Best Vegan Egg Roll In A Bowl Recipe! with beef-less ground, cabbage, veggies, and a simple asian sauce! A deconstructed egg roll bowl that’s vegan, delicious and ready in 20 minutes! Low carb, Keto, gluten free, nut free.
What the heck’s an egg roll in a bowl?
It sounds exactly what it is. It’s a stir fried egg roll filling without the wrapper, served in a bowl on it’s own or with rice! My recipe is vegan by using a healthier plant based meat alternative instead of ground pork, beef, turkey or chicken.
Be the first to receive mouth watering FREE new vegan recipes and more… straight to your inbox!!
Warning it’s highly addictive for everyone! hence its name ‘crack slaw’ also referred to as an ‘inside out egg roll’ or ‘unstuffed egg roll’ So many names!!😳 And you get a good serving of veggies too!
Ok guys I’ve been making egg rolls for years and they usually consisted of pork, vegetables (sometimes mushrooms) and sauce rolled in filo pastry. I still make then but minus the meat and guess what you won’t miss it! Especially with all the good vegetarian meatless options now!
-and today we’re having a twist on that with my ultra easy deconstructed egg roll recipe. I used beyond beefless ground to replace the pork and the rest of the ingredients are the same, cabbage, water chestnuts, carrots, green onions, ginger, garlic and a quick sauce!
I don't cook with beyond products often but found the flavour and texture really worked and reminded me so much of the egg rolls I used to make. It was a real treat! Delish!
This recipe is brilliant for that umami hit of Chinese take out with minimal effort! And I usually serve the stir fry with a starch like rice or noodles. It’s great for meal prep and makes an excellent weeknight dinner! Your family will love it!
I have not tried this in an instant pot as it takes minutes on the stovetop.
How do you make vegan egg roll in a bowl?
First prep the vegetables and whisk the sauce ingredients together in a small bowl. Set them aside.
Add the 'meat' to a large non stick skillet and cook over medium heat for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger and pepper. Cook until fragrant, about a minute.
Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)
Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy! For full recipe ingredients and instructions see recipe card below.
Does egg roll filling freeze well?
The filling will keep in the fridge for up to 4 days and is suitable for freezing.
What can you serve with it?
I usually serve egg roll in a bowl with rice and extra hot sauce, but you could also serve with your choice of noodles, like chow mein, rice noodles or even udon or spaghetti noodles.
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Vegan Recipes❤️
Want more easy Chinese food recipes? Check these out!
- Vegan Orange Chicken (Tofu)
- Tofu Stir Fry Recipe
- 20 Minute Vegan Lettuce Wraps – Healthy & Delicious!
- Vegetable Chow Mein (Vegan) (Authentic flavours)
20 Minute Vegan Egg Roll In A Bowl (Crack Slaw)
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegan
Description
Best Vegan Egg Roll In A Bowl Recipe! with beef-less ground, cabbage, veggies, and a simple asian sauce! A deconstructed egg roll bowl that’s vegan, delicious and ready in 20 minutes! Low carb, Keto, gluten free, nut free.
Ingredients
- 1 (340 g) package beyond beef plant based ground, defrosted if frozen (see notes for options)
- 3 cloves garlic, chopped
- 1-2 teaspoons fresh grated ginger, or 1/4 teaspoon ground ginger
- pinch of pepper
- 6 cups green cabbage, thinly sliced or grated or equivalent of bagged coleslaw mix
- 1 medium carrot grated
- 1 (227 g) can water chestnuts, drained and chopped
- 3/4 cup green onions, diced
For the egg roll sauce:
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon plum sauce
- 1 teaspoon chili garlic sauce or sriracha
- 1/4 teaspoon 5 spice powder
- 1/4 teaspoon liquid smoke (optional)
For serving (optional):
- cooked rice
- chili garlic sauce or sriracha
- sesame seeds
Instructions
- First prep the vegetables and whisk the sauce ingredients together in a small bowl. Set them aside.
- Add the 'meat' to a large non stick skillet and cook over medium heat for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger and a pinch of pepper. Cook until fragrant, about a minute.
- Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)
- Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy! For step by step photos see above post.
Notes
- Other meatless options: use your favourite vegan meat crumbles like gardein, etc... or fry up 1/2 lb of sliced mushrooms or even crumbled tofu ( I would fry tofu separately then add in after cabbage. Note- I have not tried any of these with this recipe.
- The filling will keep in the fridge for up to 4 days and is suitable for freezing.
