Veggie Lo Mein Recipe // Quick and Healthy Meal

veggie lo mein recipe

This 35-minute Veggie Lo Mein recipe is simple and packed with flavor for a quick weeknight meal!

Customize the ingredients with whatever you have available, and you have a meal that will never get boring.

VEGGIE LO MEIN

On those days when you’re staring at your fridge full of vegetables but don’t want to spend all night preparing a meal, this meal is for you.

It requires just two pans (or one, depending on the noodles you use), no fancy or difficult-to-find ingredients, and it’s far healthier than the takeout versions.

The recipe can be made to be gluten-free.

 

Lo Mein Ingredients

  • ¾ package spaghetti or other types of noodles can be used. ***(see note below)
  • ¾ bunch broccoli, chopped
  • 2½ cups frozen edamame
  • 3 carrots, shredded
  • 4 cups spinach
  • 1½ tbsp coconut oil, or your choice of vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 tbsp ginger, minced
  • 6 tbsp soy sauce
  • 3 tbsp white vinegar
  • 2 tsp sesame oil
  • 6 eggs, beaten

 

*** Lo Mein Noodles: Use your favorite noodles (regular, gluten-free, or grain-free), such as rice noodles, ramen noodles, ribbon noodles, udon noodles, buckwheat, or linguine.

However, I like using SPAGHETTI NOODLES.

Yupp – even your favorite Italian noodles, like spaghetti, work for this vegan Asian recipe and are pretty yummy. (I love Garofalo Organic Noodles that are NOT ENRICHED )

Lo Mein Vegetables: I love this recipe because you can use whatever vegetables you have on hand.

It is so versatile and tasty. Here are some options that you can try:

  • Zucchini
  • Bell Pepper
  • Mushrooms
  • Garlic
  • Green Onions
  • Beansprouts
  • Snow peas
  • Spinach/ kale
  • Bok Choy
  • Cabbage
  • Eggplant

*** If you want to add more protein, you can add tofu, shrimp or chicken.

Lo Mein Instructions

1 – Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions, or until al dente, stirring occasionally. Add broccoli, edamame, carrots, and spinach in the last 2 minutes of cooking. Drain and set aside.

2 – Meanwhile, heat vegetable oil in a skillet over medium-high heat. Add onions and cook until softened, about 4-5 minutes.

3 – Add ginger, soy sauce, vinegar, and sesame oil and stir-fry until fragrant, about 30 seconds.

4 – Add eggs and cook until set, about 2 minutes.

5 – Add spaghetti and veggies and stir to combine. Cook until heated through, about 2 minutes.

STORING INSTRUCTIONS

Keep any leftovers in an airtight container in the fridge for 2-3 days. You can eat the leftovers cold or reheat them on the stove-top or in a microwave.

I like having the leftovers for breakfast. It is even yummy cold.

Enjoy!

Veggie Lo Mein Recipe // Quick and Healthy Meal

veggie lo mein recipe

This 35-minute Veggie Lo Mein recipe is simple and packed with flavor for a quick weeknight meal! 

  • Prep Time35 min
  • Total Time35 min
  • Ready in35
  • Yield6

INGREDIENTS

    • ¾ package spaghetti or other types of noodles can be used. ***
    • ¾ bunch broccoli, chopped
    • 2½ cups frozen edamame
    • 3 carrots, shredded
    • 4 cups spinach
    • 1½ tbsp coconut oil, or your choice of vegetable oil
    • 1 yellow onion, thinly sliced
    • 1 tbsp ginger, minced
    • 6 tbsp soy sauce
    • 3 tbsp white
    • vinegar
    • 2 tsp sesame oil
    • 6 eggs, beaten

INSTUCTIONS

1

Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions or until al dente, stirring occasionally. Add (3/4 bunch) of broccoli, (2 1/2 cups)  edamame,  (3 carrots) carrots, and (4 cups) spinach in the last 2 minutes of cooking. Drain and set aside.

