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.
Jump to:
What is Lo Mein?
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.
Why I love this plant-based Lo Mein
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
- Quick and easy - this Lo Mein dish comes together in just 30 minutes, perfect for weeknight dinner
- Hearty, healthy dinner - noodles, veggies, and tofu cover all the food groups and nutrients you should be striving to eat for as part of a balanced diet; there's tons of protein and fiber
Ingredient Notes
Sauce
- Liquid Aminos: Liquid aminos are the base of the sauce. They add plenty of umami and salty flavor. If you can't find liquid aminos, you can use soy sauce (or tamari for a gluten-free option).
- Date Syrup: Date syrup adds sweetness. If you don't have date syrup, you can sub maple syrup.
- Tahini: Tahini is a sesame seed paste. It adds fat, thickness, and sesame flavor, without any oil!
Lo Mein
- Spaghetti: You can choose whatever vegan noodles you'd like. For extra protein, I used a bean-based pasta.
- Tofu: Be sure to buy extra firm tofu.
- Vegetables: I used broccoli, mushrooms, bell pepper, & cabbage. If you have other veggies on hand or want to swap something out, go for it!
- Sesame Seeds: For topping.
How to make Plant-Based Lo Mein
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 ¼ 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!
Recipe Prayer
Thank you God for nutritious, vegetable-filled meals that are quick, easy, and flavorful. Help us to enjoy this food. Amen.
More Asian-inspired plant-based meals
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📖 Recipe
Plant-Based Lo Mein
Ingredients
- ⅓ Cup Liquid Aminos
- 2 Tablespoons Date or Maple Syrup
- 2 Tablespoons Tahini
- 8 Ounces Spaghetti
- 1 14 Ounce Block Extra Firm Tofu cubed
- 2 Broccoli Crowns chopped into florets
- 8 Ounces Mushrooms sliced or quartered
- 1 Red Bell Pepper sliced into rounds
- ¼ Large Red Cabbage sliced, or ½ Small
- Sesame Seeds for topping
Instructions
- 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.
- Cook the noodles according to the package instructions. Reserve ¼ 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.
- 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.
- 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.
- Add the cooked pasta and tofu to the pan. Stir in the remaining sauce. Allow all the ingredients to mix together.
- Remove from the heat and serve. Sprinkle with sesame seeds. Enjoy!
Nutrition
Nutrition information is an estimate.
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