Healthier Gluten-free Vegetarian Lo Mein

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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.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 3-4 1x


  • 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


  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)


*Store leftovers in airtight container for 5 days

  • Author: Rachel