This vegan egg roll in a bowl is so delicious that I made it 3 times in a week after the first time I tried it! It is not only yummy, full of veggies but also high in protein thanks to a an amazing vegan protein source. Make use of store bought slaw and you will have an incredibly delicious and one pot meal in no time. I especially think this makes a great lunch but it also makes a great dinner or a wonderful side as well.
Looking for more ideas for delicious meals? Take a look at Beetroot Raita,Pudina Pulao(Mint Pilaf), Thai Yellow Quinoa Curry, Black Garlic Noodles, Tofu Katsu Curry
What is it?
Egg roll in a bowl is just a deconstructed egg roll without the outside wrapper and deep frying. The filling is prepared and enjoyed on its own. Unlike the typical egg roll that contains ground pork, we will make use of TPP. It stands for textured pea protein to make this vegan version.
The textured pea protein crisps also adds a good amount of protein. Add in vegetables like carrots, mushrooms, cabbage, broccoli along with yummy seasonings and this bowl is bursting with flavors not to mention texture.
Tips for making a delicious vegan egg roll bowl
Use fresh veggies : The fresher the vegetables, the better the bowl will turn out. Typically the vegetables are shredded or cut in to match sticks. This is similar to how the vegetables are cut for use in a egg roll. You can absolutely use store bought slaw to cut down on prep time. I used a combination of vegetables I already had at home and store bought broccoli slaw.
Using the right condiments: The flavor of course comes from the condiments that we will use. For flavoring the pea protein crisps, I used a combination of sesame oil and soy sauce. Other than this, I used rice vinegar, sriracha and aromatics like ginger, garlic and green onions.This bowl will also be completely gluten-free if you sub soy sauce with Tamari.
Add protein: To keep it more filling, definitely add protein to the dish. If you dont want to use the pea protein crisps, another brilliant option is textured vegetable protein made of soy or soy curls. You can also grate or finely chop the firm tofu(keep it under a heavy weight to squeeze out most of the water prior). Gently saute the grated/chopped tofu with a little bit of sesame oil or you can also airfry/bake it.
Don't forget the toppings: Add toppings like roasted peanuts or wonton strips for added crunch and some green onions for color.
Storage and Reheating
The egg roll in a bowl can be stored in the refrigerator for up to 2 days. I love having the leftovers for lunch the next day(and the day after!). I have not tried freezing it but you can freeze in a freezer safe container for up to a month.
Reheat from the refrigerator by heating until warm in a microwave oven or in a skillet. For reheating from the freezer, I suggest heating it up in the skillet right away without letting it thaw. Gently heat and saute until the dish has completely warmed. Remove and serve right away. Add a few drops of sesame oil on top if you want to but it is not needed.
Meal prep:If you are not using all store bought slaw, I would recommend prepping the cabbage, carrot, mushrooms, broccoli etc and placing in the freezer. Make sure to use a freezer safe container or bag. Use the veggies right out of the freezer and add to the skillet.
Did you try this delicious vegan egg roll in a bowl? Then, could you please take sometime to let me know what you think below. Feel free to share any comments, suggestions or constructive criticism since that helps me understand what you like and what I can do better! You can also follow along on my socials including Instagram, Facebook and Pinterest.
Recipe
Vegan Egg Roll in a Bowl
Equipment
- 1 Easy/Quick Peeler
- 1 12" Skillet or Wok
Ingredients
- ½ Large Cabbage Head sub with a whole head if the cabbage is smaller
- 8 Shiitake Mushrooms
- 2 large Carrots
- 1 bag Broccoli Slaw
- 1 cup Pea Protein Crisps or TVP
- 1+1 tablespoon Sesame Oil
- ¼ cup Low sodium Soy Sauce sub with Tamari for gluten free option
- 4 Garlic cloves finely chopped or grated
- 1 inch Fresh Ginger peeled and finely chopped/grated
- 2 Green Onions cut and separated in to the white + green parts
- 1-2 tablespoon Sriracha
- 2 tablespoon Rice Vinegar
- 4 tablespoon Roasted Peanuts or Wonton Strips for topping
- Salt and Pepper to taste
Instructions
- Place the pea crisps in a bowl and add around ¾ cup of water just enough to soak the entire amount. Add 1 tablespoon each of sesame oil and soy sauce to this. mix well and keep aside for it to soak.
- While the pea crisps are soaking, prep the cabbage by using an easy peeler to shred or use a knife as well. You can also make use of a food processor. Cut the peeled carrots in to match sticks. Slice the mushrooms thin.
- Heat the skillet and add the other tablespoon of sesame oil. Once the oil has warmed, add the chopped white part of the scallions. Saute for 30 seconds and add the soaked pea protein crisps. Gently mix and let this cook for 2-3 minutes.
- Add the cabbage, carrots and stir fry for for 5 minutes. Finally add the mushrooms. Add the remaining soy sauce and rice vinegar. Mix and let this cook until the mushrooms have softened. Add salt if required and black pepper.
- Turn off the stove and mix in sriracha. Top with green part of scallions and peanuts before serving.
Notes
- Use finely chopped or grated tofu in place of textured vegetable or pea protein.
- The calories and price per servings is only approximate. The values will change based on actual ingredients, brands and quantities used. The price will also vary based on your location.
- The serving size is mentioned as 2 but this could easily serve 3- 4 people as sides.
- If you trying to watch your sodium intake, try reducing the amount of soy sauce. You can also use Tamari for a gluten free option.
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