This Vegan Eggroll in a Bowl is a delightful, plant-based twist on the classic eggroll without the wrapper! Featuring a colorful mix of cabbage, mushrooms, carrots, and bean sprouts, this dish delivers all the savory flavors of an eggroll in a healthier, low-carb form. Quick to prepare and loaded with vegetables, this meal is perfect for a light lunch or dinner and can be customized with your favorite garnishes.
Ingredients:
- 1 lb cabbage (about 1/2 medium head), thinly sliced
- 1 medium carrot, julienned (about 4 oz)
- 4 oz wood ear mushrooms (or mushrooms of choice), sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 9 oz bean sprouts
- 4 oz beech mushrooms (or mushrooms of choice)
- 4 tsp oil (for sautéing)
- 3 tsp soy sauce
- 2 tsp salt (adjust to taste)
- Pinch of sugar (optional, for balance)
Optional Garnishes:
- Toasted sesame seeds
- Chopped green onion
- Wonton crisps
- Sweet chili sauce or sriracha sauce
Instructions:
- Prep the Vegetables: Thinly slice the cabbage, julienne the carrot, and slice the mushrooms. Set all vegetables aside.
- Sauté the Aromatics: In a large skillet or wok, heat 2 tsp of oil over medium heat. Add the minced ginger and garlic, stirring until fragrant, about 1 minute.
- Cook the Vegetables: Add the cabbage, carrot, wood ear mushrooms, and beech mushrooms to the skillet. Drizzle with the remaining oil and stir-fry for 5-7 minutes, until the vegetables begin to soften.
- Add the Bean Sprouts and Seasoning: Add the bean sprouts, soy sauce, salt, and a pinch of sugar to the skillet. Stir well to combine. Cook for an additional 2-3 minutes, until the bean sprouts are tender-crisp.
- Adjust Seasoning and Serve: Taste and adjust salt or soy sauce as desired. Serve hot, garnished with sesame seeds, chopped green onions, wonton crisps, and your favorite sauce.
Conclusion:
This Vegan Eggroll in a Bowl is a quick, satisfying meal packed with flavors and textures. With crunchy veggies, tender mushrooms, and a savory sauce, it’s a delicious way to enjoy eggroll-inspired flavors in a healthier format. Customize with your favorite garnishes for extra flavor and crunch!
Vegan Eggroll in a Bowl with Savory Mushrooms and Crunchy Veggies
A healthy, vegan eggroll-inspired bowl featuringcabbage, mushrooms, and bean sprouts, perfect for a light meal with all thesavory eggroll flavors.
Ingredients
- 1 lb cabbage about 1/2 medium head, thinly sliced
- 1 medium carrot julienned (about 4 oz)
- 4 oz wood ear mushrooms or mushrooms of choice, sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 9 oz bean sprouts
- 4 oz beech mushrooms or mushrooms of choice
- 4 tsp oil for sautéing
- 3 tsp soy sauce
- 2 tsp salt adjust to taste
- Pinch of sugar optional, for balance
- Toasted sesame seeds
- Chopped green onion
- Wonton crisps
- Sweet chili sauce or sriracha sauce
Instructions
- Prep the Vegetables: Thinly slice the cabbage, julienne the carrot, and slice the mushrooms. Set all vegetables aside.
- Sauté the Aromatics: In a large skillet or wok, heat 2 tsp of oil over medium heat. Add the minced ginger and garlic, stirring until fragrant, about 1 minute.
- Cook the Vegetables: Add the cabbage, carrot, wood ear mushrooms, and beech mushrooms to the skillet. Drizzle with the remaining oil and stir-fry for 5-7 minutes, until the vegetables begin to soften.
- Add the Bean Sprouts and Seasoning: Add the bean sprouts, soy sauce, salt, and a pinch of sugar to the skillet. Stir well to combine. Cook for an additional 2-3 minutes, until the bean sprouts are tender-crisp.
- Adjust Seasoning and Serve: Taste and adjust salt or soy sauce as desired. Serve hot, garnished with sesame seeds, chopped green onions, wonton crisps, and your favorite sauce.