 

 
2

Meanwhile, heat (1 1/2 TB) vegetable oil in a skillet over medium-high heat. Add (1 sliced) onion, and cook until softened, about 4-5 minutes.

3

Add (1 TB) ginger, (6 TB) soy sauce, (3 TB) vinegar, and (2 tsp) sesame oil and stir-fry until fragrant, about 30 seconds.

4

Add eggs and cook until set, about 2 minutes.

5

Add spaghetti and veggies and stir to combine. Cook until heated through, about 2 minutes.

 

 

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Delicious Crunch Roll Bowl Recipe With Spicy Mayo Dressing

crunch roll bowl

This crunch roll bowl is a delicious combination of teriyaki browned tofu, served over a bed of rice, and topped with edamame, cucumber, avocado, and a little toss of crunchy onions. Top it off with a drizzle of spicy mayo dressing and you’ve got a tasty crunch roll bowl that you’re going to fall in love with.

When it comes to sushi, I’m not much of a fan of the fish-based rolls, BUT I do love a good California crunch roll! This recipe is quick and easy to make and the flavor is to die for.

If you’re not a tofu lover, you can substitute it for portobello mushrooms, or just leave it out completely. If you’ve never tried tofu, I suggest you give it a whirl. The teriyaki sauce really does make it taste good and it is a good source of protein.

crunchy roll bowl rice

Preparing the rice for this CRUNCH ROLL BOWL dish can be done a lot faster using the Instant Pot (my favorite appliance ever)! 

crunch roll bowl ingredients

Crunch Roll Bowl Ingredients

  • 1 block extra firm tofu
  • 1 cup rice, uncooked
  • 2 cups frozen shelled edamame
  • 1 cucumber, finely diced
  • 1 avocado, cut into chunks or slices
  • 1 jalapeno, thinly sliced (if you want more heat)
  • a swish of neutral oil (avocado or olive oil)
  • ½ cup teriyaki or a savory-sweet Asian-inspired sauce
  • ½ cup crunchy fried onions, crushed (the kind you buy in a carton when you’re making green bean casserole).

Spicy Mayo Ingredients

  • ½ cup mayo
  • 2-3 Tablespoons Sriracha (adjust to taste)

Crunch Roll Bowl Instructions

1- Prepare the spicy mayo by simply mixing the mayo and sriracha together.

2- Prep the tofu: Press the water out of the tofu. (Here is a great video showing how to do that if you don’t know how).

3- Cook the rice (Use the Instant Pot if you have one)!

4- Cook edamame according to package directions.

5- Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium-high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of teriyaki sauce, just enough to coat the tofu, and stir fry again until golden brown.

6- Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.

Enjoy!

Yum, Yum!

Delicious Crunch Roll Bowl Recipe With Spicy Mayo Dressing

crunch roll bowl
This crunch roll bowl is a delicious combination of teriyaki browned tofu, served over a bed of rice, and topped with edamame, cucumber, avocado, and a little toss of crunchy onions. Top it off with a drizzle of spicy mayo dressing and you’ve got a tasty crunch roll bowl that you’re going to fall in love with.
  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield4

INGREDIENTS

    • 1 block extra firm tofu
    • 1 cup rice, uncooked
    • 2 cups frozen shelled
    • edamame
    • 1 cucumber, finely diced
    • 1 avocado, cut into chunks or slices
    • 1 jalapeno, thinly sliced (if you want a more heat)
    • swish of neutral oil
    • ½ cup teriyaki or savory-sweet Asian-inspired sauce
    • ½ cup crunchy fried onions, crushed

Spicy Mayo

    • ½ cup mayo
    • 2-3 Tablespoons sriracha (adjust to taste)

INSTUCTIONS

1

Prep the tofu: Press the water out of the tofu. (Here is a great video showing how to do that if you don’t know how).

 
2

Cook the rice (Use the Instant Pot if you have one)!

3

Cook edamame according to package directions.

4

Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce, just enough to coat the tofu, and stir fry again until golden brown.

5

Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.

6

Enjoy! YUM, YUM!

