This quick and easy gluten free vegan lo mein recipe is my total new go-to for a weeknight meal to keep the whole family happy!
This gluten free and vegan lo mein dish comes together in about 30 minutes, making it a great weeknight meal that is just as fast as take out!
Lo Mein Variations
What I totally love about this recipe is that you can customize it to suit you and your allergies! When I photographed my dinner this night, I used onions, garlic, ginger, carrots, broccoli, and baby bok choy.
Some other possible veggies you can add are:
- Snow pea pods
- red peppers
For protein, you can leave it as it is since the noodles are rich in protein. For an extra boost, try adding:
How to Make Lo Mein
Begin with the sauce. Throw all ingredients into a sauce pot and bring it to a firsts boil over low-medium heat. What a first boil is when you get the first big bubble of a boil in the middle of the sauce. Give it a good stir for another minute and then remove from the heat and cover. Set it aside for the end.
Next, chop up and get your veggies cooking in a sauce pot or steamer basket on your stove. How you cook your veggies will be determined by which veggies you use.
Now, bring water to a boil in a large pot to make the rice noodles. Make them according to package directions but do NOT rinse them with water when done. We want them to be nice and hot to bring this meal together.
Finally, mix your veggies and sauce in with your drained noodles. Give everything a good stir to incorporate the sauce and dinner is done!
Making a Perfect Sauce
Let’s talk about this sauce! It’s thick and filled with ginger and garlic – two things I love to add to my diet for their immune boosting ability!
The tasty sauce makes this come together so quick thanks to the richness of veggie broth combined with date molasses. If you don’t have date molasses, a good swap is to use brown rice syrup or table syrup (think Log Cabin), or even maple syrup in a pinch.
When making this gluten free, make sure you are using a gluten free soy sauce. Wheat is used in traditional soy sauce that you get with takeout, so get a brand that says gluten free on the bottle. If you are allergic to soy, try adding coconut amino acids.
Finally, fresh ginger and garlic are a must in this sauce. It brings an extra zestyness to the party that powdered and dried ginger and garlic just can’t. Trust me on this and go for the fresh!
Want more quick dinner ideas?
- 1 cup low-sodium vegetable broth
- ¼ cup gluten free soy sauce
- 2 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 ½ teaspoon tapioca, arrowroot, or cornstarch
- ¼ cup date molasses or brown rice syrup
Noodles and Veggies
- 1 pack brown rice noodles
- ½ yellow onion, minced
- 7-8 carrots, diced
- 2 cups broccoli crowns
- 3 bunches baby bok choy, chopped
Make the Sauce
- In a small sauce pan, combine and whisk all sauce ingredients. Heat over medium heat until first boil, or when you see a good bubble form in the center of the sauce.
- Reduce heat to low and simmer one minute, stirring constantly. Set aside until rest of dish is finished.
Make the Noodles and Veggies
- Cook noodles according to package directions. Drain and keep warm.
- Heat a large flat bottom skillet over high heat. Add onion and cook for 3-4 minutes, adding water or broth as necessary, 1 tablespoon at a time to prevent sticking. Add carrots, cooking for another 3-4 minutes. Add broccoli and baby bok choy; cook and stir for an additional 3 minutes, or until desired softness of veggies is reached.
- When veggies are done, add the cooked noodles to the dish and half of the sauce. Toss to coat. Cook for one minute more. Season with red pepper flakes if desired.