Savory Vegan Egg Roll In A Bowl (Crack Slaw) in 20 Minutes

Quick and nutritious Vegan Egg Roll In A Bowl (Crack Slaw) makes a delightful low-carb dinner with crispy veggies and beef-less ground meat.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Asian, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stir-Fry

1 lb Beef-less Ground Plant-based meat alternative
4 cups Cabbage Chopped, green or Napa for best texture
2 medium Carrots Pre-sliced saves prep time
1 can Water Chestnuts Canned for quick use
4 pcs Green Onions Chopped, chives can be used
2 cloves Garlic Minced, fresh adds flavor
1 tbsp Ginger Fresh or ground; adjust as needed

For the Sauce

1/4 cup Soy Sauce Tamari for gluten-free
1 tbsp Sesame Oil Toasted for extra flavor
1 tbsp Sriracha Optional for heat

For Seasoning

to taste Salt & Pepper Enhance flavors

Equipment

large non-stick skillet

Method

Step-by-Step Instructions

Prep Ingredients: Chop cabbage, carrots, and green onions. Whisk together soy sauce, sesame oil, and sriracha in a separate bowl.
Cook 'Meat': Heat skillet over medium, add beef-less ground, sauté for 5-7 mins until browned.
Aromatics: Add minced garlic and ginger, stir for 1 minute until fragrant.
Combine Veggies: Stir in cabbage, carrots, and water chestnuts; fry for 3-4 minutes.
Final Touches: Remove from heat, fold in green onions and sauce. Season with salt and pepper.
Serve: Spoon mixture into bowls or over rice/noodles. Drizzle with extra sauce if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 500mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 150mgCalcium: 5mgIron: 15mg

Notes

Store leftovers in airtight container for up to 4 days. Reheat in skillet for best texture.

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