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–+ servings
Vegan Egg Roll In A Bowl

Vegan Egg Roll In A Bowl: Quick, Flavor-Packed Comfort Dish

A quick, delicious, and healthy vegan dish packed with flavors inspired by traditional egg rolls in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 package beef-less ground or lentils for a substitute
  • 4 cups cabbage shredded; Napa or green works best
  • 1 cup carrots julienned; can substitute with shredded zucchini
  • 1 can water chestnuts chopped
  • 4 scallions green onions sliced; chives can be used as a substitute
  • 2 cloves garlic minced
  • 1 inch ginger minced; fresh preferred
  • to taste Asian sauce (plum sauce, soy sauce, etc.) use tamari for gluten-free
Serving Suggestions
  • as desired rice or quinoa to serve with

Equipment

  • large non-stick skillet

Method
 

Step-by-Step Instructions for Vegan Egg Roll In A Bowl
  1. Start by prepping all your ingredients: shred cabbage, julienne carrots, chop water chestnuts, slice green onions, and mince garlic and ginger.
  2. Heat a large non-stick skillet over medium heat for about 2 minutes. Add beef-less ground and cook for 5-7 minutes until crispy and golden brown.
  3. Stir in minced garlic and ginger into the skillet and sauté for an additional minute until fragrant.
  4. Add shredded cabbage, julienned carrots, and chopped water chestnuts. Stir-fry for 3-4 minutes until the cabbage wilts but stays crisp.
  5. Remove from heat, sprinkle sliced green onions, and pour chosen Asian sauce over the mixture. Stir to combine.
  6. Serve as is or alongside rice/quinoa. For added spice, drizzle with chili garlic sauce or sriracha.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 100IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

This dish is great for meal prep, storing well in the fridge for up to 4 days. Freeze for up to 3 months for longer storage.

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