Vegan Egg Roll In A Bowl

Make this fun vegan ‘egg roll in a bowl’ in under 30 minutes from start to finish!  Get all your veggies plus some awesome homemade vegan crumbles in this simple and delicious vegan stir fry recipe!

What is vegan egg roll in a bowl?

It’s all the innards of an egg-roll without the egg roll wrapper!  

• shredded cabbage
• julienned carrots
• broccoli 
• mushrooms
• garlic & ginger
• onion
• TVP – textured vegetable protein masquerading as vegan sausage crumbles

How do you make Vegan Egg Roll in a bowl?

Start by whisking together a flavorful sauce for your TVP (textured vegetable protein) to soak up (Photo 1).  Then mix the TVP in and let it rest for 5 minutes or so while you prep the veggies (Photo 2).  It’ll end up looking like this (Photo 3).

Chop up all your veggies, mince garlic and ginger, and set aside.  Add olive oil, diced onions and carrots to a large skillet.  Sauté over med heat until the onions are mostly clear (4-5 min).  Avoid browning – turn the heat down if needed! (Photos 4, 5)

Gather the remaining ingredients (except the toasted sesame oil) and add everything into the skillet.  Cook over high heat while stirring frequently for an additional 3-4 minutes or just until broccoli pieces are fork-tender!  (Photos 6 & 7).

As soon as you think the veggies might be done (the broccoli is just barely fork-tender), remove the skillet from heat (they’ll continue to cook a bit after removing from heat) and add a bit of toasted sesame oil!  The smell and flavor of this addition is amazing!

Expert tips:  I like to use store-bought julienned carrots so I don’t have to do that myself.  You can also purchase store-bought shredded cabbage to make this faster.  I prefer to just chop the cabbage with a knife – better flavor and texture.  No need to grate the cabbage super small!  It will shrink quickly as it cooks and a little bit of adds nice texture.

Now serve up your yummy Egg Roll in a bowl all alone or over a bed of rice!  Garnish with chopped green onions and sesame seeds and have some extra red chili sauce on hand if you like to amp up the spice!

Hope you enjoy making this Vegan Egg Roll In A Bowl!

Need some dessert to go with that?  Check out these yummy options:

• Easy Vegan Fried Rice
• Cucumber Edamame Salad
• Amazing Vegan Cheesecake
• Vegan Key Lime Pie

If you’ve tried this Vegan Egg Roll in a bowl or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

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Vegan Egg Roll In A Bowl

This quick and delicious vegan stir fry tastes like the inside of an egg roll without the wrapper - egg roll in a bowl! A savory, and healthy dinner on your table in 30 minutes or less!

4.88 from 8 votes

Print Comment

Course: Entree

Cuisine: Asian

Keyword: vegan egg roll in a bowl

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Servings: 2 people

Calories: 326kcal

Author: Rebecca

Ingredients

Vegan Crumbles

• 1/2 cup textured vegetable protein
• 1/2 cup water or vegetable broth
• 1 tbsp nutritional yeast flakes
• 2 tsp Bragg's liquid aminos or soy sauce
• 1/4 tsp dried rubbed sage
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp red chili garlic sauce or similar

Stir-fry

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup julienned carrots
• 1 cup chopped mushrooms
• 4 cups shedded cabbage combine 1 cup purple/ 3 cups green if you like
• 1 cup broccoli pieces
• 2 tbsp Bragg's liquid aminos or soy sauce
• 2 tsp minced fresh ginger
• 3 cloves minced garlic
• 1 tsp toasted sesame oil

Instructions

Making the Crumbles:

• Start by whisking together a flavorful sauce for your TVP (textured vegetable protein) to soak up.  Then mix the TVP in and let it rest for a few minutes while you prep the veggies. No need to drain. Most/all of the liquid will be absorbed quickly.

Stir-fry:

• Chop up all your veggies to desired size, mince garlic and ginger, and set aside. (I reccomend shredding your cabbage with a knife as opposed to a cheese grater to keep the pieces a bit thicker since they cook down quickly!)
• Add olive oil, diced onions and carrots to a large skillet.  Sauté over med heat until the onions are mostly clear (3-5 minutes). Avoid browning – turn the heat down if needed!
• Gather the remaining ingredients (except the toasted sesame oil) and add everything into the skillet.  Cook over high heat while stirring frequently for and additional 3-4 minutes or just until broccoli pieces are fork-tender!
• As soon as you think the veggies might be done (the broccoli is just barely fork-tender), remove the skillet from heat and add a bit of toasted sesame oil!  The smell and flavor of this addition is amazing!
• Now serve up your yummy Egg Roll in a bowl all alone or over a bed of rice!  Garnish with chopped green onions and sesame seeds and have some extra red chili sauce on hand if you like to amp up the spice!

Notes

Expert tips:

I like to use store-bought julienned carrots so I don’t have to do that myself.  You can also purchase store-bought shredded cabbage to make this faster.  I prefer to just chop the cabbage with a knife – better flavor and texture.  No need to grate the cabbage super small!  It will shrink quickly as it cooks and a little bit of adds nice texture.

Nutrition

Serving: 2cups | Calories: 326kcal | Carbohydrates: 40g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Sodium: 1389mg | Potassium: 1028mg | Fiber: 15g | Sugar: 16g | Vitamin A: 9245IU | Vitamin C: 97.8mg | Calcium: 190mg | Iron: 4.8mg