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–+ servings

Vegan Vegetable Lo Mein

Course: Dinner, Main Course
Cuisine: Chinese, Vegan
Diet: Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 20 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 466kcal
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US Customary - Metric

Ingredients

  • 5.5 oz (155 g) spaghetti (wholegrain would be best)
  • 1 tbsp olive oil
  • 1 clove garlic
  • 3.5 oz (100 g) mushrooms
  • ½ bell pepper, red
  • 1 carrot (sliced)
  • 3 tbsp white wine (3 tbsp white wine = 1 tbsp white wine vinegar)
  • ⅔ cup (115 g) peas
  • 1 handful leafy greens (eg. spinach)
  • 3-4 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 2 tsp maple syrup (or honey, if that's ok for you)
  • 1 thumb ginger, fresh (fresh, but powder is fine too)
  • 2 tsp Sriracha (or similar hot sauce)

Instructions

  • Cook the pasta according to package instructions; drain well.
  • Finely dice the garlic, slice mushrooms and bell pepper. Slice carrot into sticks
  • Get a large pan or wok, and heat olive oil over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Stir frequently until tender (3-4 minutes).
  • Then hit it with the white wine. Afterwards add the peas and leafy greens. Let it simmer and take care of the sauce.
  • Get a bowl, add soy sauce and maple syrup, minced ginger and sriracha. Whisk together and set aside.
  • When ready, stir it in the nutritional yeast, pasta and soy sauce mixture. Toss to combine.
  • Taste test and see, if it needs more soy sauce!
  • Ready to serve, enjoy!

Nutrition

Calories: 466kcal | Carbohydrates: 72g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1649mg | Potassium: 713mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6630IU | Vitamin C: 67mg | Calcium: 54mg | Iron: 2mg