Full shameful disclosure: when I go on vacation I usually eat meat and seafood.
A couple weeks ago, I was in Portugal and betrayed veganism. However, eating meat every once in a while ends up inspiring me to veganize or incorporate vegan ingredients in a new way. In this instance, my husband and I had lamb over eggplant noodles.
As a rule, he doesn't care for eggplant, but in this situation he really liked it. As an eggplant lover who usually only gets to eat it at restaurants or when hubby's away, I had to pounce on this opportunity. So here it is: lo mein with eggplant noodles. Swapping out the vermicelli noodles basically makes this dish a pile of veggie goodness with some seasoning. My apologies to the lamb.
Mashed up a previous recipe & another from The Kitchn | Serves: 2 | Time: ~30 min.
Ingredients
1 large #eggplant
3 sliced #mushrooms
1 #carrot, chopped
1/2 red #bellpepper, chopped (I found a very small one and used it whole)
1/2 head of #broccoli, chopped, discard the stem
1/4 red onion, chopped
3 tbsp coconut aminos
3 tbsp EVO, divided
2 tbsp water
1 tbsp agave syrup
2 tbsp tapioca starch
Sesame seeds, to serve
Instructions
Trim the stem from the eggplant, then peel completely. Cut into thin noodles.
Add 1 tbsp of EVO to a frying pan or wok over med-high heat. Add veggies (without eggplant noodles) and saute 5 to 10 minutes or until they’re cooked, but al dente.
Mix the rest of the ingredients (coconut aminos through starch, 2 tbsp of the EVO) in a bowl until well combined. Set aside.
Add the noodles and sauce to the frying pan or wok with the veggies, stir and cook for 3-5 minutes.
Serve with sesame seeds.