Easy Vegan Egg Roll in a Bowl Recipe
This 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!
Servings: 2 servings
Calories: 305kcal
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
Serve on it's own or with some cauliflower rice, brown rice or quinoa for a heartier meal.
Next time instead of mushrooms you could use tofu. Simply drain, place in tofu press to squeeze out as mush liquid as possible. Then use your hands to break it up and make tofu crumbles.
Add some soy sauce, sriracha, garlic powder and black pepper to season it. You can sauté with a tablespoon of sesame oil until golden and crispy before adding the remaining ingredients.
Nutrition
Serving: 2servings | Calories: 305kcal | Carbohydrates: 33g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 492mg | Potassium: 1940mg | Fiber: 11g | Sugar: 17g | Vitamin A: 233IU | Vitamin C: 99mg | Calcium: 114mg | Iron: 4mg
