Plant Based Vegetable lo Mein

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Plant Based Vegetable Lo Mein

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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 150 kcal



  • 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.


Calories: 150kcalCarbohydrates: 18gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 103mgPotassium: 913mgFiber: 5gSugar: 10gVitamin A: 6589IUVitamin C: 100mgCalcium: 121mgIron: 3mg

7 thoughts on “Plant Based Vegetable lo Mein”

  1., LLC

    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!

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