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Vegetarian egg roll in a bowl on a grey countertop.

Vegan Egg Roll in a Bowl

5 from 2 votes
Course: Main Course
Cuisine: Chinese, American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Calories: 260kcal
Author: Kelly
Cost: $1.58 per bowl
Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.
Print Recipe

Equipment

  • Large wok or skillet

Ingredients

  • 1 tbsp oil (*can sub with 2 tbsp tahini liquid; see Note 1)
  • ½ small onion, diced
  • ½ head garlic, minced
  • 1/2- inch piece ginger, minced (*can sub with 1 tsp ground ginger)
  • 3 scallions, diced
  • 1 lb cabbage, shredded or sliced thin
  • 2 carrots, shredded or diced (*can sub with more cabbage)
  • 1 lb vegan ground
  • 1 tsp white pepper (*can sub with black pepper)
  • ¼ cup low-sodium soy sauce (*can sub with 2 tbsp regular soy sauce)
  • 3 oz sweet potato noodles, soaked in cold water for at least 15 minutes (*optional)
  • Optional toppings: sesame oil, sesame seeds, crushed nuts, cilantro, chili oil, more scallions

Instructions

  • Heat oil in a large wok or skillet on medium-high heat. Add the onion, garlic, ginger, and scallions, and sauté until soft and aromatic (5–7 minutes).
  • Add the carrots and cabbage, sauté for another 5 minutes or until cabbage wilts.
  • Stir in the vegan ground and cook until heated through.
  • Season with white pepper and soy sauce to taste. Garnish with any additional toppings you like.

Notes

  1. If you want to keep this meal WFPB-compliant, I’ve found a good substitute for the oil: tahini. You know when you leave tahini sitting untouched for a few days, and it separates into two layers: with the thick creamy sesame paste settling at the bottom, and a clear layer of oil on top? The oily top layer is a perfect alternative to refined oil.
  2. Nutrition facts are calculated without the optional sweet potato noodles.

Nutrition

Calories: 260kcal | Carbohydrates: 26g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1082mg | Potassium: 687mg | Fiber: 10g | Sugar: 8g | Vitamin A: 8552IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 7mg