Veggie Lo Mein (Raw, Vegan, GF)

I've been in the mood for Chinese food lately and decided to try my hand at making Raw Vegan Vegetable Lo Mein. It took a few attempts, but I now have a tested version that I am quite happy with and have been making almost every day for the past week. It's very versatile and you can use it on top of whatever your favorite noodles are along with things like bell pepper, green onions, carrots, etc. I hope that you enjoy it as much as I do! 



Ready in 5 minutes

Servings 1



  • 3 tbsp gluten-free tamari
  • 3 medjool dates
  • 2 tsp sesame oil, cold pressed
  • 2 tsp sriracha
  • 2" knob of fresh ginger
  • 1/4 cup water



  1. Place all ingredients in your high-speed blender and blend on medium-high to high speed for about a minute or until the mixture is smooth.
  2. Pour on top of your favorite noodles. I love to pour this sauce on top of zucchini or yellow squash noodles and then add in diced bell pepper, green onion, and shredded carrots. To make it more filling you can add in some tempeh, sprouted tofu, or cashews. Top everything with red pepper flakes for a spicy kick and Trader Joe's Everything But the Bagel seasoning for a little extra Asian flair. 


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