Egg Roll in a Bowl (WFPB, Vegan)

Egg Roll in a Bowl is a crowd-pleasing recipe that’s unique and flavorful! Instead of the typical pork, we’re using tempeh (fermented soy beans) or lentils. Instead of a fried egg roll wrapper, we’re just digging in to the filling in a bowl. Add your favorite sauce (I love my spicy cashew “mayo” here!), some cilantro and nuts, and you’re going to have a hard time not going for seconds!

My husband even said, “you nailed the egg roll filling taste.” There ya go. No pork necessary, obvs.

Serve it with rice or cauliflower rice if you need to stretch it, but I think just the cabbage mixture with the spicy mayo is delicious on it’s own (or use any other sauce of choice–Hoisin sauce or a peanut sauce would also be fab).

Tempeh is such a healthy way to eat soy, because it is fermented and has all those good gut bacteria. It looks like chicken in this meal, in my opinion. Gives great texture and absorbs the garlic and ginger flavor. Don’t let it intimidate you. I find the Tofurkey brand in every grocery store, near the tofu and other vegan products. Also, if you don’t like mushrooms, maybe try anyway? You really can’t taste them in this recipe, they kind of disappear and just quietly give you their anti-cancer blessings. You can skip the mushrooms, too, of course. You do you!

If you like bowls like this, you’d also like my very popular Sushi Bowl.  These Thai Enchiladas are another asian veggie-packed recipe that is a crowd-pleaser. Anything wrapped in a tortilla and covered with sauce is going to be yummy!

If you make this recipe, please leave a comment or post about it on Instagram of Facebook and tag me @faithful.plateful!

5 from 1 vote
Egg Roll in a Bowl (WFPB, Vegan)
Prep Time
25 mins
 

Skip the fried egg roll wrapper and enjoy a bowl full of the filling!

Course: Main Course
Servings: 4 servings
Author: Faithful Plateful
Ingredients
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 TBSP grated fresh ginger
  • 8 oz mushrooms, chopped
  • 1 pkg tempeh (or 1 cup cooked lentils), crumbled with your hands into the skillet
  • 4 cups shredded cabbage (or 1 bag of coleslaw mix)
  • 1 cup grated carrot
  • 1/4 cup sliced green onion
  • 3 TBSP soy sauce (or alternative)
  • 1 TBSP sesame oil (can be omitted for fully oil-free)
  • 1 tsp red pepper flakes
  • 1 tsp rice vinegar (or any other vinegar)
For serving
  • Spicy Mayo, Hoisin Sauce, or Peanut Sauce
  • chopped cilantro
  • chopped peanuts or sesame seeds
  • rice or cauliflower rice (optional)
Spicy Mayo--blend all together in a small bullet or high speed blender
  • 1/2 cup raw cashews
  • 5 TBSP water
  • 1 TBSP lime juice
  • 2 tsp soy sauce
  • 2 tsp sriracha sauce (more to taste)
  • 2 tsp maple syrup
Instructions
  1. In a skillet, saute the onion, garlic, tempeh or lentils, ginger and mushrooms until all liquid has cooked off, about 10 minutes.

  2. While it's cooking, stir together the soy sauce, rice vinegar, sesame oil, and red pepper flakes to form a sauce.

  3. Add the cabbage and carrots to the skillet. Saute for just a few minutes until the cabbage is just a little wilted. Remove from heat. Stir in the sauce.

  4. Spoon into bowls and top with cilantro, spicy mayo or other sauce, chopped nuts or sesame seeds, and additional green onions. Serve with rice or cauliflower rice to make it heartier.



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2 Comments

  1. This recipe is absolutely delicious and full of flavor! We ate it over a mix of brown rice and cauliflower rice. Kids cleaned their bowls! The spicy mayo sauce complemented the dish so well. I will definitely make it again soon!

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