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vegan beef lo mein in a bowl

Vegan Beef Lo Mein Recipe

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5 from 2 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 6 servings


Take the classic Vegetable Lo Mein to the next level with this Vegan Beef Lo Mein recipe! It’s quick and easy, yet bursting with savory, umami-rich flavor. Perfect for busy weeknights or when you’re simply craving a takeout-inspired dish!


Soy curls

  • 4 ounces soy curls
  • 3 cups hot vegan “beef” broth
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil


  • ¼ cup reserved broth
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon white pepper

Lo mein

  • 1 tablespoon vegetable oil
  • ½ medium onion, thinly sliced
  • ½ small cabbage, thinly sliced
  • 1 large carrot, julienned
  • ½ teaspoon salt
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 3 stalks green onions, chopped, whites and green parts separated
  • 8 ounces cooked lo mein noodles
  • Optional: sesame oil, for topping

Equipment Needed


  1. Cook the lo mein noodles. Boil a large pot of water, then cook your noodles of choice according to package instructions. Drain and set aside.
  2. Rehydrate the soy curls. Place the dry soy curls in a large heat-proof bowl along with the hot vegan “beef” broth. Mix so the soy curls are submerged and set aside to rehydrate, about 10 minutes. After 10 minutes, squeeze as much excess moisture out of the soy curls as possible, reserving 1/4 cup of the “beef” broth.
  3. Toss the soy curls in cornstarch. Place the drained soy curls back in the large mixing bowl and toss with cornstarch and salt.
  4. Make the lo mein sauce. In the same small bowl with the reserved “beef” broth, add the soy sauce, hoisin sauce, dark soy sauce, brown sugar, rice wine vinegar, and white pepper. Mix to combine, then set aside.
  5. Pan-fry the soy curls. Heat a large wok or skillet over medium heat with 2 tablespoons of vegetable oil. Once hot, add the soy curls and fry, stirring occasionally, until golden brown and crispy, about 8 minutes. Remove the soy curls from the wok and set aside.
  6. Pan-fry the vegetables. Heat another tablespoon of vegetable oil in the same wok. Once warm, add the onion, cabbage, carrot, and salt. Stir fry for about 3 minutes, or until the vegetables begin to soften. Add the garlic, ginger, and the whites of the green onions and stir fry for another 2 minutes.
  7. Add the noodles. Add in the cooked lo mein noodles, the sauce, and the vegan “beef.” Toss everything until the noodles are coated well, then remove from the heat.
  8. Serve. Serve the vegan lo mein immediately while warm with reserved green onion, sesame seeds, and a drizzle of sesame oil, if desired. Enjoy! 


  • Veggies: Feel free to use other vegetables such as red bell pepper, mushrooms, or broccoli.
  • Gluten-free: If you are gluten-free, use your favorite rice or buckwheat noodles in place of the wheat-based noodles. Make sure to also use a gluten-free “beef” broth, hoisin sauce, and tamari, or an alternative gluten-free soy sauce of choice. 
  • Storage: Leftover vegan beef lo mein will keep for up to 5 days in the fridge when stored in an airtight container. Freezing is not recommended. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Stove Top