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–+ servings
vegan lo mein vegan reteta

Vegan Lo Mein | Vegan Chow Mein

This vegan lo mein (or vegan chow mein) comes together in about 15 minutes for a quick, protein-packed noodle stir-fry loaded with crisp vegetables, shiitake mushrooms and seasoned tofu.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Choose Serving Size 2

Ingredients 

Sauce:

  • ⅓ cup vegetable broth
  • 3 Tbsp vegan fish sauce optional, but recommended; alternatively, use soy sauce
  • 1 Tbsp lime juice
  • 1 tsp maple syrup
  • 1 clove garlic minced
  • ½ tsp ground ginger
  • 1 Tbsp tapioca flour

Stir Fry:

  • 1 cup noodles
  • 1 carrot cut into sticks
  • 1 red bell pepper cut into sticks
  • 3 Tbsp shiitake mushrooms sliced
  • 1 leek sliced
  • 1 Tbsp coconut oil
  • 1 red hot chili pepper

Tofu scramble:

  • ½ cup firm tofu
  • 1 tsp nutritional yeast
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ¼ tsp smoked paprika
  • salt and pepper to taste

Instructions

  • Cook the noodles according to the instructions on the package. Drain and set aside.
  • Mix all the sauce ingredients in a medium bowl and set aside.
  • In a large pan, stir-fry all the vegetables (except the chili pepper) with the coconut oil until crisp-tender.
  • Add the noodles and the sauce, then mix everything together.
  • Using a spatula, make some space in the middle of the pan. Crumble the tofu into the pan, breaking it up with your fingers. Pour the seasoning over the tofu and mix well. Cook for a few minutes, continuing to mix.
  • Add the chili pepper slices and top with some fresh parsley.

Notes

For a gluten-free version, use tamari in place of soy sauce and swap in rice noodles. Best served fresh, but leftovers keep in an airtight container in the fridge for up to 2 days; reheat quickly in a hot pan so the noodles don't turn mushy.