Gluten Free Vegan Chow Mein Recipes

VEGAN CHOW MEIN

Vegan Chow Mein image

I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.

Provided by SadieTheVeganLady

Categories World Cuisine Recipes Asian

Time 25m

Yield 1

Number Of Ingredients 12

Ingredients

¼ cup vegetable stock
2 teaspoons liquid amino acids (such as Bragg®)
½ teaspoon white sugar
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon vegetable stock
2 teaspoons peanut oil
1 cup canned large lima beans
¼ teaspoon salt
½ pound sweet onions (such as Vidalia®), sliced
1 rib celery, sliced diagonally
1 cup cooked brown rice

Steps:

Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

Nutrition Facts : Calories 641.9 calories, Carbohydrate 116.1 g, Fat 12 g, Fiber 20.2 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 2454.2 mg, Sugar 13.7 g

GLUTEN-FREE VEGAN CHOW MEIN

Gluten-Free Vegan Chow Mein image

Balancing the vegetables with noodles and the flavourful sauce is the success of this stunning dish. Stir fries are incredibly quick way to cook and the short time means all the ingredients retain most of their flavour, texture and nutrients. The idea is to constantly toss the ingredients so they stir fry rather than fry. You can vary the vegetables, but I found these truly bring out the ethnic chow mein flavour. Enjoy

Provided by glutenfreerecipes

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup gf tamari soy sauce
1 tablespoon fresh minced ginger
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons pure maple syrup
1/2 teaspoon tapioca starch
12 ounces gluten-free chow mein noodles
2 tablespoons extra virgin olive oil
16 ounces extra firm tofu, drained and dried with paper towel. Cut into small cubes
2 cups thinly sliced napa cabbage
2 carrots, julienned
1 medium zucchini, julienned
2 cups bean sprouts
3 green onions, thinly sliced (spring)
1 tablespoon sesame seeds

Steps:

In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside.
Cook noodles per package directions, drain and refresh under cold running water. Set aside.
Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside.
Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes.
To serve, top with green onions and sesame seeds.

Nutrition Facts : Calories 241.1, Fat 15.3, SaturatedFat 2.5, Sodium 1073.7, Carbohydrate 16.1, Fiber 4.5, Sugar 8.7, Protein 14.9

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