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Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger

These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

We have been eating a little healthier at our house lately, and have been cutting back on the meat we eat. We have gone totally vegetarian in the past but for some time now have been eating meat, too much meat for my liking. I’m not saying I want to be totally vegetarian again but would like to be more PLANT BASED in my food consumption.

If you want an interesting read or something interesting to watch regarding food, check this out: FORKS OVER KNIVES. You can get the book here or watch the video here.

I’m not saying this is “the perfect way to eat” but it does have some good nuggets to consider.

Oh, food, such a quandary and complicated topic. We can discuss my food journey in another post. Perhaps some of you can relate to the frustration in knowing what way to eat. There are so many theories and philosophies when it comes to food.

Regardless, if you’re wanting something good to eat and want to try something new, give this black bean burger recipe a whirl.

Years ago we tried this recipe and it was definitely a keeper! I can’t believe I haven’t shared it until now. When I first made these black bean burgers, my 16-year-old son (now 26) really liked them. He came home from skiing one day and was trying to find something to eat. I had made a double batch of these burgers and had frozen what we didn’t eat. He popped one reluctantly in the frying pan (another interesting healthy food) to warm up and ended up getting another one out to eat. The next day after school he had another one for a snack. If a picky 16-year-old thinks they are tasty, perhaps you will too.

black bean burgers

Put them on a toasted bun with some lettuce, tomatoes and the usual burger condiments, and you won’t miss the beef at all. I like to make up a double batch and freeze them in a zip bag. They make great quick snacks and another easy quick meal!

Black Bean Burger Ingredients

  • ½ cup prepared salsa
  • 2 (15 ounce) cans black beans, rinsed
  • 1 cup well-crushed tortilla chips (You can substitute slightly blended oatmeal)
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise or (optional vegan alternative)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons avocado oil, divided
  • 8 burger buns, toasted

Condiments:

  • ½ cup prepared guacamole
  • 8 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion

Black Bean Burgers Instructionsblack bean burgers salsa

  1. Place salsa in a fine-mesh strainer and stir a few times to drain excess liquid.black bean burger chips
  2. Crush tortilla chips. I like to put chips in a zip bag and mash them with my fist to crush them. These are blue corn chips in the photo. I don’t usually use blue chips. (This is a good way to use up those crushed chips in the bottom of the bag).black bean burgers beans
  3. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, crushed tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin, and salt. Let stand for 10-30 minutes in the refrigerator.black bean burger patties
  4. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).black bean burgers fry pan
  5. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 3-4 burgers and cook until browned and heated through, 3 to 4 minutes per side.
  6. Repeat with the remaining oil and burgers.
  7. Serve the burgers on buns with guacamole, tomato slices, sprouts, and red onion.

Black Bean Burger Tip

Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

If you have any great ideas or tips for eating a plant-based diet or any great resources to share, please comment below.

Enjoy!

 

Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger
These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield8
  • Serving Size1

INGREDIENTS

    • ½ cup prepared salsa
    • 2 (15 ounce) cans black beans, rinsed
    • 1 cup well-crushed tortilla chips
    • ½ cup grated white onion
    • 1 large egg, beaten
    • 3 tablespoons mayonnaise
    • 4 teaspoons chili powder
    • 2 teaspoons ground cumin
    • ¾ teaspoon salt
    • 3 tablespoons avocado oil, divided
    • 8 burger buns, toasted 
     

Condiments

    • ½ cup prepared guacamole
    • 8 slices tomato slices
    • 1 cup sprouts
    • ½ cup thinly sliced red onion

INSTUCTIONS

1

Place the salsa in a fine-mesh strainer and stir a few times to drain excess liquid.

2

Mash the beans with a potato masher in a large bowl until no whole ones remain. 

3

Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10-30 minutes in the refrigerator.

4

Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).

5

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side.

6

Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

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Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Roasted Veggie Orzo Salad Recipe | Simply Delicious

roasted veggie orzo salad

Oh, baby, this warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

Makes a great leftover meal the next day and the salad is good cold or reheated.

