Vegan Chow Mein Recipes

VEGGIE-PACKED CHOW MEIN RECIPE BY TASTY

Steps:

• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
• Add the cabbage, shiitake mushrooms, snow peas, and corn.
• In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
• Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
• Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
• Enjoy!

VEGAN CHOW MEIN

Steps:

• Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
• Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
• Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

VEGETABLE CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain, rinse with cold water, and set aside.
• Mix all the sauce ingredients in a small bowl until well combined, and set aside.
• Heat the oil in a wok or large skillet and sautée the garlic a little bit. Stir continuously and add the remaining veggies (red bell pepper, carrot, cabbage, mushrooms, and green onions).
• Cook over high heat for about 2-3 minutes, or until the veggies are done to your liking, stirring continuously.
• Add the cooked noodles and the sauce into the wok or skillet and cook for 1 minute, stirring continuously.
• Serve your chow mein recipe immediately with some chopped tempeh bacon, fried tofu, baked tofu, or tempeh.
• Keep the vegetable chow mein leftovers in an airtight container in the fridge for 3-5 days.