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Vegan Egg Roll in a Bowl

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 15 Min
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Category: Entree, Main Dish
  • Method: Stove top, Stir fry
  • Cuisine: Vegan, Dairy Free

Description

There’s nothing better than a simple one skillet meal for busy weeknights like this vegan egg roll in a bowl with cabbage, ginger, garlic, and tempeh. Serve over rice. 


Ingredients

  • 8 oz tempeh, crumbled
  • 2 tablespoons oil, divided
  • 1 red bell pepper, thinly sliced
  • 12 oz. package broccoli or cabbage slaw
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 inch ginger root, peeled and chopped (OR 1 teaspoon ground ginger)
  • 1/4 cup vegetable broth
  • 3 tablespoons soy sauce
  • 1/2 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil

Instructions

  1. Add tempeh and 2 tablespoons oil to a large, deep skillet. Cook over medium-high heat until tempeh is golden brown. Remove from pan and set aside.
  2. Add the other 1 tablespoon of oil to the pan and add the bell pepper and green onion. Sauté for 2-3 minutes. Add slaw and sauté for 5 minutes.
  3. Meanwhile, add garlic, ginger, broth, soy sauce, brown sugar, rice vinegar, and sriracha to a small bowl and whisk to combine. Add to pan with the slaw and sauté 3-5 minutes or until liquid has mostly evaporated. 
  4. Stir in sesame oil and tempeh. Cook another minute and then turn off heat. 
  5. Serve over rice and garnish with fresh cilantro, green onion, and sesame seeds if desired. 

Nutrition

  • Serving Size: 1/3 recipe
  • Calories: 378 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 27 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 22.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 19 g
  • Cholesterol: 0 mg