Vegan Egg Roll In a Bowl

This Vegan Egg Roll In a Bowl brings all the classic flavors of your favorite takeout appetizer into a healthy, one-pan dinner that is perfect for a busy weeknight.

Ingredients · Servings 2

3 tablespoon olive oil
1/2 medium red onion (thinly sliced)
2 small carrot (shredded)
3 ounce celery (chopped)
4 cup green cabbage (shredded)
1 cup button mushrooms (sliced)
2 tablespoon soy sauce
salt and pepper (to taste)
1 teaspoon sesame oil
1 medium green onion (chopped for garnish)
1 teaspoon sesame seeds (for garnish)

Method · 25 min

Heat a large skillet that has a fitted lid, then add half the olive oil. Cook the onion, carrots, and celery until they soften.
Add the cabbage, mushrooms, soy sauce, salt, and pepper. Drizzle in a little water and remaining olive oil. It will sizzle and steam; use it to loosen up any brown bits on the bottom of the pan.
Lower the heat and cover skillet with the lid. Cook for about 15 minutes or until the vegetables become tender. Remove from heat and mix in the sesame oil, so the flavor doesn't cook out.
Check the seasoning and add more salt and pepper if needed. Garnish with chopped green onions and sesame seeds to serve.

To make this recipe even more versatile, you can easily customize the ingredients based on what you have in your pantry. If you are looking to save a bit of time on prep, feel free to swap the fresh cabbage and carrots for a pre-shredded coleslaw mix, or use coconut aminos instead of soy sauce if you prefer a soy-free alternative. For those who want an extra kick of flavor, adding freshly grated ginger or minced garlic during the initial sauté will elevate the aromatics, while adding some crushed peanuts or toasted almonds at the end provides a delightful additional crunch. If you want to increase the protein content while keeping it vegan, crumbled firm tofu or tempeh makes an excellent addition to the vegetable base.

This meal is fantastic for meal prep as the flavors actually deepen after sitting for a day, and it stores beautifully in an airtight container in the refrigerator for up to four days. While you can freeze this dish for up to two months, keep in mind that the vegetables may lose some of their crispness once thawed and reheated. When you are ready to enjoy your leftovers, simply reheat them in a large skillet over medium heat with a tiny splash of water or oil to revive the textures. Using a skillet rather than a microwave helps ensure the cabbage stays tender-crisp rather than becoming soggy, keeping your quick lunch or dinner just as delicious as the night it was made.

Yields 2 servings of Vegan Egg Roll In a Bowl.

The Preparation

3 tablespoons olive oil
3 ounces celery, chopped
4 cups green cabbage, shredded
2 tablespoons soy sauce

The Execution

1. Heat a large skillet that has a fitted lid, then add half the olive oil. Cook the onion, carrots, and celery until they soften.

2. Add the cabbage, mushrooms, soy sauce, salt, and pepper. Drizzle in a little water and remaining olive oil. It will sizzle and steam; use it to loosen up any brown bits on the bottom of the pan.

3. Lower the heat and cover skillet with the lid. Cook for about 15 minutes or until the vegetables become tender. Remove from heat and mix in the sesame oil, so the flavor doesn’t cook out.

4. Check the seasoning and add more salt and pepper if needed. Garnish with chopped green onions and sesame seeds to serve.

This makes a total of 2 servings of Vegan Egg Roll In a Bowl. Each serving comes out to be 309 calories, 23.8g fats, 13.3g net carbs, and 7.3g protein.