15 Minute Vegan Veggie Lo Mein

15 Minute Vegan Veggie Lo Mein

from zardyplants.com
15 min
10 servings

This super fast 15 Minute Vegan Veggie Lo Mein is the perfect meal when you need dinner ready in a flash but you still need it to be healthy and taste good.

Ingredients

  • 14-16 ounces vegan lo mein noodles or long noodles (see note 1)
  • 4-6 cloves garlic, minced or grated
  • 1 inch peeled ginger, grated (I like using a microplane)
  • 1 cup sliced red bell pepper
  • 1 cup matchstick cut carrots
  • 1 cup snow peas, trimmed
  • 12 ounces sliced mushrooms,
  • 1 cup sliced green onions (cut in 1-inch pieces)
  • 1 cup leafy greens (choy sum, bok Lchoy, spinach, kale, chard, etc.)
  • 6 tablespoons reduced sodium soy sauce or gluten-free tamari if GF
  • 1 tablespoon dark soy sauce, optional (see note 2)
  • 1 tablespoon toasted sesame oil, optional (see note 3)
  • 2 tablespoons coconut sugar (or substitute your favorite sweetener)
  • 1 tablespoon rice vinegar (or substitute apple cider vinegar)
  • 1 ½ teaspoons tahini, optional (see note 4)
  • ¼ - ½ teaspoon ground ginger

Directions

  1. 1

    Start a large pot of water going and cook the noodles according to package directions. If the noodles are done before you’re done cooking the veggies, you can rinse them in warm water and leave them in the strainer.

  2. 2

    While water boils, start cooking the veggies.

  3. 3

    In a large nonstick skillet, cook the garlic and ginger over medium high heat. I like to use a splash of avocado oil (or another high heat neutral cooking oil) to keep them from sticking, but you can use water or broth if you’re oil-free. Cook the aromatics for about 1 minute, stirring constantly.

  4. 4

    Stir and let saute for 1-2 minutes. 

  5. 5

    Note if using kale or chard, those can take longer to break down so you might want to add them now. Stir and allow to cook for about 3-5 minutes. 

  6. 6

    When the mushrooms have lightly browned, add the green onions and the leafy greens. Stir and cook until the greens have just wilted, about 1-2 minutes.

  7. 7

    Make the vegan lo mein sauce by whisking together the soy sauces, sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger in a small bowl or measuring cup. Pour half of the sauce into the veggies when they are done.

  8. 8

    Add the noodles to the veggies, toss with tongs, and add the remainder of the sauce. Toss gently (or fold with a spatula) until everything is well mixed and coated.

  9. 9

    Serve immediately with a sprinkle of toasted sesame seeds and/or red pepper flakes and enjoy.

  10. 10

    Refrigerate leftover veggie lo mein in an airtight container for up to 4 days. Keep in mind that gluten-free pasta may not hold up as well and you can use your discretion with that.