Name: 20 Minute Vegan Egg Roll In A Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
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; 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); Cooked rice; Chili garlic sauce or sriracha (extra, as desired); Sesame seeds

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Introduction

This 20 Minute Vegan Egg Roll In A Bowl is a quick, delicious, and healthy twist on traditional egg rolls without the wrapper. Packed with plant-based protein and fresh vegetables, it’s perfect for a satisfying weeknight dinner.

A white bowl with a blue rim holds a dish with two clear layers: the bottom layer is white rice with fluffy grains, and the top layer is a mix of cooked minced meat, shredded cabbage, thin carrot strips, and chopped green onions all mixed with a light brown sauce. A woman's hand is holding a pair of chopsticks picking up some of the mix from the bowl. In the background, another bowl with a similar mixture but no rice sits on a red textured cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (340 g) package Beyond Beef plant-based ground, defrosted if frozen
3 cloves garlic, chopped
1-2 teaspoons fresh grated ginger, or 1/4 teaspoon ground ginger
Pinch of pepper
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
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)
Cooked rice, for serving
Extra chili garlic sauce or sriracha, for serving
Sesame seeds, for garnish

Instructions

Step 1: Prepare the vegetables by slicing the cabbage, grating the carrot, chopping the water chestnuts, and dicing the green onions. In a small bowl, whisk together the tamari or soy sauce, toasted sesame oil, plum sauce, chili garlic sauce, 5 spice powder, and liquid smoke (if using). Set the sauce aside.
Step 2: Heat a large non-stick skillet over medium heat. Add the plant-based ground beef and cook for 5-7 minutes, stirring occasionally, until fully cooked and slightly crispy.
Step 3: Stir in the chopped garlic, grated ginger, and a pinch of pepper. Cook for about one minute until fragrant.
Step 4: Add the cabbage, grated carrot, and chopped water chestnuts to the skillet. Cook for 3-4 minutes, stirring occasionally, until the cabbage starts to wilt but remains crisp-tender.
Step 5: Remove the skillet from heat. Stir in the diced green onions and the prepared sauce. Taste and season with additional salt and pepper if needed.
Step 6: Serve the egg roll in a bowl warm, over cooked rice if desired. Garnish with sesame seeds and offer extra chili garlic sauce or sriracha at the table for added spice. Enjoy!

Tips & Variations

For a soy-free option, substitute tamari with coconut aminos.
Use ground tofu or lentils instead of plant-based ground beef for a different protein source.
If you prefer a spicier dish, increase the amount of chili garlic sauce or add fresh sliced chili peppers.
To add crunch, sprinkle chopped peanuts or cashews on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking on reheating to maintain the crisp-tender texture of the vegetables.

How to Serve

Two white bowls with blue rims are shown from above on a white marbled surface. Each bowl has two main layers: one side is filled with plain white rice, and the other is topped with a colorful stir-fry mix of chopped cabbage, carrot strips, green onion slices, and browned ground meat. The stir-fry has a mix of light green, orange, and brown colors with a slight glossy texture from the sauce. A pair of wooden chopsticks with purple and floral patterns rests nearby on a red woven placemat. A grey and white striped cloth is partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce alternative to keep the recipe gluten-free.

Can I prepare this recipe ahead of time?

You can prep the vegetables and sauce in advance, but it’s best to cook the dish fresh to preserve the texture and flavors. If needed, reheat gently before serving.