Vegan Egg Roll in a Bowl
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.
Servings: 3
Calories: 378kcal
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: 1/3 recipe | Calories: 378kcal | Carbohydrates: 20g | Protein: 19g | Fat: 27g | Saturated Fat: 4.5g | Polyunsaturated Fat: 22.5g | Sodium: 700mg | Fiber: 3g | Sugar: 4g