Bring a large pot of water to a rolling boil over high heat. Add the vegan lo mein noodles and cook according to package instructions, generally about 4-5 minutes until al dente. Once done, drain them and rinse under cold water to stop the cooking process. Set the noodles aside while you prepare the vegetables.

In a large nonstick skillet, heat over medium-high heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant, stirring continuously to prevent burning.

Toss in the chopped red bell peppers and matchstick cut carrots into the hot skillet. Sauté these colorful veggies for 1-2 minutes, stirring frequently, until they start to soften but still retain some crunch.

Now, add the snow peas and sliced mushrooms to the pan. Cook for an additional 3-5 minutes, stirring until the vegetables are tender yet crisp.

Stir in the chopped green onions and your choice of leafy greens. Cook for just 1-2 minutes until the greens wilt slightly and turn vibrant.

In a small bowl, whisk together the reduced sodium soy sauce, dark soy sauce (if using), toasted sesame oil, tahini, rice vinegar, and coconut sugar until well combined.

Pour half of the prepared sauce over the cooked vegetables in the skillet, stirring to evenly coat them. Then, add the cooked noodles to the skillet, along with the remaining sauce. Toss everything together gently for another minute or two until heated through.

Once thoroughly mixed and heated, spoon the 15 Minute Vegan Veggie Lo Mein into bowls. Garnish with optional toasted sesame seeds or a sprinkle of red pepper flakes for extra flair.