Lo-mein Vegetable MushroomLo-mein Vegetable Mushroom
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Lo-mein Vegetable Mushroom
1 lb. Spaghetti, whole grain
1 Onion, large
1-1/2 tbsp. Garlic, crushed
3-4 Carrots
1 cup Shiitake Mushrooms, dried
1 cup Wood Ear Mushrooms, dried pieces
1-2 lbs. Cabbage
1 to 1-1/2 tbsp. Ginger, ground
Hot Sauce or Cayenne Pepper (to taste)
1/4 cup Soy Sauce OR Bragg Aminos
1/4 cup Sesame Seeds
4 dates, pitted
1/2 tsp. Smoke Flavoring, liquid
1 tbsp. Corn Starch

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Lo-mein vegetable mushroom is a delicious Chinese style vegan recipe that will feed 6 to 8 adult as a main meal. Preparation time in about 15 to 20 minutes, and cooking time in a wok is about 15 to 20 minutes. Leftovers can be stored in a covered baking dish or other covered container in the refrigerator for several days.

Begin by putting the pasta pot on the stove top with water and heating it to boiling. At the same time soak the mushrooms in 4 cups of water to rehydrate them.

We prepare the veggies and sauce in either a large covered ceramic dish in our microwave oven or in a wok.  If cooking in a wok, stir fry the veggies in a little water from the soaked mushrooms at 375 degrees F. and reduce the heat to simmer when the sauce is added.  With this recipe, we prefer the wok.

Wash and peel the veggies and shred them in a food processer or slice the onion and cut into half rings, and place in the wok.  Crush the garlic and add to the wok.  Wash and peel the carrots; then using the vegetable peeler, make long thin carrot strips and add to the wok. Add the ginger and hot pepper and stir-fry until the veggies are cooked.

While the veggies are cooking, cook the pasta.  We cook our pasta on the stove top either in a regular pot or in a pasta pot.  When cooking pasta in a conventional pot on the stove top, we often found that the pasta would stick to the bottom of the pot.  Then we would pour the boiling water and cooked pasta into a colander to drain off the water.  With the pasta pot, the pasta never sticks to the bottom of the pot, and when it's cooked, all that is necessary is to lift out the inner pot and the water drains out.  Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.  When cooking spaghetti in the pasta pot, be sure to stir the pasta when it begins to soften, in order to make sure that none is sticking through the holes of the inner pot.

The veggies and the pasta take about the same time to cook, so when the water begins to boil, add the spaghetti to the pot and begin stir frying the veggies in a little mushroom water.  If cooking in a wok, stir frequently.

While the pasta and veggies are cooking, add 1 cup of water to the container of a high speed blender along with the soy sauce, sesame seeds, smoke flavor, dates, and corn starch, cover the container and run at high speed until the contents are smooth.

When the spaghetti is almost fully cooked, but still a little chewy, drain the spaghetti, lower the temperature of the wok to simmer, and add the spaghetti to the wok along with the soy sauce mixture, and continue stirring-frying.  When the liquid is absorbed, the lo mein is ready to serve.


Ingredients Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!