Easy, Healthy Vegan Egg Roll in a Bowl Recipe
My easy vegan egg roll in a bowl is a plant-based twist on traditional egg rolls. It’s jam packed with great flavors and nutrient-rich ingredients. Plus it’s ready in about 30 minutes!
Vegan Egg Roll in a Bowl: A Protein-Packed Plant-Based Delight
Put away those egg roll wrappers, we’re going to be making a less time consuming dish perfect for the whole family and for those busy weekdays when you don’t have a lot of time to cook, but still want to enjoy a healthy dinner.
Plus this low carb egg roll recipe is perfect for those looking to lower their carb intake.
So if you’re looking for a delicious and nutrient-rich vegan meal that’s ready in no time, requires minimal effort and clean up, plus it’s great for meal prep, then say hello to Vegan Egg Roll in a Bowl!
This plant-based twist on classic egg rolls is not only packed with flavor but also provides a generous dose of vegan protein. You can choose to use mushrooms or tofu or a mix of both.
So whether you’re a vegan, vegetarian, or simply exploring more plant-based meals, this recipe is sure to satisfy your cravings.
If you love vegan bowls packed full of flavor then I highly suggest you try this Asian Tofu Buddha Bowl by Allie of Naturallie Plant-Based.
Why You’ll Love This Recipe
- It tastes like having a vegetarian egg roll but in a healthy meal that doesn’t require frying.
- This vegan egg roll bowl makes a quick meal perfect for busy days.
- Ingredients are all budget friendly.
- You can eat it on it’s own or with cauliflower rice for a low-carb meal, or pair it with brown rice or quinoa for a heartier dish.
- This easy egg roll in a bowl recipe is perfect for adding to your weekly meal plan or for meal prepping.
Ingredients Needed
To create this delightful meal, we’ll be utilizing a combination of wholesome plant-based ingredients easily found at any grocery store.
In the classic egg roll filling ground meat like ground pork, ground beef, ground turkey or even ground chicken are traditionally used. But of course in my vegan version we won’t be using any animal products.
Below are the ingredients I use to make the best vegan egg roll. Do check the substitutions for other ideas.
- Coleslaw Mix: You can find these ready to use mixes in the refrigerated vegetable section of your local grocery store. They can vary in sizes, I buy the small one pound bag. This mixture typically contains shredded white or green cabbage, red cabbage, and shredded carrot.
- Vegan Protein: You can use either mushrooms or tofu (or a mix of both) for this recipe. When I’m short on time I like to use mushrooms because they take less preparation.
- Garlic: I use fresh garlic for the best flavor.
- Oil: I mostly use olive oil but when I have it, I use either regular sesame oil or toasted sesame oil. The latter gives the dish an additional depth of flavor.
- Soy Sauce or Coconut Aminos: When I use soy sauce I prefer the low-sodium soy sauce.
- Sriracha Sauce: This is to give the dish a little heat. You can use fresh chopped jalapano or red pepper flakes instead or choose to omit if desired.
Topping Suggestions
For the toppings you can use chopped green onions, or in a pinch, like I had the day I shot these photos and video, you can use chopped cilantro or parsley.
Sesame seeds or toasted peanuts add a great crunch and additional protein.
Fresh bean sprouts are also a healthy and delicious addition.
An extra drizzle of hot sauce (like Sriracha) add a spicy touch.
Substitutions
If you don’t have mushrooms or tofu but do have TVP then you can use that. Once hydrated and prepped it’ll resemble ground pork in traditional eggrolls. If you have access to vegan ground meat that’s another great option.
Personally I’ve never tried this, but I’ve seen some recipes that use broccoli slaw instead of the coleslaw or cabbage mix. It would give the dish a different twist, if you’d like to try that sometime.
For additional flavor you could try adding a drizzle of rice vinegar, some minced fresh ginger, water chestnuts, or chopped yellow onion.
How to Make Vegan Egg Roll in a Bowl
Making this healthy egg roll bowl is so incredibly easy. Let me show you.
Step 1: Heat the oil in a large skillet over medium heat. Once hot add the oil and sliced mushrooms and sauté until begin turning golden brown. If using tofu instead you would add it now and cook until you have crispy tofu.
Step 2: Mix in the coleslaw mix,onion and garlic. Pour the coconut aminos (or soy sauce) over the vegetables. Then add the sriracha and mix until well combined.
Step 3: Cook until the coleslaw has softened to your desired texture it should take about 3-4 minutes. You can leave it as soft or crisp as you’d like.
Step 4: Serve in a small bowl topped with your favorite toppings and enjoy!
Health Benefits of Vegan Egg Roll in a Bowl
Besides the delectable flavors in this dish, it also offers a plethora of health benefits:
- Vegan Protein from the mushrooms and tofu. Protein in important because it helps us feel fuller longer.
- The vegetables all offer a wide range of vitamins, minerals, antioxidants, and loads of fiber.
How to Store Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for a max of 4-5 days. This makes it an ideal option for meal prepping or for bringing to work or school.
You could freeze for a couple of months but do notice that the texture will change. The vegetables will become soggy.
Easy Vegan Egg Roll in a Bowl Recipe
Ingredients
- 1 lb coleslaw mixture
- 10 whole button mushrooms sliced
- 3 garlic cloves minced
- 2 Tablespoons olive oil or sesame oil
- 1.5 Tablespoons coconut aminos or low-sodium soy sauce
- 1 Tablespoon Sriracha adjust to taste
Instructions
- Heat the oil in a large skillet over medium heat. Once hot add the oil sliced mushrooms and sauté until begin turning golden brown.
- Mix in the coleslaw mix, onion and garlic. Pour the coconut aminos (or soy sauce) over the vegetables. Then add the sriracha and mix until well combined.
- Cook until the coleslaw has softened to your desired texture. You can leave it as soft or crisp as you'd like.
- Serve in a small bowl topped with your favorite toppings and enjoy!
Notes
Nutrition
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
