Veggie Egg Roll Bowls (GF, Vegan)
 
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This simple & delicious single skillet vegetable egg roll bowl is packed with flavor and sure to become your new go-to dinner (and lunch!)
Author:
Serves: Serves 4
Ingredients
  • for the egg rolls:
  • 3 large carrots, sliced
  • 1 red bell pepper, chopped
  • 280 g/10 oz cabbage (about 4 cups) from grated cabbage or premixed bag of coleslaw
  • Large handful (about 1 cup) chopped fresh spinach (can use baby spinach) if omitting spinach use 14 oz coleslaw
  • 340g/12 oz (about ¾ pound) plant-based crumbles/rehydrated TVP or ground protein of choice (I'm using Anthony's non-gmo textured vegetable protein)
  • for topping: sliced green onions, sesame seeds
  • for the egg roll sauce:
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp Chinkiang vinegar (Chinese vinegar - sub white rice vinegar or apple cider vinegar in that order)
  • 1 Tbsp fresh grated ginger
  • 3 garlic cloves, minced
  • 1 round tsp chili garlic sauce (or to taste according to heat preference -- please omit if you do not like/toletate heat)
  • 1 tsp hoisin sauce (recommended but if omitting add another (1) Tbsp of soy/tamari instead)
  • 1 tsp Chinese five-spice powder
  • 2-4 Tbsp water
Instructions
  1. Combine the egg roll sauce ingredients in a container with fitted lid: olive oil, soy or tamari, vinegar, ginger, garlic, chili garlic sauce, hoisin sauce, Chinese five-spice powder and 2-4 Tbsp water (if sauce is quite thick add up to 4 Tbsp) giving it a good shake to combine nb: it's good for sauce to gather flavor while you assemble/cook the rest of the ingredients (you can also make ahead and store in fridge).
  2. Sauté carrots and red peppers in a large skillet with a little olive oil just until the carrots begin to soften.
  3. Add plant crumbles (see blog post for info/options) or protein of choice to skillet (nb: if using tvp rehydrate prior to adding) drizzle in half of the sauce, intermingling to combine.
  4. Add cabbage and spinach mixing to integrate with remaining sauce. If the sauce/mixture appears too thick/dry add a little more water but not too much (you don't want to overly dilute the wonderful taste of the sauce). Continue mixing over heat until cabbage/spinach begin to wilt and mixture is warmed through.
  5. Serve with rice (if desired) or on its own dividing mixture among 4 bowls (store any remains in a container in fridge, it will keep well for up to 5 days if meat free); top the bowls with green onion and a sprinkle of sesame seeds. For a fun twist, consider adding a few wonton strips (salad toppers).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/04/veggie-egg-roll-bowls.html