Plant Based Vegetable lo Mein

by Jill Dalton

One of my family’s favorite dishes is Vegetable lo Mein when we go out to eat but 20 minutes after eating it they usually regret it. They usually feel overfull from the oil, desperately thirsty from the salt and tired from the sugar crash.

This Plant Based, low salt, oil free version will leave you feeling light and satisfied! Spiralized zucchini make up the noodle part of the meal. Mixed into that are red bell peppers, oinions, carrots, tofu and a light but tasty sauce

Plant Based Vegetable lo Mein

One of my family’s favorite dishes is Vegetable lo Mein when we go out to eat but 20 minutes after eating it they usually regret it. They usually feel overfull from the oil, desperately thirsty from the salt and tired… Dinner Plant Based Vegetable lo Mein European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 6 voted )

Ingredients

1 - 14 oz box of extra firm tofu
4 medium sized zucchini (spiralized)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 carrots, julienned
1 cup low sodium vegetable broth
1" chunk ginger, finely diced
1 Tbsp Braggs liquid amino acids ( or low sodium soy sauce, or tamari )
1 Tbsp corn starch
2 Tbsp toasted sesame seeds

Instructions

Preheat oven to 400°. Drain and cube tofu. Spread tofu cubes onto a parchment paper lined cookie sheet and bake for 30 minutes. Add two Tbsp water to pan and add peppers, carrots, onions and ginger and sate for 5 minutes. Add zucchini noodles and vegetable broth and cook on high for about 10 minutes. Mix cornstarch in with the Braggs liquid amino acids or low sodium soy sauce. Make a well in the pan and pour in the cornstarch mixture while stirring. Top with sesame seeds.

You may also like

7 comments

EatPlant-Based.com, LLC May 5, 2018 - 8:19 am

We love tweaking Asian dishes to be plant-based. Lo mein is one we haven’t tried yet, so I can’t wait to get into the kitchen and give this a go. Thanks for the recipe!

Reply
Ninni Mattoo August 27, 2018 - 6:39 pm

Love your food recipes, so thankful to you

Reply
Gaylene December 17, 2018 - 9:12 am

You can’t find a normal size the Keeney and all you can find a zucchini squash? Do you know about how many pounds?

Reply
Jill Dalton December 17, 2018 - 9:16 am

2 lbs about =)

Reply
Nicole Randall January 24, 2019 - 4:21 pm

This looks great! Do you do anything to the “noodles” to drain the moisture out of them first?

Reply
Jill Dalton January 25, 2019 - 9:29 am

Nope

Reply
Cindy September 13, 2020 - 9:30 pm

So good. And easy. Loaded with nutrition. This will become a regular in my cooking routine. So excited for your cookbook.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.