Easy Winter Vegetable Lo Mein
This easy vegetarian lo mein is loaded with all of the best vegetables winter has to offer. It’s vegan and can easily be made gluten-free as well!
I have to admit, I usually shy away from making recipes like this for dinner because they don’t pair well with wine.
I KNOW, that sounds so bad, but it’s true.
That and the fact that I was raised in a household that ate the Standard American Diet (with the occasional influence from my French and Italian grandparents) so I didn’t have a lot of exposure to other styles of cooking growing up.
But as I’ve opened my eyes to different cuisines in my twenties and thirties, I’ve fallen in love with many of them and have had the desire to recreate them at home. So this year one of my goals is to challenge myself to mix things up and bring those foods into my own kitchen more often.
This recipe is definitely a baby step, considering how easy it is to make.
In fact, I’m sure some of you are probably laughing at me right now but hey, we all have to start to somewhere!
It’s similar to most Lo Mein recipes you’ll find except I used kale in place of cabbage and left out the refined sugar because I found that it doesn’t really need it. However if you want to add a little honey (which would make it non-vegan) or coconut sugar for sweetness, feel free to do so.
To make it all you have to do is sauté the veggies in one pan and cook the pasta (err…noodles) in another.
While they’re cooking, you whisk together the sauce in a small bowl. Then you strain the pasta, add it to the pan with the veggies and the sauce, stir it all together and it’s ready to eat!
Super easy, right?
This dish is also typically made with lo mein egg noodles but I used whole wheat spaghetti instead. My Italian roots are showing, aren’t they? ;)
You can also use gluten-free pasta, but I recommend sticking with a thicker style such as spaghetti or linguine for best results.
All together, it’s a delicious way to get in some whole grains and a bunch of winter veggies! I hope you enjoy it!
8 ounces whole wheat spaghetti*
1 tablespoon olive oil
1 tablespoon sesame oil
1 onion, diced
3 garlic cloves, minced
8 ounces sliced mushrooms (I used cremini)
2 cups sliced kale leaves (approx. 1 bunch)
1/2 cup vegetable broth (or water)
2 cups broccoli florets
3 large carrots, cut into matchsticks
For the Sauce
1/4 cup Tamari (or soy sauce)
1 teaspoons sesame oil
1 tablespoon rice wine vinegar
suggested toppings: diced green onion and sesame seeds
- Bring a large pot of water with 1/2 teaspoon of salt to a boil. In a separate large pan, warm one tablespoon olive oil over low-medium heat. Add the onion and cook for 3 minutes, until translucent. Then add a tablespoon of sesame oil, the sliced mushrooms and the garlic, stir together and cook for 5 more minutes.
- By now the water should be boiling. Add the pasta and cook until al dente (just slightly undercooked).
- Once the mushrooms have started to release their liquid, toss the kale into the pan and continue to cook for 2 more minutes, until it starts to wilt. Next add the broccoli and the carrots along with the vegetable broth then cover and cook for 10 minutes, until they are tender.
- Meanwhile, whisk together the ingredients for the sauce in a small bowl.
- Strain the pasta and add it to the pan with the vegetables along with the sauce. Stir together over low heat until the pasta and vegetables are well coated. Transfer to separate bowls, sprinkle with sesame seeds and diced green onion then serve warm.
- Store leftovers in an airtight container for up to 3 days.
*you can also use whole wheat linguine, lo mein egg noodles or gluten-free spaghetti/linguine
To lessen the amount of sodium, you can use reduced sodium tamari