I don’t have a picture for you since it was dark out when I made this, but I’ll have to make this some afternoon and take one, because it’s awesome. Making this at home is awesome not only for the vegan factor, but because you can use veggies you actually like, which is important when you’re picky like me! This is for one large-ish serving, but would be good for two if you were going to serve it with a side of fried rice or something. Feel free to throw in some tofu or tempeh if you like.
Vegan Chow Mein
1-2 Tbs canola oil
1 small onion, sliced into half moons
3 stalks celery, chopped
1-2 garlic cloves, minced
1 cup bean sprouts, washed well
1 cup vegan chick*n broth
1/2 Tbs cornstarch
1 tsp soy sauce (or more if you like it that way)
Chow-Mein noodles
Mix together broth, cornstarch and soy sauce; set aside. Heat the oil in a wok or skillet. Add the celery and onion, stir-fry for 3 minutes. Add garlic, stir-fry a minute more. Add the bean sprouts, coat with the oil. Give the broth mixture a quick mix to make sure it’s combined, then add it to the wok. Stir-fry until broth is thickened and coating the veggies, which will soften.
Serve over Chow Mein noodles.
La Choy Chow Mein Noodles aren’t healthy, but they are vegan, as far as I can tell. If you can find ones that are a little less uh, industrial, feel free to use them!
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