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Healthier Gluten-free Vegetarian Lo Mein

August 3, 2020

This healthier gluten-free vegan Lo Mein has quickly become one of our family favorites for lunch or dinner. It is made with all wholesome and nutritious ingredients and is healthier than your typical lo mein take out. Filled with broccoli slaw, peppers, cashews, seeds and cucumbers and tossed in a delicious sauce made with toasted sesame oil and coconut aminos. https://www.amazon.com/gp/product/B07RZ546GV/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=rachlmansfi01-20&creative=9325&linkCode=as2&creativeASIN=B07RZ546GV&linkId=bd538377f469200aabf8c8a7298fc1f5

My obsession with making our favorite takeout recipes healthier continues! I mean what can be better than whipping up your go-to order at home? It saves money, makes it a wee bit healthier and it always surprises me how easy it is to make recipes like these.

My entire family quickly became obsessed with this recipe. Ezra, Jordan, my mom, everyone! I even gave some to Ezra’s Nanny and she had it for lunch the next day. She is the cutest ever and also said this recipe was beautiful, which warms my heart!

This is the type of recipe that you will want to make over and over again. It also tastes even better cold in my opinion. Kind of like how I eat leftover food from the Chinese restaurant. Right out of the containers standing up in my kitchen. Anyone else do this?!

Next up I will try to make healthier egg rolls for us!

healthy lo meinthe best healthy lo mein

Ingredients in healthy vegan Lo Mein:

I love how many veggies this recipe packs on it! Ezra even loves it and sometimes he’ll pick around the veggies but other times he eats them with the noodles (winning!). You can feel free to toss in anything else you love or add in some chicken or protein too.

  • Gluten-free spaghetti – I love using a spaghetti or soba noodles for this recipe
  • Cashews – chopped up for a little healthy fat addition and crunch
  • Sunflower seeds – these are my favorite magical addition to any recipe lately. I love love sunflower seeds. I actually used them because I ran out of sesame seeds and they added the best crunch to this recipe.
  • Slaw of sorts – I used the broccoli slaw from Trader Joe’s. It is all organic and has broccoli and carrots and is perfect for this.
  • Cucumber – just a bit for more crunch and personally one of my faves to eat lately.
  • Red and orange peppers – I slice these up and toss them in. Just some sweet pepper but you can use hot if preferred.
  • Coconut aminos – I use this instead of soy sauce – it is delish!
  • Toasted sesame oil – can we take a moment to thank sesame oil? Adds the best flavor to any dish
  • Sea salt and black pepper

How to make gluten-free Lo mein:

  1. First off – cook spaghetti according to instructions then strain (for gluten-free pasta, I always rinse in COLD water so that the noodles don’t stick!)
  2. Next add the spaghetti back to the pan and add in the cashews, seeds, slaw, cucumber and peppers
  3. Then mix in the coconut aminos, sesame oil and sea salt and black pepper until well combined (if you need to add more coconut aminos or oil, add on in!)
  4. Finally, serve either warm or cold (I love eating these cold)

A few of my other favorite take out inspired meals:

Easy Whole30 Chinese Chicken and Broccoli

One-Skillet Whole30 Cauliflower Fried Rice

Whole30 Almond Butter Thai Noodles

Maple Sesame Glazed Cauliflower Wings (gluten-free + soy-free)

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Healthier Gluten-free Vegetarian Lo Mein

healthy lo mein

This healthier gluten-free vegan Lo Mein has quickly become one of our family favorites for lunch or dinner. It is made with all wholesome and nutritious ingredients and is healthier than your typical lo mein take out. Filled with broccoli slaw, peppers, cashews, seeds and cucumbers and tossed in a delicious sauce made with toasted sesame oil and coconut aminos.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3-4 1x
Scale

Ingredients

  • 8 ounces gluten-free spaghetti (anything works)
  • 1/3 cup cashews, chopped
  • 1/3 cup sunflower seeds
  • 1 cucumber, sliced
  • 12 ounces bag of slaw (I used the broccoli slaw from Trader Joe’s)
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 2 tablespoons coconut aminos
  • 2 tablespoons toasted sesame oil
  • Sea salt and black pepper to taste

Instructions

  1. Cook spaghetti according to instructions then strain (for gluten-free pasta, I always rinse in COLD water so that the noodles don’t stick!)
  2. Add the spaghetti back to the pan and add in the cashews, seeds, slaw, cucumber and peppers
  3. Mix in the coconut aminos, sesame oil and sea salt and black pepper until well combined (if you need to add more coconut aminos or oil, add on in!)
  4. Serve either warm or cold (I love eating these cold)

Notes

*Store leftovers in airtight container for 5 days

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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