People ask me if I miss meat. I don?t mind the question, of course, and the answer is a resounding ?no? – not when I have recipes like this vegan chow mein, anyway.
The most important thing with vegan chow mein is the sauce – the vegetables (or meat) is down to the individual. It?s such a versatile dish that as long as you?ve got the sauce nailed, you?ve got a tasty meal to come.
This recipe took a lot of practice, and a lot of trial and error. But if we may say so, and in our humble opinion, nailed it we have.
A big thanks to Lorena who helped us out with the original recipe – she put the building blocks in place for something great.
DIY Vegan Chow Mein
Exactly how you make your veggie chow mein is up to you. Carrot, onion and baby corn seem to be the most popular ingredients used (in the Western hemisphere at least), with spinach, broccoli, cabbage, bok choy and shiitake mushrooms as close runners up. Noodles are always involved, too, and we?ve tried many different types. I?m happy to say that all forms have worked well – be they wide rice noodles, glass noodles, fried ramen or ?generic? noodles. Just cook them to packet instructions and they?ll be more than fine.

Is this vegetable chow mein authentic"
An interesting question indeed.
Growing up, when we were treated to a Chinese restaurant or take-out, I often opted for chow mein. It was consistently tasty, and everywhere had it on the menu. It followed a rough pattern and there were rarely ...