Vegan Egg Roll in a Bowl

This Vegan Egg Roll in a Bowl brings together tender tofu crumbles, savory mushrooms, colorful cabbage, and edamame in a tangy ginger-garlic sauce for a delicious, protein-packed meal. You may also like our Vegan Sushi Salad.

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Why You'll Love This Vegan Egg Roll in a Bowl

• Big on vegetables: Ten heaping cups of cabbage cook down into a generous, colorful meal.
• Two sources of plant protein: Tofu and edamame add substance and satisfying texture to this vegan egg roll bowl.
• Savory, tangy, and slightly sweet: The sauce balances tamari or coconut aminos with rice vinegar, ginger, and a touch of date sweetness.
• Made without added oil: A splash of water helps prevent sticking, while tahini adds richness.
• Easy to customize: Adjust the heat, switch up the mushrooms, or serve it over brown rice.
• No wrapping required: All the filling-inspired goodness goes straight into your bowl.

Jump to Recipe

This bowl has the comforting flavors of egg roll filling without the wrapping or deep-frying. With plenty of vegetables, satisfying plant protein, and just enough crunch, this oil-free meal deserves a spot in your weeknight dinner rotation.

Health Benefits

• Plant protein from tofu and edamame. Both ingredients are made from soybeans and contribute protein to the meal. Protein supplies amino acids that your body uses to build and maintain tissues, making these ingredients valuable additions to a whole food, plant-based nutrition plan.
• Fiber from a variety of plants. Cabbage, carrots, edamame, mushrooms, and the date contribute dietary fiber, which supports gut health and blood sugar control. Keeping the full cup of edamame adds both fiber and protein alongside the vegetables.
• Richness without deep-frying. Tahini and sesame seeds contribute healthy plant fats and nutty flavor without needing a frying step. This recipe uses no added oil, but it is not fat-free.
• Mushrooms are rich in bioactive compounds. Mushrooms are an excellent source of antioxidants and bioactive compounds that support immune health, heart health, brain function, and weight management.

Key Ingredients

1. Extra-Firm Tofu: Tender, substantial crumbles that absorb the sauce and provide plant protein.
2. Mushrooms: Savory depth and a finely textured, hearty bite. Cremini, white button, or shiitake mushrooms work well.
3. Green Cabbage: Classic cabbage flavor and a tender-crisp texture associated with egg roll filling.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Use bagged coleslaw mix. Replace the sliced cabbage with approximately 10 heaping cups of plain, undressed coleslaw mix. If it already contains carrots, adjust the additional carrot to your preference.
• Use one type of cabbage. All green or all red cabbage will work. Keep the total amount the same, and use tenderness as your guide when cooking.
• More protein, please. Toss in some crumbled tempeh for a stronger flavor and firmer bite. Alternatively, add another cup of shelled edamame.
• Make it mushroom-free. Finely chopped zucchini can replace the mushrooms. Let its released moisture evaporate before adding the next ingredients.
• Adjust the heat. Start with 1 teaspoon of sriracha for a gentler kick. Use 2 teaspoons for more heat, or leave it out and let everyone add chili sauce at the table.

How to Make Vegan Egg Roll in a Bowl

1. Step 1: Add sauce ingredients (coconut aminos or low-sodium tamari, rice vinegar, date, tahini, sriracha or chili garlic sauce, black or white pepper, and water) to a bullet blender and blend until smooth and creamy.

2. Step 2: Heat a large skillet or wok over medium-high heat, add crumbled tofu and chopped mushrooms. Cook for 6 to 8 minutes.

3. Step 3: Add the onion and shredded carrot and cook for another 3 to 4 minutes.

4. Step 4: Stir in minced garlic and fresh ginger root. Cook for another minute, stirring frequently until fragrant.

5. Step 5: Add chopped cabbage and shelled edamame. Stir to combine.

6. Step 6: Pour the blended sauce over the vegetables and cook for another 4 to 6 minutes, stirring frequently so the sauce coats everything evenly.

7. Step 7: Remove from the heat and add the chopped green onions and cilantro. Stir to combine. Top with extra green onions and sesame seeds and enjoy!

Expert Tips

• To keep the bowl from getting soggy, use a large pan, let the mushroom liquid cook off, and avoid adding too much water.
• If using frozen shelled edamame, run it under warm water and drain well before adding it to the pan.
• Cook the cabbage uncovered just until tender-crisp to give the bowl its egg roll texture. Be careful not to overcook it.

Serving Suggestions

• This vegan egg roll in a bowl works beautifully on its own or served over brown rice or with rice noodles.
• If you're a cabbage lover, pair this with our mango coleslaw salad, or if you're into soups, try it with our miso and mushroom soup.
• For a larger spread, enjoy this vegan egg roll in a bowl with our vegan kimchi fried rice and kung pao tofu or sweet and sour vegan chicken.
• For a sipper, enjoy with our watermelon cucumber juice or iced pineapple matcha latte.

Vegan Egg Roll in a Bowl FAQs

This dish turns everyday vegetables into a colorful, satisfying meal with savory flavor in every bite. The generous cabbage, tender tofu, and full cup of edamame make it hearty, while the ginger-garlic sauce brings everything together. Keep a little crunch in the cabbage, finish with fresh toppings, and dinner is ready to scoop.

More Asian-Inspired Vegan Recipes to Check Out