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.
Nutrition
Calories: 120kcal
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