This vegan lo mein recipe is gluten-free, satisfying, healthy, and so easy to make! This vegetable lo mein is homemade, meal prep friendly, customizable and it only takes 20 minutes to make!
- 8 ounces capellini or spaghetti (gluten-free if preferred)
- 1 tbsp oil (avocado or coconut oil)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 4 green onions (chopped)
- 2 cups cremini mushrooms (sliced)
- 1 red bell pepper (julienned)
- 1 carrot (julienned)
- 1 cup snow peas
- 3 cups baby spinach
Lo Mein Sauce
- Cook the noodles according to package instructions; drain well.
- While the noodles are cooking, make the sauce by whisking together tamari, coconut sugar, vegan fish sauce, sesame oil, and Sriracha in a small bowl then set aside.
- In the meantime, in a large skillet or wok, add the oil and cook the green onions for a couple of minutes.
- Add the garlic, ginger, mushrooms, carrot, bell pepper, and snow peas to the skillet and then cook for another 4-5 minutes until the veggies are tender but crispy.
- Add the spinach and mix until wilted. Then add the noodles and toss a few times to incorporate. Pour the sauce in the skillet and mix well for another minute. If it gets too dry add a little splash of water.
- Turn off the heat and serve immediately.
Always adjust to taste, add more tamari or soy sauce if needed. If you like it very saucy, make more sauce.
Feel free to change up the vegetables but keep the proportions the same.
Add a splash of liquid smoke for a smoky flavor. Make it spicy by adding more Sriracha. You can add tofu for more protein and texture.
Slightly undercooked the noodles so it can soak up the flavors better.
Do not overcook the vegetables, they should still have some crunch to them.
- Serving Size: 4
- Calories: 499
- Sugar: 11.3g
- Sodium: 395.8mg
- Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 85.3g
- Fiber: 16.5g
- Protein: 22.5g
- Cholesterol: 0mg
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