Description
Vegan Egg Roll in a Bowl is a great way to have a cheap yet healthy dinner! With savoy cabbage, carrots, TVP, and other low cost ingredients, you get 4 meals out of this recipe.
Ingredients
Units
Scale
- 1 Savoy Cabbage; Cut into Long Strips (See Note 1)
- 2-3 Carrots, Peeled and Grated
- 1 Red Bell Pepper, Cut into Fine Strips
- 12-16 oz Baby Bella Mushrooms, Finely Chopped
- 12 oz Broccoli Coleslaw
- Four Green Onions, Finely Chopped
- 1 Tablespoon Raw Ginger, Minced (Note 2)
- 4 Cloves Garlic, Minced
- 2 cups Texted Vegetable Protein
- 2 cups Vegetable Broth or Vegan Beef Broth
- 5 Tablespoons Low-Sodium Soy Sauce
- 1 Tablespoon Sesame Oil (optional)
- 1.5-2 Teaspoons Cornstarch
- 4 to 6 cups White Rice (See Note 3)
- Additional Water to help with the cooking process
Instructions
- Note: For this recipe, it is ideal that you have a wok. A good alternative for this recipe would be a large pot rather than a pan or large skillet. If you have to use a skillet, consider halving the amount of ingredients (or cooking in batches) because there will be a lot of food!
- Make the Rice: If you have not made the rice yet, now's a good time to start. We suggest making it in an Instant Pot if you have one! Add 2 cups rinsed Jasmine rice and 2 cups water to the pot, seal it, and then pressure cook for 3 minutes (some people like to add a splash of oil and a pinch of salt but we've never bothered with that). Then let the pot natural release for 10 minute before turning the release valve. Once you've safely removed the lid, fluff the rice with a fork.
- Soak the TVP: Add the TVP and the vegan broth to a container that can hold 4 cups. Let soak for about 10 minutes. It's ok if it soaks for a little longer while you prepare your other ingredients.
- Chop up the Cabbage: First remove any brown or unhappy leaves form the outside of the cabbage. Place the cabbage down on the cutting board on it's bottom. Slice it in half, vertically. Then cut out the hard cores from the cabbage sides. Next, place the flat ends of the sides facing down on the cutting board. Chop thin slices and then break up the pieces . Chop up anything large remaining bits.
- Grate the Carrots: Peel your carrots if you wish. We use a box grater poised over a wide bowl for this step.
- Slice up the Bell Pepper and Mushrooms: Slice each side of the bell pepper into thin strips (we like to slice once widthwise as well to make the strips shorter and easier to eat. For the mushrooms, small dice them, stem included.
- Start the Mushrooms: Heat the wok on medium high heat. Add the mushrooms and if you don't have a non-stick wok, add a splash of water. The mushrooms will being to release the water inside them. Once the water starts to decrease, add the garlic and ginger.
- Add the Cabbage: Add the cabbage slices and about a 1/2 cup of water to the wok and then cover with a lid. Cook for about 3-4 minutes.
- Add the Broccoli Slaw: Lift the lid and see if you need to add additional water. Then add the broccoli slaw and put the lid back on. Cook for 3 minutes more.
- Add the Bell Peppers: Add the bell peppers and check the water again. Place the lid again and cook for about 3 minutes.
- Add TVP and Remaining Veggies: Remove the lid and add the carrots and green onion and briefly cook. Then add the TVP and cook for 1 to 2 minutes.
- Mix and Add the Sauce: In a 1 cup measuring cup or small bowl, add the soy sauce, sesame oil, and cornstarch. Whisk and then add to the wok, making sure to pour it around the sides while pushing aside the vegetables with your spatula. This will help the cornstarch activate from the heat. Mix everything together well.
- Serve: Add rice to bowls or resealable containers and then add the egg roll mixture on top of it. If eating immediately, add any add-ons such as sesame seeds or avocado.
Notes
- Note 1: Let us explain what we want you to do with the cabbage. First remove any brown or unhappy leaves form the outside of the cabbage. Place the cabbage down on the cutting board on it's bottom. Slice it in half, vertically. Then cut out the hard cores from the cabbage sides. Next, place the flat ends of the sides facing down on the cutting board. Chop thin slices and then break up the pieces. Chop up any large remaining bits.
- Note 2: We prefer fresh ginger when we can get it. Our favorite way to always have fresh ginger on hand is to buy the root and stick it in a reusable food storage bag in the freezer. You can grate it using a microplane (it's actually easier to grate when frozen!) and don't worry about peeling because it's fine to eat the skin! If you don't have fresh ginger, go ahead and use a little pinch of ground ginger but it won't have as big impact on the flavor as fresh ginger does in our opinion.
- Note 3: Make a cup for each serving you want. You can make this ahead of time! Also, our favorite way to make this is in an Instant Pot. Just add 2 cups rinsed Jasmine rice and 2 cups water into the Instant Pot and cook for 3 minutes on pressure cook mode. Then let it natural release for 10 minutes and then release the valve. Rice made this way is so fluffy and delcious! We use this method for all sorts of meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Entrees
- Method: Stovetop
- Cuisine: Asian, Chinese