Print

20 Minute Vegan Egg Roll In A Bowl Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

A quick and flavorful 20-minute vegan egg roll in a bowl that captures all the classic Asian-inspired flavors without the fuss of rolling or frying egg rolls. This plant-based dish features Beyond Beef, fresh vegetables, and a savory homemade sauce, perfect for a healthy and satisfying weeknight meal served over rice.

Ingredients

Scale

Main Ingredients

  • 1 (340 g) package Beyond Beef plant-based ground, defrosted if frozen
  • 6 cups green cabbage, thinly sliced or grated (or equivalent bagged coleslaw mix)
  • 1 medium carrot, grated
  • 1 (227 g) can water chestnuts, drained and chopped
  • 3/4 cup green onions, diced

Flavorings and Sauces

  • 3 cloves garlic, chopped
  • 1–2 teaspoons fresh grated ginger, or 1/4 teaspoon ground ginger
  • Pinch of pepper
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon plum sauce
  • 1 teaspoon chili garlic sauce or sriracha
  • 1/4 teaspoon 5 spice powder
  • 1/4 teaspoon liquid smoke (optional)

To Serve

  • Cooked rice
  • Chili garlic sauce or sriracha (extra, as desired)
  • Sesame seeds

Instructions

  1. Prepare Ingredients: Begin by washing and prepping all vegetables — slice or grate the cabbage, grate the carrot, chop the water chestnuts, and dice the green onions. In a small bowl, whisk together tamari, toasted sesame oil, plum sauce, chili garlic sauce or sriracha, 5 spice powder, and liquid smoke (if using) to create the flavorful sauce. Set all ingredients aside.
  2. Cook Plant-Based Meat: Heat a large non-stick skillet over medium heat. Add the Beyond Beef and cook for 5-7 minutes, stirring frequently, until it is fully cooked and begins to crisp. This develops texture similar to cooked ground meat.
  3. Add Aromatics: Stir in the chopped garlic, grated ginger, and a pinch of pepper into the skillet with the cooked Beyond Beef. Cook for about 1 minute or until fragrant, releasing the aromatic oils from garlic and ginger.
  4. Cook Vegetables: Add the sliced cabbage, grated carrot, and chopped water chestnuts into the skillet. Fry the mixture for 3-4 minutes, stirring regularly, until the cabbage softens slightly but remains crisp-tender, maintaining a satisfying bite.
  5. Combine and Finish: Remove the skillet from heat. Stir in the diced green onions and pour in the pre-mixed sauce, tossing gently to coat everything evenly. Taste and season with salt and pepper to your preference.
  6. Serve: Serve this vibrant vegan egg roll in a bowl on its own or over cooked rice. Offer extra chili garlic sauce or sriracha and sprinkle with sesame seeds at the table for added flavor and texture. Enjoy immediately!

Notes

  • You can substitute the Beyond Beef with any other plant-based ground meat or crumbled tofu for different textures.
  • If fresh ginger is unavailable, ground ginger works well but use sparingly as it is more concentrated.
  • Liquid smoke is optional but adds a subtle smoky depth reminiscent of classic egg rolls.
  • For gluten-free options, ensure tamari and plum sauce are certified gluten-free.
  • This dish stores well in the refrigerator for up to 3 days and reheats nicely in a skillet or microwave.

Keywords: vegan egg roll in a bowl, plant-based egg roll recipe, quick vegan dinner, Beyond Beef recipe, Asian inspired vegan meal, easy vegan stir-fry

Find it online: https://miarosetti.com/20-minute-vegan-egg-roll-in-a-bowl-recipe/