As a vegan, one of the things I love but don't get to indulge in very often is lo mein. Most noodle dishes in Chinese restaurants contain eggs and are made with lots of oil and noodles and not enough vegetables, which leaves me feeling heavy under-nourished. Though I can occasionally find clearly vegan lo mein at places like Whole Foods, they don't taste quite the same.
So I created my own vegan lo mein recipe that's actually good for you. Oven-baked spaghetti squash makes for the perfect noodles: the key is to bake it at 375°F for at least an hour, which is brings out a surprisingly sweet flavor and turns it a lovely yellow color — perfect vegan "egg" noodles. One cup of spaghetti squash contains just 42 calories and 4 grams of sugar, and is a good source of beta-carotene, Vitamin C and potassium. With plenty of colorful vegetables and anti-inflammatory ginger, this is one healthy, flavorful and vibrant dish to satisfy your lo mein cravings!
Gluten Free Vegan Lo Mein
For the sauce: