Why You’ll Love This Recipe
This recipe brings together bold Asian-inspired flavors with simple, whole-food ingredients. It’s ready in under 30 minutes, high in fiber and nutrients, and completely gluten-free and soy-free adaptable. Best of all, it requires just one skillet, making cleanup a breeze. Whether you’re vegan or just looking to eat more veggies, this dish is a flavorful, satisfying go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green cabbage (shredded)
- Carrots (julienned or shredded)
- Red bell pepper (thinly sliced)
- Green onions
- Garlic
- Ginger (freshly grated)
- Extra-firm tofu or tempeh (crumbled)
- Soy sauce or tamari
- Rice vinegar
- Toasted sesame oil
- Olive oil or avocado oil (for sautéing)
- Sriracha or chili garlic sauce (optional, for heat)
- Sesame seeds (optional, for garnish)
Directions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add crumbled tofu or tempeh and cook for 5–7 minutes until golden and slightly crispy.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add shredded cabbage, carrots, and bell pepper. Stir-fry for 5–6 minutes until vegetables are tender but still crisp.
- Pour in soy sauce, rice vinegar, and sesame oil. Stir well to coat everything evenly.
- Cook for another 2–3 minutes until the flavors combine and the mixture is heated through.
- Taste and adjust seasoning, adding more soy sauce or sriracha if desired.
- Top with green onions and sesame seeds before serving.
Servings and timing
This recipe makes 4 servings.
Prep time is about 10 minutes, and cook time is 15 minutes, for a total of 25 minutes from start to finish.
Variations
- Use mushrooms: Add shiitake or cremini mushrooms for extra umami.
- Swap protein: Use lentils or edamame instead of tofu or tempeh.
- Add noodles or rice: Serve over brown rice, jasmine rice, or rice noodles to make it more filling.
- Make it spicy: Increase the chili garlic sauce or add crushed red pepper flakes.
- Add other veggies: Snow peas, zucchini, or bean sprouts can all work well.
Storage/Reheating
Allow the dish to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: It can be frozen for up to 2 months, though the texture of cabbage may soften.
- Reheating: Reheat in a skillet over medium heat or microwave in short intervals until hot.
FAQs
Can I make this soy-free?
Yes, substitute tofu with chickpeas or lentils and use coconut aminos instead of soy sauce.
Is this recipe gluten-free?
Yes, if you use gluten-free tamari or coconut aminos in place of soy sauce.
Can I use pre-shredded coleslaw mix?
Absolutely. It’s a great time-saver and works just as well as fresh cabbage and carrots.
What kind of tofu should I use?
Extra-firm tofu is best, as it holds up well during cooking and adds a chewy texture.
Can I make this oil-free?
Yes, sauté with a bit of vegetable broth or water instead of oil for a completely oil-free version.
How do I keep the veggies from getting soggy?
Cook them quickly over high heat and avoid overcrowding the pan.
What can I serve with this dish?
Serve it over rice, noodles, or even in lettuce wraps for a fun, low-carb option.
Can I meal prep this?
Yes, it keeps well in the fridge and is perfect for make-ahead lunches or dinners.
Does it taste like a real egg roll?
It captures the same flavors—ginger, garlic, sesame, and soy—but in a lighter and fresher form.
Can I add sauce on top?
Yes, drizzle with sriracha mayo, hoisin sauce, or your favorite stir-fry sauce for added flavor.
Conclusion
Vegan Egg Roll in a Bowl is a fast, flavorful, and nourishing dish that takes the essence of your favorite takeout and makes it simple to enjoy at home. Whether you’re cooking for one or feeding the family, this meal is easy to prepare, endlessly customizable, and sure to satisfy.
PrintVegan Egg Roll In A Bowl
Vegan Egg Roll in a Bowl is a quick, one-pan dish that delivers all the flavors of a classic egg roll—ginger, garlic, sesame, and soy—without the wrapper or frying. Packed with veggies and plant-based protein, it’s a healthy, easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 4 cups green cabbage, shredded
- 2 carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 14 oz extra-firm tofu or tempeh, crumbled
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp olive oil or avocado oil (for sautéing)
- 1–2 tsp sriracha or chili garlic sauce (optional, for heat)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Heat olive oil in a large skillet or wok over medium-high heat.
- Add crumbled tofu or tempeh and cook for 5–7 minutes until golden and slightly crispy.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add cabbage, carrots, and bell pepper. Stir-fry for 5–6 minutes until vegetables are tender but still crisp.
- Pour in soy sauce, rice vinegar, and sesame oil. Stir to coat evenly.
- Cook for 2–3 minutes until flavors combine and mixture is heated through.
- Taste and adjust seasoning, adding more soy sauce or sriracha as desired.
- Top with green onions and sesame seeds before serving.
Notes
- Use pre-shredded coleslaw mix to save time.
- Substitute tofu with lentils, chickpeas, or edamame for variety.
- Cook quickly over high heat to keep vegetables crisp.
- Serve over rice, noodles, or in lettuce wraps for a different presentation.
- For oil-free, sauté with vegetable broth instead of oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 7g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
