Vegetable Lo Mein (Easy!)

This vegan Vegetable Lo Mein recipe features chewy noodles, crisp veggies, and a savory sauce. It's so satisfying and flexible with your favorite veggies! (Vegan, oil-free, gluten-free option.)

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

We combine chewy noodles, crisp veggies, and a savory sauce to bring it all together. Best of all, you can customize the veggies however you see fit! Swap in your own favorites, whatever you have on hand, or what's fresh and in season.

I love pairing this dish with my Easy Baked Tofu for extra plant-based protein to make it feel like a full, satisfying meal. Plus the leftovers save and reheat great!

Ingredients for Vegetable Lo Mein

For this recipe, you'll toss together in a wok or large skillet:

• Noodles: Traditional lo mein noodles are usually wheat or egg noodles, so be sure to find a vegan and gluten-free alternative if needed. Most of the time I use Lotus Foods "brown rice & millet" ramen cakes which are gluten-free. (Three of these cakes equals about 8 ounces.) Or you can use spaghetti, linguine, rice noodles, or other ramen noodles.
• Napa cabbage: This is also called Chinese cabbage. It has a mild and more delicate flavor than regular cabbage and is so refreshing in stir-fries. (I'll often use more than what's noted.) But you can absolutely swap in regular green cabbage or red cabbage instead. Or use a pre-shredded coleslaw mix!
• Mushrooms: Most often I use cremini or white button, but shiitake mushrooms, Portobello, or other varieties work well. Or omit these if you're not a fan and add more cabbage or other veggies instead.
• Carrot: I like to buy bagged julienned carrot for convenience. But you can julienne or shred your own.
• Snow peas: Or use sugar snap peas instead.
• Green onion: These are also called scallions.
• Mung bean sprouts: If you can't find these, no worries. Just replace with another cup of cabbage.
• 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.
• Hoisin sauce: This is a thick & flavorful Chinese condiment that's savory, salty, and sweet. I use "San-J" brand for a gluten-free option.
• Rice vinegar: I use unseasoned which doesn't contain added salt or sugar.
• Fresh ginger: Freshly grated ginger adds delicious warmth and depth to the sauce. But use as much or as little as you'd like.
• Fresh garlic cloves

Customizing

Veggies: Change it up with your favorite vegetables or whatever's in season. Try broccoli, cauliflower, baby bok choy, asparagus, celery, spinach, sugar snap peas, red bell pepper, red onion, water chestnuts, etc.

Toasted sesame oil: If you include oil in your diet, you can sauté the veggies in a couple teaspoons toasted sesame oil instead for more flavor.

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-saver 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!

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.

Tofu or tempeh: I highly recommend pairing this dish with some Easy Baked Tofu! Or you can try Eggy Tofu, Asian Garlic Tofu, or your favorite cooked tempeh.

Servings: This recipe makes about 3-4 larger main dish servings, or 6-8 smaller side dish servings.

Storing

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

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

If you're 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 Noodles

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