by Kaitlin
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An easy Asian-inspired vegan Vegetable Lo Mein recipe with a secret ingredient - hoisin sauce! It's so satisfying and easy to customize with your favorite veggies. (Vegan with gluten-free and oil-free options.)
This satisfying Vegetable Lo Mein is so quick and easy to prepare! It's a classic takeout dish, but made healthier right at home.
We use a "secret ingredient" hoisin sauce that makes it taste extra-flavorful. If you're not familiar with hoisin sauce, it's like a thick, Chinese-style BBQ sauce. (Yum!) I find it in the Asian food section of our grocery store.
Just be sure to find a hoisin sauce with a taste you enjoy because it provides a lot of flavor and texture to the lo mein sauce.
Ingredients for Vegetable Lo Mein
For this recipe you will toss together in a wok or large skillet:
- Vegan lo mein noodles: Or you can use spaghetti, linguine, rice noodles, ramen noodles, etc. Traditional lo mein noodles are usually wheat or egg noodles, so be sure to find a vegan and gluten-free alternative if needed.
- Red onion
- Red bell pepper: Orange or yellow bell pepper works great too.
- Carrot: I like to julienne or shred my carrot, but you can simply slice it in half moons if desired.
- Mushrooms: Most often I use cremini or white button, but shiitake mushrooms, portobello, or other varieties work well.
- Snow peas: Or use sugar snap peas instead.
- Green onion (scallion)
- Fresh garlic cloves
- Hoisin sauce: I use "San-J" brand for a gluten-free option.
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
- Fresh ginger: Freshly grated ginger root adds delicious warmth and depth of flavor. However this is completely optional if you enjoy the flavor. Use as much or as little as you'd like.
- Toasted sesame oil
Oil-free option: Simply omit the sesame oil and sauté with vegetable broth or water instead. (You will lose a little flavor but it works just fine!)
Customizing
Veggies: This is a fun recipe to change up with your favorite vegetables or whatever's in season! Try broccoli, baby bok choy, mung bean sprouts, asparagus, celery, cabbage, spinach, sugar snap peas, etc.
Make it "meaty": Add your favorite vegan beef strips, vegan chicken, etc.
Make it spicy: Add red pepper flakes or sriracha before serving if desired.
Time-saving tip! Chop & prepare your veggies in advance and store in a sealed container in the fridge. Then they're ready to go whenever you are!
Serving
Garnish: Top your veggie lo mein bowl with fresh cilantro, peanuts, cashews, or sesame seeds. Or drizzle additional tamari or coconut aminos for more flavor.
Add tofu or tempeh! Pair this noodle dish with a protein like this Easy Baked Tofu or your favorite cooked tempeh.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all easy vegan dinner recipes.
Vegetable Lo Mein (Easy!)
This Asian-inspired vegan lo mein is easy to assemble & highly customizable. Swap in your own favorite vegetables or whatever's in season!
4.84 from 12 votes
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Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Asian-Inspired, Gluten-Free Option, Vegan
Servings: 4 medium bowls
Ingredients
- 8 oz. vegan lo mein noodles (or linguini, spaghetti, ramen, etc.)
- 1 Tbsp. toasted sesame oil*
- 1 small red onion
- 8 oz. mushrooms
- 1 red bell pepper
- 1 carrot
- 4 oz. snow peas (or sugar snap)
- 4-5 green onions
- 3 garlic cloves
For the sauce:
- 1/4 cup hoisin sauce (gluten-free if desired**)
- 1 Tbsp. tamari
- 1/2 tsp. ginger, freshly grated (optional)
Instructions
Cook noodles according to package instructions, leaving al dente. Drain and set aside.
Meanwhile, slice red onion, mushrooms, bell pepper, and green onion. Julienne/shred carrot. Mince garlic.
In a large wok or skillet over medium-high heat, add sesame oil (if using).
Once oil is hot, carefully add red onion, mushrooms, bell pepper, carrot, and snow peas. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
Reduce heat to medium-low. Add green onions and garlic. Cook 1 minute, stirring continuously.
Add hoisin, tamari, and ginger (if using). Then add noodles (rinsed and drained). Gently toss to combine and heat for 1-2 minutes.
Serve warm topped with any desired garnishes. Add more tamari to taste.
Notes
*For oil-free: Omit the sesame oil and use water/broth to sauté instead. Also ensure your hoisin sauce is oil-free.
**For gluten-free: Use GF hoisin sauce, GF pasta, and tamari. (For GF hoisin, I currently use San-J brand.)
Variations: Add broccoli, baby bok choy, asparagus, celery, cabbage, spinach, tofu, etc.
Garnish: Top with fresh cilantro, peanuts, cashews, sesame seeds, or mung bean sprouts before serving if desired.
Nutrition Per Serving (Estimate)
Nutrition Facts
Vegetable Lo Mein (Easy!)
Amount per Serving
Calories
308
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Potassium
463
mg
13
%
Carbohydrates
60
g
20
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
10
g
20
%
Vitamin C
62
mg
75
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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If you are enjoying this Vegan Vegetable Lo Mein recipe, also check out:
- Teriyaki Vegetable Stir Fry
- Spring Roll Bowls with Peanut Sauce
- Creamy Sun-Dried Tomato Mushroom Pasta
- Hoisin Peanut Noodles (15 Minute)
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Main Dish Recipes
- Fiesta Rice and Black Beans
- Southwest Corn Chowder (Vegan!)
- Vegan Potato Leek Soup (Easy!)
Reader Interactions
Comments
Heidi
I loved this! Will definitely make again.Reply
Kaitlin
Great to hear!
Reply
Janel
So simple to make and my family loved it, thank you!Reply
Kaitlin McGinn
Awesome to hear, Janel! Glad you all enjoyed!
Reply
Rk
I love using liquid aminos for any soy sauce recipe way less sodium. Bragg's makes a good one.Reply
Kaitlin McGinn
Agreed! Thanks for the helpful note!
Reply
Peg
Would this work with zucchini noodles in place of real pasta to cut some calories? Or do you think that would get too mushy?
Reply
Kaitlin | The Garden Grazer
I think this would be a great candidate for zucchini noodles. Would love to hear if you give it a go!
Reply
Nikki G
I made it with a few different veggies and used Korean BBQ instead, but it was great! Thanks for sharing.
Reply
Kaitlin | The Garden Grazer
That's great, Nikki! Thanks for sharing!
Reply
LB0711
Just made this tonight and it was yummy! Next time I'll play with different veggies. Thanks.
Reply
Kaitlin | The Garden Grazer
Great to hear! It's a fun recipe to play around with depending on your favorites or what's in season!
Reply
Anonymous
If I can't find hoisin sauce at my local market, could I substitute it with somthing else?
Reply
Kaitlin | The Garden Grazer
Great question. You could always try making your own (simply do a google search for homemade hoisin and see what you can find!) Otherwise a simple stir-fry sauce would be tasty as well.
Reply
Judeen
Delicious! Best lo mein I have eaten.
Reply
Kaitlin | The Garden Grazer
Awesome! Thanks for your kind feedback, Judeen.
Reply
Melissa
I've made this more than once and it is so good. Thank you for sharing!
Reply
Kaitlin | The Garden Grazer
So great to hear! Thank you for sharing!
Reply
Melissa K.
I made this tonight because I had some tofu I wanted to use and it was so good. Thanks for the recipe!
Reply
Kaitlin | The Garden Grazer
So great to hear!
Reply
