Last Updated on February 27, 2024
Vegan Veggie Egg Roll in a Bowl is a recipe that’s going to change your weeknight dinners. Trust me, it’s like biting into your favorite vegan egg roll, minus the hassle of wrapping and frying.
Imagine all those yummy egg roll fillings – we’re talking crunchy cabbage, carrots, and tofu, all tossed up in one big, happy skillet. It’s your go-to for a quick, healthy meal that tastes just like the inside of an egg roll.
You know those nights when you’re craving something yummy but don’t want to spend ages in the kitchen? This is it!
Plus, it’s a fantastic way to use up any veggies hanging out in your fridge. I’ve made this dish more times than I can count, and it’s always a hit. Even my ‘I don’t do leftovers’ hubby asks for seconds!
VEGGIE EGG ROLL IN A BOWL – WHY YOU’LL LOVE THIS RECIPE
- This dish captures the essence of your favorite egg rolls but in a delectable bowl form. You’ll love egg rolls even more when you taste this healthy twist.
- If you’re a fan of a good stir fry, this recipe brings the same sizzling magic to your dinner table.
- Made with tofu and a heap of veggies, it’s a delicious recipe that’s vegan, healthy, and satisfying.
- With just 30 minutes from start to finish, this meal is ideal for those busy weeknights. It’s easy and tasty, making it a keeper in your favorite recipe collection.
- The recipe is perfect for meal prep, as it reheats well and can stay fresh in the fridge for up to 3 days.
- Whether you’re following a keto, paleo, or vegan diet, this recipe can be easily adapted to fit your needs.
Serves: 3-4 as a main dish | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
- 1 lb/450g firm tofu, drained and cubed (for best results press out liquid)
- 2 tbsp/30ml neutral oil (with high-smoking point)
- 1/2 small/400g green cabbage, sliced
- 1 large/150g carrot, peeled and shredded
- 3-4/115g radishes, cut in sticks
- 1/2 medium/80g yellow onion, sliced
- 2 cloves/10g garlic, minced
- 2”/3 tbsp/40g minced fresh ginger
- 1 1/2 tbsp/22ml toasted sesame oil
- 1 tbsp/15ml sriracha
- 1/4 cup/60ml soy sauce (or tamari for gluten-free)
- 1 tsp/5ml Dijon or spicy mustard
- To garnish:*
- 1-2/50g scallion, sliced
- Toasted sesame seeds
Optional to serve: Cooked rice or vermicelli noodles.
HOW TO MAKE VEGGIE EGG ROLL IN A BOWL
1. Prepare all your vegetables. Slice cabbage as thinly as possible, and slice onions in semi-circles. Peel and mince ginger and garlic. In a small bowl or measuring cup, combine the soy sauce, sesame oil, sriracha, and mustard. Whisk to blend. Set aside.
2. Add oil to a large frying pan or wok over medium-high heat. Once hot, add cubed tofu, spreading in a single layer so all tofu comes in contact with the oil. Cook for 5 minutes without stirring until slight browning is happening on one side of the tofu. Reduce heat to medium. Add the onion, garlic, and ginger. Cook, stirring occasionally, until onion is starting to soften, 3-5 minutes.
3. Add the cabbage, carrot, and radish. Stir regularly until the cabbage is softened, about 7 minutes.
4. Add the sauce, stirring to distribute. Cook for a further 3-5 minutes until most of the liquid is cooked off and the vegetables are tender. Serve hot over rice, cooked vermicelli, or glass noodles or on its own. Garnish with sliced green onion and sesame seeds.
P.S. Additional portions can be stored in the fridge for up to 3 days.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍚 Red pepper flakes – If you love the taste of egg rolls with a bit more heat, include 1 tablespoon of red pepper flakes. This will give the dish a spicier kick, making it even more delish.
🍚 Fried rice, cauliflower rice, or rice noodles – Serve over fried rice, cauliflower rice, or even rice noodles for a heartier meal. Each brings a unique texture and complements the flavors of the dish.
🍚 Teriyaki or coconut aminos – If you love a bit more flavor, add a tablespoon of teriyaki to the mix. You can also use coconut aminos as a soy sauce alternative for a different twist.
🍚 Chopped peanuts, wonton strips, or red bell peppers – Top with chopped peanuts, wonton strips, or sliced red bell peppers for extra crunch and flavor. These additions make the dish definitely a keeper.
🍚 Sunflower seeds or pumpkin seeds – For those with allergies, skip the peanuts and use sunflower seeds or pumpkin seeds for crunch.
🍚 Vegan cheese or nutritional yeast – Add a bit of pre-shredded vegan cheese or nutritional yeast for a cheesy flavor without the dairy.
