Vegan Egg Roll in a Bowl
Jul 10, 2024
Before We Dive Into This Delicious Recipe…
I need to tell you about something truly life-changing: The PlantWhys Membership.
If you've ever found yourself knowing that eating more plants could transform your health but feeling stuck when it comes to actually making it happen, you’re not alone. That’s exactly why I created this program—to help you turn all that knowledge into action.
The PlantWhys Membership is your step-by-step guide to mastering plant-based eating. Whether you’re overwhelmed by where to start, worried about fiber overload, or just need clarity and support, we’ve got you covered.
When you join, you'll gain:
- The 6-Week Jumpstart Program to ease into plant-based eating without the guesswork.
- The PlantWhys Protocol to help you lose weight without hunger, improve gut health, and feel amazing.
- Access to monthly masterclasses, weekly cooking demos, meal-planning tools, fitness classes, and more!
- PLUS, you’ll get our exclusive No Recipe Cookbook and Jumpstart Cookbook as a free bonus! (Not sold anywhere else!)
This is the affordable, supportive community you need to stay on track and finally reach your plant-based goals. No guesswork, just results.
Don’t miss out—click here to learn more about the PlantWhys Membership and start transforming your health today.
--Ali
P.S. If you sign up and commit to just three months, you’ll get an entire month free! Don’t wait—this is your chance to take control of your health and start seeing real results this week.
Now, let’s get into the details of this incredible recipe! 🌱
Vegan Egg Roll in a Bowl
Servings: 4 servings
Prep Time 25 mins
FODMAP: medium
Skip the fried egg roll wrapper and enjoy a bowl full of the filling!
Ingredients
1 onion, finely diced
4 cloves garlic, minced
1.5 tbsp grated fresh ginger
8 oz mushrooms, chopped
1 pkg tempeh or tofu, crumbled with your hands into the skillet (or 1 cup cooked lentils)
4 cups shredded cabbage (or 1 bag of coleslaw mix)
1 cup grated carrot (about 2 carrots, grated)
1/4 cup sliced green onion
3 tbsp soy sauce (or alternative)
1 tbsp sesame oil (can be omitted for fully oil-free)
1 tsp red pepper flakes
1 tsp rice vinegar (or any other vinegar)
For serving
Spicy Mayo (recipe provided), hoisin sauce, or peanut/satay sauce (make your own with hoisin + peanut butter)
chopped cilantro
chopped peanuts or sesame seeds
rice or cauliflower rice (optional)
Spicy Mayo--blend all together in a small bullet or high speed blender
1/2 cup raw cashews
5 tbsp water
1 tbsp lime juice
2 tsp soy sauce
2 tsp sriracha sauce (more to taste)
2 tsp maple syrup
Instructions
1.In a skillet, saute the onion, garlic, tempeh (or tofu or lentils) ginger and mushrooms until all liquid has cooked off, about 10 minutes.
2.While it's cooking, stir together the soy sauce, rice vinegar, sesame oil, and red pepper flakes to form a sauce.
3.Add the cabbage and carrots to the skillet. Saute for just a few minutes until the cabbage is just a little wilted. Remove from heat. Stir in the sauce.
3.Spoon into bowls and top with cilantro, spicy mayo or other sauce, chopped nuts or sesame seeds, and additional green onions. Serve with rice or cauliflower rice to make it heartier.
FODMAP swap: Sub leeks, green onion tops or chives for onion and garlic or keep onions <4 tsp a serving and garlic ¼ tsp per serving; less than half a cup of mushrooms, <3 ½ tsp of cashews a serving and <¼ cup of cauliflower
*Don’t forget to preload on veggies before you eat!
Click here to learn more about our plant-based membership, courses and coaching programs.
Stay connected with news and updates!
Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
