High Protein Vegan Egg Roll in a Bowl
Bold flavor, easy to make and better than takeout. This Vegan Egg Roll in a Bowl is high in protein, low in carbs, and comes together in just 30 minutes! Loaded with crumbled tofu, crisp veggies, and a bold homemade sauce, it’s a weeknight dinner you’ll want to make on repeat.
Servings 4 servings
Calories 230kcal
Equipment
- stove
Ingredients
Veggie Bowl Ingredients
- 1 tbsp ginger minced
- 4 garlic cloves minced
- 16 oz high protein super firm tofu crumbled*
- 8 oz cremini mushrooms finely chopped
- 1 bunch green onions finely chopped, greens saved for garnish
- 1 large carrot shredded
- 1 medium napa cabbage finely chopped (about 6 cups)
- 8 oz canned water chestnuts drained and finely chopped
Sauce Ingredients
- ¼ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp mirin
- ½ tsp umami dust optional but recommended
- ½ tsp black pepper and sea salt
- 1 tbsp toasted sesame seeds plus more for topping
- 1 tbsp sesame oil optional
Instructions
- Heat a large skillet over medium heat and add a splash of water or cooking oil to coat.
- Add in the ginger and garlic and sauté until fragrant. Add in the tofu and mushrooms and sauté for 3-4 minutes until the mushrooms begin to release their juices. Add the onion, carrot, cabbage and water chestnuts and let it cook down, stirring occasionally for about 5-7 minutes.
- While it's cooking, combine the sauce ingredients in a jar and season to taste. Pour over the veggie mixture and stir to combine. Season to taste with salt and pepper.
- Serve hot, topped with green onions and sesame seeds!
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 31g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 562mg | Potassium: 914mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2976IU | Vitamin C: 37mg | Calcium: 177mg | Iron: 3mg
