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Vegan Chow Mein

Rated as 4.75 out of 5 Stars

"I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy."
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25 m servings 642
Original recipe yields 1 servings (1 serving)


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  1. Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
  2. Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
  3. Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.


  • Cook's Note:
  • You can use tofu in this recipe, if you'd like. I prefer beans to tofu.
  • Chickpeas can be substituted for the lima beans. Canola oil can be substituted for the peanut oil. Soy sauce can be substituted for the liquid aminos.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 642 calories; 12 116.1 20.4 0 2454 Full nutrition

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Fast, easy & healthy and delicious! I look forward to more recipes from Sadie!

Would make it again :) really easy and taste great.