Feel free to add whatever vegetables you want to roast. I give some other options below.

The dressing for this roasted veggie orzo salad is also really good on other things. You’ll see when you make it and taste it how versatile and yummy this would be on other things, and it is so simple to make!

roasted veggie orzo

What is orzo?

Orzo is a thin, oval, rice-shaped pasta that is often used in soups in Italian cuisine, but you can use it in pasta dishes, soups, grain bowls, and other places where a small pasta can come in handy. Here are some tips on how to cook it.

Roasted Veggie Orzo Salad Ingredients

  • 3 cups COOKED orzo (quinoa, rice, or gluten-free orzo)
  • 2 diced red pepper
  • 4 diced large carrots
  • 1 small head of cauliflower (chopped)
  • 2 zucchini (cubed)
  • 1 red onion (diced)
  • 1 15 oz can chickpeas rinsed and drained
  • 1/2 cup feta (optional vegan feta)
  • parsley: garnish

Other veggie options: asparagus, mushrooms, cherry tomatoes, and broccoli.c

Dressing Ingredients

  • 1/2 cup hummus (EASY TO MAKE RECIPE HERE).
  • 2 TB lemon
  • 1 TB extra virgin olive oil
  • 2 TB water
  • 1 tsp garlic powder
  • salt (to taste)
  • pepper (to taste)

This roasted veggie orzo salad dressing can be used and is so yummy for all kinds of other salads and dressings, and it is so simple to make!

warm roasted veggie orzo salad youmakeitsimple.com

Instructions Roasted Veggie Orzo Salad

  1. Preheat the oven to 425° F.
  2. Cook orzo following directions on the package. Drain and set aside.warm roasted veggie orzo salad chopper
  3. Chop the vegetables and place them in a big bowl. ( I LOVE THIS FOOD CHOPPER). It comes in so handy when making soups, salads, and snacks. I use it all the time).
  4. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat veggies.
  5. Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

  6. Roast the veggies for 30 minutes.

  7. Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

  8. Add all ingredients into a large serving bowl.

  9. Mix dressing together and pour on top. Garnish with parsley!

roasted veggie orzo salad

This roasted veggie orzo salad is a really good salad for parties, family gatherings, and luncheons. 

Roasted Veggie Orzo Salad Recipe | Simply Delicious

roasted veggie orzo salad

This warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield8
  • Serving Size1 cup

INGREDIENTS

SALAD

    • 3 cups cooked orzo (quinoa, rice, or gluten-free orzo)
    • 2 diced red pepper
    • 4 diced large carrots
    • 1 small head of cauliflower (chopped)
    • 2 zucchini (cubed)
    • 1 red onion (diced)
    • 1 15 oz can chickpeas rinsed and drained
    • 1/2 cup feta (optional vegan feta)
    • parsley: garnish

SALAD DRESSING

    • 1/2 cup hummus
    • 2 TB lemon
    • 1 TB extra virgin olive oil
    • 2 TB water
    • 1 tsp garlic powder
    • salt (to taste)
    • pepper (to taste)

INSTUCTIONS

1

Preheat oven to 425° F.

 
2

Cook orzo following directions on the package. Drain and set aside.

3

Chop vegetables and place them in a big bowl. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat the veggies.

4

Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

5

Roast the veggies for 30 minutes.

6

Make the dressing while veggies are roasting.

7

Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

8

Add all ingredients into a large serving bowl and mix well.

9

Enjoy!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Quinoa & Bean Salad | Lime Cilantro Dressing

Are you ready to open your mind and palate to a new brightly colored and yummy salad? This versatile and delicious quinoa & black bean salad is just the ticket. Loaded with nutrition and flavor, this salad can be eaten alone or as a side dish.

We (my husband and I) have been trying to step up our healthy eating game over the past month. A more plant-based way of eating is what we’re shooting for. Of course, we go through cycles. Years ago we were totally plant-based eaters for almost 2 years. Slowly we started adding things back into our diet and bam, now we have to go through withdrawals again. I LOVE CHEESE!