HOW TO STORE VEGGIE EGG ROLL IN A BOWL
Storing your Veggie Egg Roll in a Bowl is easy and ensures you can savor this delicious meal even on your busiest days. Here’s how to keep it tasting great for later:
- Cooling Down: Allow the dish to cool to room temperature before storing. This helps prevent moisture build-up which can make the veggies soggy.
- Airtight Containers: Transfer the cooled meal into an airtight container. This step is crucial to maintain the flavors and prevent the food from absorbing any odors from the fridge.
- Refrigeration: Place your airtight container in the fridge. The Veggie Egg Roll in a Bowl will stay fresh for up to 3-4 days. This method works great whether you’ve used tofu or any other protein.
- Reheating: When you’re ready to enjoy your meal again, you can reheat it in a skillet over medium heat. Add a splash of water if the mixture seems dry. Stir occasionally to ensure even warming. Microwaving is also an option – just cover the dish and heat it in short bursts, stirring in between.
- Freezing: Although this dish is best enjoyed fresh, you can freeze it if needed. Freeze in portion-sized containers for convenience. When ready to eat, thaw in the fridge overnight and then reheat as above.
- Avoid Repeated Reheating: Try to only reheat the portion you plan to eat. Repeated reheating can reduce the quality and flavor of the dish.
By following these storage tips, you’ll always have a quick, healthy, and tasty meal ready in no time. Perfect for those days when cooking just isn’t on the agenda!
Easy Veggie Egg Roll in a Bowl
- 1 lb firm tofu drained and cubed (for best results press out liquid
- 2 tbsp cooking oil
- ½ small head green cabbage sliced
- 1 large carrot peeled and shredded
- 4 pc radishes cut in sticks
- ½ medium yellow onion sliced
- 2 clove garlic minced
- 2 tbsp fresh ginger minced
- 1½ tbsp toasted sesame oil
- 1 tbsp sriracha
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tsp Dijon mustard
- 1-2 sprig scallion sliced
- Toasted sesame seeds
- 1. Prepare all your vegetables. Slice cabbage as thinly as possible, and slice onions in semi-circles. Peel and mince ginger and garlic. In a small bowl or measuring cup, combine the soy sauce, sesame oil, sriracha, and mustard. Whisk to blend. Set aside.
- 2. Add oil to a large frying pan or wok over medium-high heat. Once hot, add cubed tofu, spreading in a single layer so all tofu comes in contact with the oil. Cook for 5 minutes without stirring until slight browning is happening on one side of the tofu. Reduce heat to medium. Add the onion, garlic, and ginger. Cook, stirring occasionally, until onion is starting to soften, 3-5 minutes.
- 3. Add the cabbage, carrot, and radish. Stir regularly until the cabbage is softened, about 7 minutes.
- 4. Add the sauce, stirring to distribute. Cook for a further 3-5 minutes until most of the liquid is cooked off and the vegetables are tender. Serve hot over rice, cooked vermicelli, or glass noodles or on its own. Garnish with sliced green onion and sesame seeds.
FREQUENTLY ASKED QUESTIONS
1. CAN I COOK THE TOFU IN AN AIR FRYER?
Yes, you can cook the tofu in an air fryer. Crumble the tofu or cut it into small cubes, then heat 1 tablespoon of oil in the air fryer basket and cook until crispy. This method adds a delightful crunch that tastes like an egg roll.
2. WHAT CAN I USE INSTEAD OF SRIRACHA FOR SPICINESS?
If you don’t have sriracha, you can use other hot sauces or red pepper flakes to add heat. Adjust the amount based on how spicy you like your food.
3. CAN I USE LEFTOVER VEGETABLES FOR THIS RECIPE?
Using leftover vegetables is a great idea for this recipe. You can add almost any vegetable you have, like cabbage and carrots, coleslaw mix, or even shredded carrots. Just stir to combine everything well in the skillet.
4. HOW CAN I MAKE THIS RECIPE KETO-FRIENDLY?
To make this recipe keto-friendly, replace the soy sauce with coconut aminos and serve it over cauliflower rice instead of regular rice or noodles. Also, ensure to reduce the heat to avoid burning the cauliflower rice.
5. CAN I ADD NOODLES TO THIS RECIPE?
Yes, you can add rice noodles or even thin spaghetti to this dish. Cook the noodles separately and then add them to the skillet towards the end, stirring to combine with the veggie and tofu mixture.
6. I’M NOT A FAN OF RADISHES. WHAT CAN I SUBSTITUTE THEM WITH?
If you’re not a fan of radishes, you can substitute them with bell peppers, snap peas, or more carrots. The key is to use veggies that will stir to combine well with the other ingredients and add a nice texture to the dish.
7. CAN THIS RECIPE BE SERVED COLD?
Yes, this dish can be enjoyed cold as well. It makes for a refreshing salad-like meal, especially during warmer months. Just store in the fridge for up to 3 days and serve chilled.
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