Yield: 2
Vegan Lo Mein
This Vegan Lo Mein is packed with colorful vegetables and tossed in a flavorful sauce. It's a satisfying and comforting dish that's perfect for a quick and tasty meal. Enjoy!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 medium zucchini, julienned into noodles
- 1/2 cup chopped shiitake mushrooms
- 1 cup shredded cabbage
- 1 cup shredded or chopped carrots
- 1/2 cup chopped red bell pepper
- 1 tbsp coconut oil
- 2 tsp minced garlic
- 1/2 tsp sea salt
- 1/2 cup cashew butter (or sunflower seed butter if nut free)
- Sauce Ingredients
- 1 lemon, juice
- 4 tbsp coconut aminos
- 1 tsp minced garlic
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp pepper
Instructions
- Prepare the noodles first by rinsing and straining the kelp noodles under fresh water, then placing them in a bowl to soak with water and 1 tbsp vinegar (apple cider vinegar or white vinegar will do). The water should submerge all of the noodles. Let this sit for 10-15 minutes while you prepare the vegetables.
- In a large skillet, heat 1 tbsp coconut oil and add minced garlic.
- Sauté the garlic on medium heat until lightly browned, then add in the remaining vegetables.
- Sauté the vegetables on medium heat until cooked thoroughly, about 10 minutes.
- Reduce the vegetables to a simmer and cover while you strain the noodles again. Rinse the noodles, lightly pat dry, and add the noodles to the pan.
- Turn up the heat to medium/low, and toss the noodles in with the vegetables.
- Once the noodles are tossed, remove the pan from heat and cover while you prepare the sauce.
- In a medium bowl, whisk together all of the sauce ingredients until well combined.
- Add the sauce to the pan and toss all of the ingredients together until evenly coated.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 1120mgCarbohydrates: 36gFiber: 6gSugar: 13gProtein: 9g
