Vegetarian Lo Mein
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!
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
- 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
- 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.
If you enjoyed this post, be sure to subscribe to The Artsy Palate so that you can stay up to date with my latest recipes and nutrition tips! Subscribe by entering your email address below. As always, feel free to contact me with any questions or comments! Follow The Artsy Palate (@theartsypalate) on Instagram for more! <3