An easy Asian-inspired vegan Vegetable Lo Mein recipe with secret ingredient - hoisin sauce! It's so satisfying, easy to customize, and a great lunch or dinner. (Vegan with gluten-free and oil-free options.)
This satisfying Vegetable Lo Mein is so quick and easy to prepare! It's a great classic takeout dish, but made healthier right at home.
The "secret ingredient" hoisin sauce makes it taste extra-flavorful.
If you're not familiar with hoisin sauce, it's kind of like a thick, Chinese-style BBQ sauce. (Yum!) I find it in the Asian food section of our grocery stores.
It provides so much great flavor and texture to the lo mein sauce.
Ingredients for Vegetable Lo Mein
For this recipe you will toss together in a wok or large pan:
- 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
- Bell pepper: I use yellow, but orange bell peppers or red bell peppers work great too.
- Carrot: I like to julienne or shred my carrot, but you can simply slice it in half moons if desired.
- Mushrooms: I use cremini, but white button, shiitake mushrooms, portobello, or other varieties work well.
- 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.
- 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!)
Veggies: Add other vegetables as you see fit. Try broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, snow peas, etc.
Ginger: You can also add freshly grated ginger root for more warmth and depth of 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.
Garnish: Top your bowl with fresh cilantro, peanuts, cashews, or sesame seeds.
Add tofu or tempeh! Pair this noodle dish with a protein like this Easy Baked Tofu or your favorite cooked tempeh.
For more inspiration, also browse all easy vegan dinner recipes.
Vegetable Lo Mein
- 8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
- 1 small red onion
- 1 yellow bell pepper
- 1 carrot
- 8 oz. mushrooms
- 5 green onions
- 3 garlic cloves
- 1/4 cup hoisin sauce (gluten-free if desired*)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil (optional - see oil-free version in notes)
- Cilantro, peanuts, cashews, sesame seeds
- Cook noodles according to package instructions, leaving al dente. Drain and set aside.
- Meanwhile, slice mushrooms, red onion, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
- In a wok or large pan over medium-high heat, add sesame oil (if using).
- Once oil is hot, carefully add mushrooms, red onion, bell pepper, and carrots. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
- Add green onions and garlic. Cook 1 minute, stirring continuously.
- Add noodles (cooked and drained), hoisin, and tamari. Gently stir to combine and heat for 1-2 minutes. (Fresh greens like baby spinach are lovely stirred in during the last couple minutes as well.)
- Top with any desired garnishes or more tamari to taste.
Nutrition Per Serving (Estimate)
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)