Plant Based Vegetable Lo Mein

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 30

Cook Time: 15

Servings: people

Calories: 150kcal

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.

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Equipment

Ingredients

14 oz extra firm tofu
4 medium zucchini spiralized
1 red bell pepper chopped
1 green bell pepper chopped
1 bunch green onions chopped
2 carrots julienned
1 cup vegetable broth low sodium
1 chunk ginger finely diced
1 Tbsp Braggs liquid aminos 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.

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Nutrition