This vegan egg roll bowl recipe is a quick 30 minute meal that's perfect for weekly meal prep. It's also gluten free, nut free and low carb.
Vegan Egg Roll Bowl
If you’re looking for a satisfying vegan recipe that’s fast, flexible, and full of flavor, this egg roll bowl checks all the boxes without feeling complicated or fussy.
Packed with veggies and bold flavor, it delivers all the comfort of classic egg rolls without the wrapper, keeping it naturally gluten free, nut free, and low carb.
Ingredients Needed for Vegan Egg Roll Bowls
You will need the following ingredients listed below to make this tasty vegan dish (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).
- Firm Tofu
- Neutral Oil
- Green Cabbage
- Carrot
- Radishes
- Yellow Onion
- Garlic
- Fresh Ginger
- Sesame Oil
- Sriracha
- Soy Sauce
- Dijon or Spicy Mustard
For garnish:
- Green Onions
- Toasted Sesame Seeds
Optional to serve:
- Cooked rice or vermicelli noodles
Directions for Egg Roll Bowl
Step 1. Prepare Vegetables
Slice cabbage as thinly as possible. Slice onions in semi-circles. Peel and mince ginger and garlic.
Step 2. Whisk Sauce
In a small bowl or measuring cup, combine the soy sauce, sesame oil, sriracha, and mustard. Whisk to blend. Set aside.
Step 3. Heat Oil and Cook Tofu
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 tofu.
Step 4. Cook Vegetables
Reduce heat to medium. Add the onion, garlic, and ginger. Cook, stirring occasionally, until onion is starting to soften, 3-5 minutes.
Add the cabbage, carrot, and radish. Stir regularly until the cabbage is softened, about 7 minutes.
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.
Step 5. Serve with Rice or Pasta
Serve hot over rice, cooked vermicelli, egg noodles, or on its own. Use cauliflower rice to keep dish low carb. Garnish with sliced green onion and sesame seeds.
Additional portions can be stored in the fridge for up to 3 days.
Other Garnishes:
- Chopped roasted peanuts
- Fried chow mein noodles
- Toasted slivered almonds
- Sweet chili sauce
SAVE FOR LATER BY PINNING THE BELOW IMAGE:
Plus, everything cooks in one pan, making cleanup a breeze. It reheats beautifully for lunches or dinners on the go.
For more delicious vegan recipes, try this vegan chickpea meatloaf or this vegan brunswick stew.
Vegan Egg Roll Bowl Recipe
Author: Recipe Idea Shop
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 1 lb Firm Tofu, drained and cubed (for best results press out liquid)
- 2 tablespoon Neutral Oil
- ½ Small Green Cabbage, sliced
- 1 large Carrot, peeled and shredded
- 3-4 Radishes, cut in sticks
- ½ Medium Yellow Onion, sliced
- 2 cloves Garlic, minced
- ⅔ tablespoon Minced Fresh Ginger
- 1 ½ tablespoon Toasted Sesame Oil
- 1 tablespoon Sriracha
- ¼ cup Soy Sauce (or tamari for gluten free)
- 1 teaspoon Dijon or Spicy Mustard
For Garnish
- 1-2 Green Onions, sliced
- Toasted Sesame Seeds
Optional to Serve
- Cooked Rice or Vermicelli Noodles
Instructions
- Prepare all your vegetables. Slice cabbage as thinly as possible. 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.
- 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 tofu.
- Reduce heat to medium. Add the onion, garlic, and ginger. Cook, stirring occasionally, until onion is starting to soften, 3-5 minutes.
- Add the cabbage, carrot, and radish. Stir regularly until the cabbage is softened, about 7 minutes.
- 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 egg noodles or on its own. Garnish with sliced green onion and sesame seeds.
Nutrition (may vary depending on ingredients and amounts used)
Notes
- Chopped roasted peanuts
- Fried chow mein noodles
- Toasted slivered almonds
- Sweet chili sauce
