Prep Time:
Yield:
Category:
Method:
Cuisine: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
- 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.
- 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.
- 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.
- Stir in sesame oil and tempeh. Cook another minute and then turn off heat.
- 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