Vegan Egg Roll in a Bowl

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Lets talk about easy and pretty healthy dinner recipes.

I love them. I mean don’t we all.

Especially on hectic weeknights where we don’t want to eat out but want something more filling than a sandwich.

Well let me introduce you to the vegan egg roll in a bowl!

This recipe has been popular for a while out there on the internet. The low carb crowd has been raving about it for years, and I am just late to the party. I am not sure why I didn’t try whipping this up sooner. I think as I have gotten older I have had to become more carb conscience.

If I want to keep eating donuts at my regular rate, I have to find other places to cut some of those carbs…and I 100% plan on always eating donuts…soooo

Back to how easy this is, oh and tasty…tasty is a bonus to the easy. Lots of recipes are easy but not necessarily tasty. This one is both. As a matter of fact, some of my kids teenage friends were over when I made this, and not only happily ate it, but went back in for seconds.

This vegan egg roll in a bowl recipe will take you a grand total of maybe 20 minutes start to finish. Even less time if you don’t chop the cabbage yourself and you buy that pre shredded stuff. I mean you might wait in a drive thru line longer than that. I am pretty certain my Chinese take out place never had my food ready in 20 minutes.

And when it comes to taste, well iIt taste like all the good parts of the egg roll without the guilt. No frying, not carby egg roll wrapper, just all the goodies from the inside.

I like to add edamame to mine. You could add mushrooms, bean spouts, water chestnuts, whatever you like. The more veggies the merrier.

So if you need quick, easy, and tasty, this vegan egg roll in a bowl is just the thing. And maybe now you will feel less bad about the donuts for dessert?!?!

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INGREDIENTS:

  • 1 lb vegan ground “meat'“ (I used Beyond meat)

  • 4 cups shredded cabbage (green, or a mix of green and purple)

  • 2 cups match stick carrots

  • 1 small onion thinly sliced

  • 2 teaspoons minced garlic

  • 1-2 teaspoons mined ginger

  • 1/4 cup soy sauce or coconut aminos

  • 1 teaspoons sesame oil

  • 2 teaspoons neutral tasting oil

  • Optional: 1/3 cup edamame, sesame seeds, sliced scallions, cilantro

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INSTRUCTIONS:

  1. Heat a large skillet or wok over medium hight heat. Add oils to a the pan once hot. Add the onions and garlic and cook until the onions are translucent and soft. Add the ground “meat” and cook until brown. Add the ginger to the pan.

  2. Next, add the shredded cabbage, carrots, and soy sauce. Reduce the heat to medium/low and cook unit the cabbage softens. This can be a preference thing. I like my cabbage to have a little bite so just cook it until it gets to that point. If you like it totally soft, cook until that point, stirring the mixture around to avoid anything sticking and burning to the pan.

  3. If adding edema, add towards the end of cooking the cabbage.

  4. Sprinkle with sesame seeds, green onions or cilantro to serve.

If you like this recipe, then try these:

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