Vegan Egg Roll in a Bowl
This vegan egg roll in a bowl combines tofu, edamame, cabbage, and mushrooms with a savory ginger sauce. An easy, oil-free dinner full of flavor.
Servings: 4
Calories: 264kcal
Equipment
Ingredients
for the sauce
- ¼ cup coconut aminos (or low sodium tarmari soy sauce)
- 2 Tablespoons rice vinegar
- 1 pitted Medjool date (soft) (or homemade date syrup)
- 1 Tablespoon tahini
- 1½ teaspoons sriracha (or chili garlic sauce)
- ½ teaspoon white pepper (or black pepper)
- 1-2 Tablespoons water, as needed
for the bowl
- 1 14 oz. extra-firm tofu, drained well and crumbled
- 8 oz. mushrooms, finely chopped
- 1 small yellow onion, diced
- 1 cup carrot, shredded
- 3 cloves garlic, minced (or half the amount in garlic paste)
- 1 Tablespoon fresh ginger root, grated (or half the amount in ginger puree)
- 5 cups shredded green cabbage, heaping
- 5 cups shredded purple cabbage, heaping
- 1 cup shelled edamame
- 3 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 Tablespoon sesame seeds (for topping)
Instructions
- 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. Blend until smooth and creamy. Set aside.
- Heat a large skillet or wok over medium-high heat, add crumbled tofu and chopped mushrooms. Cook for 6 to 8 minutes.
- Add the onion and shredded carrot and cook for another 3 to 4 minutes.
- Stir in minced garlic and fresh ginger root. Cook for another minute, stirring frequently until fragrant.
- Add chopped cabbage and shelled edamame. Stir to combine.
- Pour the blended sauce over the vegetables and cook for another 4 to 6 minutes, stirring frequently so the sauce coats everything evenly.
- Remove from the heat and add most of the chopped green onions and cilantro. Stir to combine. Top with extra green onions and sesame seeds, and enjoy!
Notes
- 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.
- Refrigerate leftovers promptly in shallow, airtight containers and use within 4 days. Reheat individual portions in a skillet or microwave until thoroughly hot, adding only a small splash of water if needed. Freezing not recommended.
Nutrition
Calories: 264kcal | Carbohydrates: 38g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 517mg | Potassium: 1164mg | Fiber: 9g | Sugar: 17g | Vitamin A: 6845IU | Vitamin C: 104mg | Calcium: 204mg | Iron: 5mg
