Vegetarian Lo Mein

vegetarian lo mein in a bowl

It’s Thursday, and if you’re like me, remnants of various roasted veggies have been accumulating in your fridge throughout the week. Now is a great time to use them all up before the weekend, and this vegetarian lo mein recipe, which has a subtle kick due to the ginger, will help you do that. Although I am providing a concrete recipe below, this dish is extremely flexible and forgiving, so throw in all of those veggies to avoid food waste and make this dish even tastier!

I love the way this dish tastes as written, with broccoli, ginger, baby corn and water chestnuts, but there are so many other delicious directions it can take. You can add carrots, roasted zucchini, snap peas, spinach, peppers… the options are endless, so don’t be afraid to make this dish your own!

vegetarian lo mein in pan
Vegetarian lo mein is a great way to repurpose leftover veggies and tofu.

A Balanced Meal

Another reason why I love this recipe is because it’s a complete balanced meal. The whole wheat spaghetti provides carbohydrates, tofu adds the protein, sesame oil and sesame seeds contribute healthy fats, and there are plenty of veggies. So rest assured that in addition to providing you with a burst of flavor, this easy Vegetarian Lo Mein will leave you feeling satisfied, which should be the goal of all your meals!

vegetarian lo mein with tofu and broccoli in a bowl
So good and so satisfying!

Vegetarian Lo Mein

Follow the recipe below and/or customize by adding in your favorite vegetables!
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: vegetarian lo mein
Servings: 6 servings
Author: Dena Gershkovich

Ingredients

  • 1 block tofu, prepared according my Carnivore-Approved Tofu recipe (posted on my blog) and cut into small strips
  • 4 small heads broccoli, cut into small florets and roasted
  • Olive oil
  • Sea salt and pepper to taste
  • 1 package whole wheat spaghetti or brown rice noodles, cooked according to package directions
  • Avocado oil (or other high-heat oil), for sautéing
  • 1 onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 4 inches ginger root, peeled and grated (about 3 tablespoons)
  • One 15-ounce can baby corn, drained, rinsed and dried
  • One 8-ounce can water chestnuts, drained, rinsed and washed
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon maple syrup
  • Sesame seeds, for topping

Instructions

  • Prepare tofu according to this recipe. Set aside when ready.
  • Preheat oven to 425 F. Line a baking sheet with parchment paper. Roast broccoli in olive oil, sea salt and pepper for about 25-30 minutes, until crispy. Set aside.
  • Prepare pasta, and set aside.
  • Add some avocado oil to a large frying pan, and heat over a medium flame. Once pan is hot, add onion and some salt. Sautè using a wooden spoon. Once some onions turn transluscent, add garlic, and continue to sauté.
  • Add ginger, baby corn and water chestnuts. Mix. Add more oil if pan appears dry.
  • Add roasted broccoli and tofu to pan. Add soy sauce, sesame oil and maple syrup. Mix. Lower heat, cover, and allow tofu and vegetables to simmer for 5 to 10 minutes.
  • Add spaghetti to pan, and mix well with vegetables and tofu over a low flame. Add some more soy sauce as you're mixing. Serve warm. Top Vegetarian Lo Mein with sesame seeds just before serving.

Notes

Did you make this recipe? I’d love to hear how it went for you! Please rate and comment below. 

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