Vegan Noodles with Meatless Meatballs

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This Vegan Noodles with Meatless Meatballs recipe is so good, you won’t be able to stop eating. It’s nutty, spicy, sweet and so irresistibly delicious…and it’s pretty healthy too.
My Vegan Lo mein noodles with vegan meatballs are one of those quick, go-to, last minute recipes that always turns out amazing. I like to think of it as a fusion between Spaghetti with meatless meatballs and traditional vegetable Lo Mein. It’s packed with goodness – sliced carrots, broccoli florets, spicy peppers, garlic, corn, water chesnuts and vegan meatballs.

What vegan meatballs to use

I like to make my own vegan meatballs and usually have a large pre made batch waiting in the freezer. I find it easier to have the meatballs prepared in advance on busy weeknights, because I’m usually running low on energy around dinner time, and want a quick, easy and tasty meal that I can prepare in under 30 minutes. But if you have the energy, it’s easy to make vegan meatballs in the moment. It will add a little extra cooking time, though.
If you’re like me and want to make your own vegan meatballs, you can use any of my vegan meatball recipes – try my amazing vegan tofu meatballs here, or my high protein vegan meatballs here, or my easy vegan italian meatballs here.
If you’re not in the mood to cook meatless meatballs and you don’t have any waiting in the freezer, you can always just leave out the meatballs. The recipe is still delicious and filling thanks to all the vegetables.

What’s great about this Vegan Noodles with Meatless Meatballs recipe:

  • Quick and easy to make
  • Packed with amazing flavors
  • Loaded with vegetables, vitamins, minerals and natural fibers
  • A favorite with adults and children alike
  • Vegan and can be made gluten free – just switch the lo mein noodles for rice noodles

Gluten Free version

If you need a gluten free option, you’re in luck. This recipe is so easy to make gluten free – simply switch out the lo mein noodles with rice noodles and you’re all set. And don’t forget to combine with one of my vegan and gluten free meatballs recipes.

Instructions

How is this Vegan Noodles with Meatless Meatballs made? It’s so easy:

  • Preheat the oven to 400F and bake the vegan meatballs on a baking sheet covered in baking paper until they are cooked through and golden on the outside.
  • In a large pot, boil water and cook the noodles al dente. Drain, rinse and toss the noodles with sesame oil. Set aside for later.
  • Next, heat a large pan or wok and add the sliced carrots, bell peppers and broccoli florets and let them cook at high heat for a few minutes, before turning the heat down to medium.
  • Add coconut oil to the pan and let the vegetables cook for a few more minutes. Add the rest of the vegetables and stir to combine.
  • Let the vegetables cook for a few more minutes, until the broccoli and carrots are tender to the bite.
  • Next, add the soy sauce, chili sauce, maple syrup and peanut butter and mix well with all the vegetables. Let it cook for 1-2 minutes until the peanut butter is completely melted.
  • Mix in the noodles and toss to combine. Finally add the vegan meatballs and top with fresh basil. Serve hot and enjoy.

Vegan Noodles with Meatless Meatballs

This Vegan Noodles with Meatless Meatballs recipe is so good, you won’t be able to stop eating. It’s nutty, spicy, sweet and so irresistibly delicious…and it’s pretty healthy too.
Course Dinner
Cuisine Chinese
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 10 oz Lo Mein Noodles
  • 1 tbsp Coconut Oil
  • 2 large Carrots Peeled and Julienned
  • 1 Red Bell Pepper Sliced
  • 2 cups Broccoli Florets
  • 4 cloves Garlic Minced
  • 2 Spring Onions Sliced
  • 6 oz Snow Peas
  • ½ cup Sweet Corn
  • 8 oz can Organic Water Chesnuts drained and rinsed
  • 1 inch Ginger Minced
  • 15 Vegan Meatballs

Topping

  • 1 bunch Fresh Basil

Sauce

  • 6 tbsp Low Sodium Soy Sauce or Tamari
  • 3 tbsp Sweet and Sour Chili Sauce
  • 2 tbsp Toasted Sesame Oil or extra peanut butter
  • 3 tbsp Maple Syrup
  • 3 tbsp Peanut Butter

Instructions

  • Preheat the oven to 400F and bake the vegan meatballs on a baking sheet covered in baking paper until they are cooked through and golden on the outside.
  • In a large pot, boil water and cook the noodles al dente. Drain, rinse and toss the noodles with sesame oil. Set aside for later.
  • Next, heat a large pan or wok and add the sliced carrots, bell peppers and broccoli florets and let them cook at high heat for a few minutes, before turning the heat down to medium.
  • Add coconut oil to the pan and let the vegetables cook for a few more minutes. Add the rest of the vegetables and stir to combine.
  • Let the vegetables cook for a few more minutes, until the broccoli and carrots are tender to the bite.
  • Next, add the soy sauce, chili sauce, maple syrup and peanut butter and mix well with all the vegetables. Let it cook for 1-2 minutes until the peanut butter is completely melted.
  • Mix in the noodles and toss to combine. Finally add the vegan meatballs and top with fresh basil. Serve hot and enjoy.

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