Fast, hearty, and delicious, this awesome Veggie Lo Mein is a dish of dreams! You won’t believe how easy it is to prepare, plus it is very versatile by swapping in and out all your favorite veggies. The combinations are endless! Stir-fry veggies coated in an amazing umami sauce all tossed together with your favorite noodles will make this dish a new family go-to meal. It is this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- 1 – [ 16 oz. package ] frozen Chinese Vegetables (or Stir Fry Vegetables)
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed
- 10 oz. Lo Mein noodles (or spaghetti)
- 3 to 4 cups baby spinach
- 3 Tablespoons tamari *
- 2 Tablespoons organic maple syrup
- 1 teaspoon ume plum vinegar
- 1 Tablespoon rice vinegar
- 2 teaspoons tahini
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon white miso *
- 2 Tablespoons vegetable broth *
- 1 teaspoon chili garlic sauce *
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch (or thickener of choice)
- Sesame seeds
- Sliced green onions
- Sriracha sauce
- Cook the Lo Mein noodles (or spaghetti) according to package directions or until they are al dente, then drain and rinse with cold water to stop the cooking process, shake off excess water and set aside until Step 5.
- Place all the Sauce Ingredients into a small bowl, whisk, set aside.
- In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the frozen veggies with 2 Tablespoons water, cover with a tight-fitting lid and sauté on high for 3 minutes.
- After 3 minutes, remove the lid and reduce the heat to medium-high heat and sauté until the veggies reach the desired tenderness, typically 4 to 5 minutes. Add the chickpeas and sauté for one minute. Additionally, you want as much of the water evaporated out of the pan as much as possible.
- Then add the sauce and the cooked and cooled noodles, increase the heat, simmer until the sauce thickens and the veggies, chickpeas and noodles are completely coated in the sauce. Add the baby spinach, then lower the heat and simmer for one minute.
- Remove from heat, allow to sit for several minutes so the noodles can soak up some of the liquid, then serve with your favorite toppings.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Miso: We use Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community. You can make your own by placing 4 spicy chili peppers, seeded (use gloves) into a food processor along with 1 heaping Tablespoon of minced garlic (about 4 to 5 cloves), 1 ½ teaspoons of maple syrup, 2 Tablespoons of white vinegar, ½ teaspoon cayenne pepper, 1 Tablespoon water, and a pinch of sea salt. Blend until smooth, do not puree, you want some texture. Place in a small pan and simmer over medium heat for 8 to 10 minutes. Refrigerate in a tightly sealed jar. We used 4 Fresno peppers. If you use hotter peppers, cut back on the cayenne pepper. Note: If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe. The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up.
*Storage: Refrigerate, use within 5 days