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Vegan Egg Roll In A Bowl

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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.

Ingredients

  1. 4 cups green cabbage, shredded
  2. 2 carrots, julienned or shredded
  3. 1 red bell pepper, thinly sliced
  4. 4 green onions, sliced
  5. 3 garlic cloves, minced
  6. 1 tbsp fresh ginger, grated
  7. 14 oz extra-firm tofu or tempeh, crumbled
  8. 3 tbsp soy sauce or tamari
  9. 1 tbsp rice vinegar
  10. 1 tbsp toasted sesame oil
  11. 2 tbsp olive oil or avocado oil (for sautéing)
  12. 1–2 tsp sriracha or chili garlic sauce (optional, for heat)
  13. 1 tbsp sesame seeds (optional, for garnish)

Instructions

Heat olive oil in a large skillet or wok over medium-high heat.

  1. Add crumbled tofu or tempeh and cook for 5–7 minutes until golden and slightly crispy.
  2. Stir in garlic and ginger. Cook for 1 minute until fragrant.
  3. Add cabbage, carrots, and bell pepper. Stir-fry for 5–6 minutes until vegetables are tender but still crisp.
  4. Pour in soy sauce, rice vinegar, and sesame oil. Stir to coat evenly.
  5. Cook for 2–3 minutes until flavors combine and mixture is heated through.
  6. Taste and adjust seasoning, adding more soy sauce or sriracha as desired.
  7. 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

Find it online: https://thefamilycooking.com/vegan-egg-roll-in-a-bowl/