Meatless Meal: Veggie Lo Mein

I’ve been on a no meat meal kick as of late. While I know this is a rather unpopular statement, some might even say controversial…I LOVE MUSHROOMS. And…of course, I married a man who loathes them, or at least the texture of them. Mushrooms are very much a hated vegetable.

Typically it is a texture thing because most mushrooms take on the flavor of whatever you add them to. So I have made it my mission to sneak mushrooms in as many meals as I can and see which of my boys’ notices. When I am adding mushrooms to something, I prefer cremini or the white button mushrooms as opposed to portabello mushrooms.

Did you know they are all the same family of mushrooms? It just depends on how long they mature before they are picked. So white button mushrooms are babies and are picked early on. They tend to have the mildest flavor and easily crumble and mold into whatever you are cooking.

Cremini mushrooms are my favorite, they are also called baby bellas or baby portabellas since they are in between button mushrooms and portabellas. They have a tiny bit more flavor but are more structured so they don’t fall apart as easily.

Lastly, there are portabella mushrooms, the daddy of the bunch. If you are a mushroom lover, go for these. There is no hiding them in anything even if you finely chop them. There are other mushrooms as well such as shitake, but I tend to cook mostly with the 3 most known ones.

If you are on the fence with mushrooms, did you know that cremini mushrooms are an excellent source of nourishment for cancer patients? They not only contain nutrients that help with prevention of cancer, but also are an amazing source to help build up bone marrow and also help lessen side effects of chemotherapy and radiation treatments (not to be confused with hallucenogenic mushrooms).

Mushrooms also aid in combating fatigue, cardiovascular disease, as well as improving gut health. Mushrooms are also very high in potassium which is great for rebuilding immune systems after a major virus or bacteria attack. Potassium is needed to help lower sodium levels in the body, helps in maintaining a healthy blood pressure, protect against weak bones and helps rebuild muscles after grueling workouts.

Veggie Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 5 servings
Calories 459 kcal


  • Wok


  • 2 cups cremini mushrooms diced
  • 16 oz broccoli florets chopped
  • 1 cup carrots peeled and cut into thin strips
  • 2 medium shallots diced
  • 1 large red bell pepper cut into thin strips
  • 2 large garlic cloves minced
  • ½ tbsp fresh ginger peeled and minced
  • 16 oz lo mein noodles
  • 2 tbsp avocado oil
  • 1 tbsp sesame seed oil
  • ½ tsp fish sauce
  • 1 tbsp rice wine vinegar
  • cup low sodium soy sauce to make it whole 30 compliant substitute for amino acids
  • sesame seeds for garnish
  • salt and pepper to taste


  • In a separate pot, begin boiling water for the lo mein noodles. While the water begins to boil, chop the vegetables according to the directions. Have all of the various oils and sauces ready to add into the wok quickly. When making lo mein, the cooking process goes very quick.
  • In the wok, drizzle in 1 tbps of avocado oil and add in the carrots and broccoli. These vegetables take the longest to cook, so add them first. By this time it is probable that the water for the noodles is boiling. Lo Mein noodles also cook very quickly, they are basically unseasoned Ramen noodles. Place them in the boiling water and use a fork to help them unclump. This process only takes a few minutes. Drain from water once the noodles are no longer stuck together.
  • Then add the rest of the vegetables in this order: red bell pepper, shallot, garlic, ginger, and then mushrooms. Stir and toss for a minute or so between each addition and at the end add in the rest of the oils and sauces other than the soy sauce. Leave the soy sauce for the very last.
  • Before adding in the soy sauce, add in the lo mein noodles and toss until the noodles and vegetables are evenly combined. Lastly, add the soy sauce in and toss for another minute or two to let the flavors meld together. Salt and pepper to taste, you may find you don't need salt becvauseof the other ingredients already added. Serve immediately, top with sesame seeds and chopped green onions if desired.


Serving: 1servingCalories: 459kcalCarbohydrates: 80gProtein: 13gFat: 11gSaturated Fat: 1gSodium: 941mgPotassium: 631mgFiber: 6gSugar: 6gVitamin A: 5869IUVitamin C: 125mgCalcium: 67mgIron: 1mg
Keyword Asian, fresh vegetables, keto, paleo, vegetarian, whole 30
Tried this recipe?Let us know how it was!

If you are seriously not a fan of mushrooms, you can make this with chicken or beef or your favorite protein. Just make sure you cook the protein before you begin with the vegetables. Then follow the rest of the directions from above.

Also, you don’t necessarily need a wok to create this recipe, but it is super helpful. A large shallow frying pan works, but cook time will be a little bit longer and you will need to be sure the ingredients don’t stick to the bottom of the pan. Woks are generally non-stick.

Do you have a favorite meatless meal? Are you a fan of mushrooms or do you loath them? Hope y’all are having an amazing week. Stay safe and hug your loved ones.

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