Food is a funny thing. So many philosophies and theories out there, but what I always come back to is to and feel good about is eating whole foods. I love Michael Pollan’s way of thinking about food. He summed it up in seven words-

“Eat food, not too much, mostly plants.”

If you want a good read about how he thinks, this is a good book.

The base of this salad is quinoa. Not familiar with quinoa? You can read more about the awesomeness of this little seed here in THIS POST. As for now, I hope you’ll give it a whirl in this salad recipe. It is so easy to make, especially if you have an Instant Pot, and it is so versatile.

Let’s get back to the black bean & quinoa salad.

I will list the ingredients; however, you can add or take away whatever you please. This recipe is so easy to modify to your liking, adding different veggies, or herbs as you like. I will give you some yummy suggestions

quinoa & bean salad Ingredients (serves 4-6)

Salad

  • 1  1/2 cups cooked quinoa
  • chickpeas, 1 can 
  • kidney beans (black beans are good also), 1 can 
  • 1 cucumber, quartered and chopped (peel if not organic)
  • 1-2 tomatoes, chopped
  • 3 TB chopped fresh cilantro
  • 1 1/2 cups cooked quinoa, cooled (cook quinoa while chopping veggies)
  • optional additions: black olives, avocado, toasted pumpkin seeds, green onion, chopped carrots, feta cheese

Dressing

  • 4 TB olive oil
  • 2 TB plum vinegar or red wine vinegar
  • 2 tsp garlic powder
  • 1/2 tsp cumin
  • salt and pepper to taste
  • Juice of 2 limes

Cooking the quinoa

Stovetop method:

  • Rinse 1 cup quinoa well in a fine strainer.
  • Place 2 cups of water and quinoa in a saucepan. Bring to a boil.
  • Turn heat on low, cover, and cook for 15 minutes.
  • Let cool and fluff with a fork.

Instant Pot Method:

Instructions

  1. In a small bowl or jar, mix olive oil, vinegar, lime juice, and spices.
  2. Chop vegetables.
  3. Drain and rinse beans.
  4. In a large bowl, add beans, veggies, and quinoa.
  5. Pour dressing over the top and mix well.
  6. Chill and serve.
This makes a great lunch served with corn chips or flatbread.
 
Enjoy!

Quinoa & Bean Salad | Lime Cilantro Dressing

Are you ready to open your mind and palate to a new brightly colored and yummy salad? This versatile and delicious quinoa & black bean salad is just the ticket. Loaded with nutrition and flavor, this salad can be eaten alone or as a side dish.

  • Prep Time10 min
  • Cook Time12 min
  • Total Time22 min
  • Serving Size6

Ingredients

Salad

    • 1  1/2 cups cooked quinoa
    • chickpeas, 1 can 
    • kidney beans (black beans are good also), 1 can 
    • 1 cucumber, quartered and chopped (peel if not organic)
    • 1-2 tomatoes, chopped
    • 3 TB chopped fresh cilantro
    • 1 1/2 cups cooked quinoa, cooled (cook quinoa while chopping veggies)
    • optional additions: black olives, avocado, pumpkin seeds, green onion, chopped carrots

Dressing

    • 4 TB olive oil
    • 2 TB plum vinegar or red wine vinegar
    • 2 tsp garlic powder
    • 1/2 tsp cumin
    • juice of 2 limes
    • salt and pepper to taste

Stove top method

1
  • Rinse 1 cup quinoa well in a fine strainer.
2
  • Place 2 cups water and quinoa in a sauce pan. Bring to a boil.
3
  • Turn heat on low, cover and cook 15 minutes.
4
  • Let cool and fluff with fork.

Instant Pot method

6

Instructions

7
  1. In a small bowl or jar, mix olive oil, vinegar, and spices.
  2. Chop vegetables.
  3. Drain and rinse beans.
  4. In a large bowl, add beans, veggies, and quinoa.
  5. Pour dressing over the top and mix well.
  6. Chill and serve.
8
This makes a great lunch served with corn chips, or flat bread.
 
Enjoy!

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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