepper, carrot, and snow peas. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
    • Reduce heat to medium-low. Add green onions and garlic. Cook 1 minute, stirring continuously.
    • Add hoisin, tamari, and ginger (if using). Then add noodles (rinsed and drained). Gently toss to combine and heat for 1-2 minutes.
    • Serve warm topped with any desired garnishes. Add more tamari to taste.

    Notes

    *For oil-free: Omit the sesame oil and use water/broth to sauté instead. Also ensure your hoisin sauce is oil-free.
    **For gluten-free: Use GF hoisin sauce, GF pasta, and tamari. (For GF hoisin, I currently use San-J brand.)
    Variations: Add broccoli, baby bok choy, asparagus, celery, cabbage, spinach, tofu, etc.
    Garnish: Top with fresh cilantro, peanuts, cashews, sesame seeds, or mung bean sprouts before serving if desired.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegetable Lo Mein (Easy!)
    Amount per Serving
    Calories
    308
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    0.5
    g
    3
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    463
    mg
    13
    %
    Carbohydrates
     
    60
    g
    20
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    3909
    IU
    78
    %
    Vitamin C
     
    62
    mg
    75
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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    If you are enjoying this Vegan Vegetable Lo Mein recipe, also check out:

    • Teriyaki Vegetable Stir Fry
    • Spring Roll Bowls with Peanut Sauce
    • Creamy Sun-Dried Tomato Mushroom Pasta
    • Hoisin Peanut Noodles (15 Minute)

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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    Reader Interactions

    Comments

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      Recipe Rating:




    1. Heidi

      July 08, 2021 at 5:21 pm

      5 stars
      I loved this! Will definitely make again.

      Reply
      • Kaitlin

        July 09, 2021 at 12:01 pm

        Great to hear!

        Reply
    2. Janel

      March 24, 2020 at 5:31 pm

      5 stars
      So simple to make and my family loved it, thank you!

      Reply
      • Kaitlin McGinn

        March 25, 2020 at 12:37 pm

        Awesome to hear, Janel! Glad you all enjoyed!

        Reply
    3. Rk

      February 24, 2020 at 5:31 am

      5 stars
      I love using liquid aminos for any soy sauce recipe way less sodium. Bragg's makes a good one.

      Reply
      • Kaitlin McGinn

        February 27, 2020 at 1:12 pm

        Agreed! Thanks for the helpful note!

        Reply
    4. Peg

      April 14, 2017 at 9:32 am

      Would this work with zucchini noodles in place of real pasta to cut some calories? Or do you think that would get too mushy?

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:37 pm

        I think this would be a great candidate for zucchini noodles. Would love to hear if you give it a go!

        Reply
    5. Nikki G

      October 20, 2015 at 9:51 pm

      I made it with a few different veggies and used Korean BBQ instead, but it was great! Thanks for sharing.

      Reply
      • Kaitlin | The Garden Grazer

        October 21, 2015 at 2:47 pm

        That's great, Nikki! Thanks for sharing!

        Reply
    6. LB0711

      September 25, 2014 at 10:49 pm

      Just made this tonight and it was yummy! Next time I'll play with different veggies. Thanks.

      Reply
      • Kaitlin | The Garden Grazer

        September 29, 2014 at 7:46 pm

        Great to hear! It's a fun recipe to play around with depending on your favorites or what's in season!

        Reply
    7. Anonymous

      June 20, 2014 at 3:42 pm

      If I can't find hoisin sauce at my local market, could I substitute it with somthing else?

      Reply
      • Kaitlin | The Garden Grazer

        June 20, 2014 at 4:44 pm

        Great question. You could always try making your own (simply do a google search for homemade hoisin and see what you can find!) Otherwise a simple stir-fry sauce would be tasty as well.

        Reply
    8. Judeen

      December 11, 2013 at 10:13 pm

      Delicious! Best lo mein I have eaten.

      Reply
      • Kaitlin | The Garden Grazer

        December 12, 2013 at 5:35 pm

        Awesome! Thanks for your kind feedback, Judeen.

        Reply
    9. Melissa

      November 24, 2013 at 2:41 pm

      I've made this more than once and it is so good. Thank you for sharing!

      Reply
      • Kaitlin | The Garden Grazer

        November 25, 2013 at 3:42 am

        So great to hear! Thank you for sharing!

        Reply
    10. Melissa K.

      July 16, 2013 at 12:25 am

      I made this tonight because I had some tofu I wanted to use and it was so good. Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        July 16, 2013 at 4:40 pm

        So great to hear!

        Reply

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    Hello, I'm Kaitlin!
    I live in Montana and share vegan recipes that are easy and healthy. About Me →

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