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15 Minute Vegan Veggie Lo Mein

  • Author: Liz Madsen
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan


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.

Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free



Lo Mein

  • 12 oz noodles of choice (use gluten-free if needed) (see note 1)
  • 4-6 cloves garlic, minced
  • 3 carrots, julienne sliced
  • 2 red bell peppers, sliced thinly
  • 1 cup snow peas, trimmed
  • 16 oz mushrooms, sliced


  • 6 tbsp reduced sodium tamari (see note 2)
  • 1 tbsp coconut sugar (see note 3)
  • 2 tsp rice vinegar
  • 1.5 tsp tahini (see note 4)
  • 1/2 tsp ground ginger (or use fresh)


  1. Start a large pot of water onto boil, salt it if that's your thing, and cook the pasta according to package instructions.
  2. While that's cooking, you can start stirfrying your vegetables. Add the garlic to a nonstick pan that's bean heated for a minute or two over medium high heat. If cooking without oil, add water a tablespoon at a time to keep the garlic from sticking. Stir fry for about a minute until fragrant.
  3. Add in the carrots now and stir fry for about 5 minutes, then add the bell pepper and snow peas. I like my peppers and snow peas to still have a light crunch, so I only cooked them for about 4-6 minutes and then I shut off the heat.
  4. After your veggies are cooked to your liking, remove from heat and make the sauce in a bowl or measuring cup by whisking all the ingredients together.
  5. When the pasta is drained, return it to the pot and add in the veggies (alternatively you can add the pasta directly to your veggies if your pan is big enough to toss everything well). Stir the pasta and veggies (I use tongs for this) and then add the sauce and toss until combined. I do this in two steps so everything gets well combined. Serve hot and enjoy!
  6. Refrigerate leftovers in an airtight container up to 5 days, but like most pasta this is best on the first night.


  • Note 1: I couldn't find proper lo mein noodles so I used whole wheat spaghetti, but anything would work, just cook it to the package instructions and drain it before adding the rest of the ingredients in. No one said you even had to use long noodles; use shells or elbows if you want!
  • Note 2: Tamari is just gluten-free soy sauce, so if you're not gluten-free you can use the cheaper stuff. If you don't want to eat soy, you could sub Bragg's Liquid Aminos or Coconut Aminos. If you'd like to use the non-reduced sodium version you can, but just keep tasting while you make it to ensure it isn't too salty for you. Taste buds do differ.
  • Note 3: Any sugar should work, but I love coconut sugar for this. It has a brown sugar quality that meshes well with the flavors, and it's lower on the glycemic index than regular sugar.
  • Note 4: I love the sesame flavor of toasted sesame oil but I don't cook with oil so I subbed tahini. If you're cool with oil then by all means use that, but I didn't miss it when I switched this to tahini and it retains more of the fiber and nutrients of sesame seeds than its oil counterpart.
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free, Lo Mein, Asian, Chinese