Plant-Based Lo Mein is a vegan take on the classic Lo Mein dish. Use a bean-based pasta for extra protein in this sweet and salty dish.
My favorite plant-based dinner dishes are the ones that are quick and easy to make, and filled with vegetables and protein-rich foods. If a dish has these few things I can feel confident that I'm eating a healthy meal. And I don't have to stress about cooking for several hours just to make dinner.
This Plant-Based Lo Mein is one of those perfect dishes that just checks all of the boxes. It's got tons of vegetables (and it can be customized, so you can use whatever vegetables you like or what you have on hand).
It also packs a punch with the protein. Lo Mein typically has chicken or beef, so to make it plant-based I used tofu. I also added a kick of extra protein by using a vegetable and bean-based pasta. More veggies and more healthy protein is incredible!
And finally, this vegan Lo Mein is super quick and easy. You can cook the vegetables while you cook the pasta. Then you just mix everything together.
Lo Mein literally means "tossed noodles". You start by making a sauce, then you stir-fry some vegetables in the sauce. Once all the veggies are cooked, you then stir in cooked noodles. Hence, the name "tossed noodles".
Typically Lo Mein is made with egg noodles. So, in order to make this recipe vegan, you'll need to pick a different type of noodle. I used a bean-based pasta, but you can choose any noodle you want!
There's no particular set of vegetables or protein that you need for Lo Mein. This gives you tons of flexibility to select your favorite veggies and protein source.
Step 1. In a mason jar or other container with a lid, add the liquid aminos, date or maple syrup, and tahini. Cover and shake well to mix.
Step 2. Cook the noodles according to the package instructions. Reserve 1/4 cup of the water then drain and set aside. Use the water to keep the pasta soft while preparing the remaining elements of the dish.
Step 3. In a large non-stick pan sauté the tofu over medium heat, using 2-3 teaspoons of the sauce as a cooking liquid. Allow the tofu to brown and absorb the sauce, around 7 minutes. Remove from the pan and set aside.
Step 4. In the same pan, add the chopped broccoli. Cook several minutes using a tablespoon of the sauce. Add the mushrooms, pepper, and cabbage with another tablespoon of sauce, to prevent sticking. Cook until all the veggies are soft but still slightly crisp.
Step 5. Add the cooked pasta and tofu to the pan. Stir in the remaining sauce. Allow all the ingredients to mix together.
Step 6. Remove from the heat and serve. Sprinkle with sesame seeds. Enjoy!
Thank you God for nutritious, vegetable-filled meals that are quick, easy, and flavorful. Help us to enjoy this food. Amen.
I've got tons of other easy, healthy, plant-based meals. Here are some of my favorites:
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Plant-Based Lo Mein is a vegan take on the classic Lo Mein dish. Use a bean-based pasta for extra protein in this sweet and salty dish.
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