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Home » Recipes » Main Dishes

Vegan Egg Roll In A Bowl

Published on May 28, 2019 by Kate, Updated on May 25, 2021 - 9 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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side overhead closeup shot of vegan egg roll ingredients in a white bowl with text overlay for pinterest

Make this fun Vegan Egg Roll in a Bowl in under 30 minutes from start to finish!  Get all your veggies plus awesome vegan protein in this simple and delicious vegan stir fry recipe!

side overhead shot of one bowl of vegan egg roll insides on top of white rice garnished with chopped green onion

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

Related recipe: Ramen Noodle Salad

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).

three overhead process shots in a photo collage showing how to make vegan crumbles for the egg roll

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).

overhead photo collage of four photos showing stir-fry process for veggies for vegan egg roll in a bowl

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.

closeup overhead shot of vegan egg roll contents in a black frying pan

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!

wide overhead shot of vegan egg roll in a white bowl with veggie contents scattered all around on a marble background

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

Other vegan Asian-inspired recipes:

  • Vegan cashew celery stir fry with pineapple
  • Easy vegan fried rice
  • Cucumber edamame salad

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, INSTAGRAMand PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

overhead shot of vegan stir fry piled high in a white bowl garnished with chopped green onions and sesame

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!
4.53 from 19 votes
Print recipe Leave a comment
Course: Entree
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 2 people
Calories: 326kcal
Author: Kate

Ingredients

Vegan Crumbles

  • ½ cup textured vegetable protein
  • ½ cup water, or vegetable broth
  • 1 tbsp nutritional yeast flakes
  • 2 tsp Bragg's liquid aminos, or soy sauce
  • ¼ tsp dried rubbed sage
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp red chili garlic sauce , or similar

Stir-fry

  • 1 tbsp olive oil
  • ½ 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
« Vegan Avocado Brownies
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Reader Interactions

Comments

  1. MaryEllen

    December 29, 2021 at 7:12 pm

    4 stars
    This recipe was tasty. I sautéed with water instead of oil and it turned out well. I will definitely cut back on the chili garlic sauce as it was too spicy. I will definitely make this again.

    Reply
    • Kate

      January 04, 2022 at 10:51 pm

      Thanks for the feedback! Love the water sauté for an oil-free version.

      Reply
  2. Johanne Beaulieu

    August 31, 2020 at 4:32 am

    Omgosh yes! 4-5 is what I meant. Thanks.

    Reply
  3. Johanne Beaulieu

    August 26, 2020 at 3:54 pm

    Would this keep for 45 days in the fridge?

    Reply
    • Rebecca

      August 30, 2020 at 9:38 pm

      Must have a typo somewhere thx! 4-5 days!

      Reply
  4. Ang Max

    August 09, 2020 at 2:11 pm

    Absolutely delicious! One of my first completely vegan meals to make. Although, based on the measurements (it said for 2 people) it made way more than it says. That's ok though. It was so good, I'm counting on leftovers later in the week. Thank you! ?

    Reply
    • Rebecca

      August 11, 2020 at 8:52 am

      So glad you enjoyed making this! It's set portioned for two because sometimes we eat a lot! 😉 Glad you can enjoy the leftovers later tho!

      Reply
  5. Allie

    August 15, 2019 at 9:10 am

    The TVP marinade is DIVINE. Thank you for such an easy recipe!

    Reply
    • Rebecca

      August 18, 2019 at 1:30 pm

      Thx so much for your comment! Glad you loved it!

      Reply

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