- I usually serve egg roll in a bowl with rice and extra hot sauce, but you could also serve with your choice of noodles, like chow mein, rice noodles or even udon or spaghetti noodles
- You can find plum sauce in the asian section of most grocery stores
- nutritional chart calories do not include cooked rice
- if serving with rice it is not considered low carb or keto
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Mains, 30 Minute Vegan Recipes,
- Method: stovetop
- Cuisine: Asian, American, Canadian
Keywords: vegan egg roll in a bowl, egg roll in a bowl, vegetarian egg roll in a bowl, deconstructed egg roll,
Tina
Super easy and delicious!! I doubled the sauce and did some extra cabbage, carrots and water chestnuts. Easily fed 6 people. Will be making this again for sure - thank you for the recipe 😀
Verna
Glad you enjoyed it Tina! Thank you for the wonderful review 🙂 feel free to leave a star rating (really helpful)
Sally
Making this tomorrow, can’t find plum sauce so subbing hoisin this time… could this be eaten cold? I’m taking to a family reunion and I don’t want to sit forever in a crockpot.
★★★★★
Verna
Hi Sally I prefer the texture of the "meat" when it's warm but I'm sure it would be fine cold. Have fun!
Sally
Thanks! Also, what do you think of using TVP instead of impossible meat to avoid the oil?
Verna
I'm sure it would be tasty! Let me know how it turns out for you 🙂
Connie
This was delicious! I always make new recipes I find on pinterest every week and rarely make the same thing twice, but I will definitely make this again!! Thanks so much for the recipe!
★★★★★
Verna
I am thrilled you enjoyed it Connie. Thanks so much for the awesome review!
Karen Haworth
Love this recipe so much! I didn’t have plum sauce so I used hoisin. Second time I made it, I fried up some wonton wrappers cut into strips to serve on the top. Like a deconstructed egg roll. Yum! Great left over too!
★★★★★
Verna
Yay!! so happy you enjoyed it. Thanks for your wonderful review Karen it is so helpful. I recommend trying it with plum sauce next time 🙂 Happy day to you!
Deena
Ok! Yum!!!! This was fabulous. My kids even enjoyed it cabbage and all. Very impressive thank you
★★★★★
Verna
Yay So happy- thanks!
Janet
I wanted to love this but there was an off-flavor for me and I can't identify what it was.
Mary Geehan
I just made this recipe today,!and OH MY GOODNESS, it was delicious!
I will definitely be making this a lot !
★★★★★
Verna
Yay!! I am so thrilled you enjoyed it Mary. Thank you so much for your feedback it is so appreciated!! 🙂
Jayne
This is one of the best things I’ve ever made. It is so addictive. I make this at least once or twice a week. Another plus is how easy it is!!!!!
★★★★★
Verna
Yay!! thank you Jayne 🙂 I am thrilled you are enjoying the recipe.I appreciate your feedback so much!!
Troy Powell
Awesome recipe Verna, mom and Bryan loved it!
★★★★★
Verna
Nice!! I'm so glad! Thanks for the feedback Troy! 🙂
Mary
I’m vegan but don’t use a lot of meat substitutes, but this recipe looked so good I had to try it. I used Gardein because I”m also gluten free. This was a great recipe. Thank you. I’m oil free too, so for anyone out there who would avoid this because of the oil, I water sautéed the crumbles and I omitted the sesame oil from the dressing and this was still DELICIOUS! My non -vegan husband loved it as well. Thank you so much for a great recipe!
★★★★★
Verna
You're so welcome Mary! Glad it worked for you and thanks for sharing your tips! really appreciated.
Elizabeth
This recipe was soooo good! Thank you for sharing!
★★★★★
Verna
You are so welcome so happy you enjoyed it. Thanks so much for your feedback!!
Karen
My husband and I loved this recipe! It will be put on our list of dinners. Ty
★★★★★
Verna
Thank you so much for your feedback Karen so happy you both enjoyed it!
Jayne
This is the best dish ever and is demanded by my family on a weekly basis. So quick and easy to make. The sauce is key to this recipe.
Love all your recipes!!!!!!
★★★★★
Verna
Oh thank you so much Jayne!! So nice to hear you all are enjoying the recipe. Your feedback is SO APPRECIATED!!!
Rachel
My go-to comfort food. Peeps - YOU HAVE TO MAKE THE SAUCE! Otherwise it is just a deconstructed stuffed cabbage roll (sort of?!). This recipe changed my life (really!) and we are now a Cheeky Chickpea household!
★★★★★
Verna
Made my day Rachel!! xoxo thank you! I'm so thrilled you and your family are enjoying my recipes