Vegetarian Zucchini Lo Mein

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Sauce

60 mL

Soy-Free Tamari Sauce

I used Oceans Halo No Soy Soy-Free Sauce

5 mL

Sesame Oil

7 g

Raw Honey

or Maple Syrup for vegan

Lo Mein

2

Large Zucchini

spiraled into noodles

15 mL

Sesame Oil

1 bunch

Scallions , chopped

white and green divided

2

Large Carrots , julienned

1

Large Bell Pepper

cut into matchstick

80 g

Shredded Red Cabbage

25 g

Chopped Kale

100 g

Chopped Mushrooms

25 g

Roughly Chopped Cashew Nuts

Garnish

to taste

Chopped Scallions

to taste

Hemp Hearts

to taste

Fresh Herbs

Cooking Instructions

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Step 1

Add Soy-Free Tamari Sauce (60 mL) , Sesame Oil (5 mL) , and Raw Honey (7 g) to a small mason jar and whisk or add the lid and shake.

Step 2

Then, add Sesame Oil (15 mL) to a large skillet with the Scallions (1 bunch) (white pieces) and cook for 1-2 minutes.

Step 3

Once the onions begin to become translucent, add Carrots (2) , Bell Pepper (1) , and Red Cabbage (80 g) , cook additional 3-4 minutes, stirring frequently.

Step 4

Finally, add Mushrooms (100 g) and Kale (25 g) and cook until all veggies are soft, 3-4 minutes.

Step 5

Add Zucchini (2) and sauce to skillet, stir to combine, cover with a lid and cook approximately 3 minutes, or until zucchini noodles are cooked to your preference. Be careful not to overcook.

Step 6

Divide among 2 or 3 bowls, add Cashew Nuts (25 g) , and optional protein such as chicken, steak, or tofu. Garnish with Scallions (to taste) , Fresh Herbs (to taste) , and Hemp Hearts (to taste) . Enjoy!