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.
1tbspoil(*can sub with 2 tbsp tahini liquid; see Note 1)
½small onion, diced
½headgarlic, minced
1/2-inchpiece ginger, minced(*can sub with 1 tsp ground ginger)
3scallions, diced
1lbcabbage, shredded or sliced thin
2carrots, shredded or diced(*can sub with more cabbage)
1lbvegan ground
1tspwhite pepper(*can sub with black pepper)
¼cuplow-sodium soy sauce(*can sub with 2 tbsp regular soy sauce)
3ozsweet 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
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.
Nutrition facts are calculated without the optional sweet potato noodles.