Name: Vegan Egg Roll Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 TBSP Tamari Lite or coconut aminos; 1 1/2 tablespoons rice vinegar; 1 TBSP pure maple syrup; ½ TBSP Eden Foods Black Sesame Oil; 1 8-oz. package tempeh, roughly crumbled; 2 TBSP Tamari Lite or coconut aminos; ½ tsp rice vinegar; ½ tsp garlic powder; 1/4 tsp ground ginger; 1 TBSP Eden Foods Black Sesame Oil (divided); 1/2 yellow onion, chopped; 1 cup shredded carrots; 1 small green cabbage, shredded; 1 spring onion, diced (white and light green parts only); Spring onion (green parts only); Sesame seeds

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Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Cabbage and carrots stir-fried in sesame oil with crispy sesame tempeh.

When I was growing up we regularly ordered takeout from a Chinese restaurant down the street.

They knew my dad and me by name when we walked into to pick up the bag loaded with Chinese takeout boxes, sweet & sour sauce, and fortune cookies.

We usually ordered classic egg rolls as a starter with our meal.

The egg rolls were, amazing, friends, with a fried golden exterior and insides teeming with cabbage and carrots.

Things I’ve been thinking about lately: What happens when you make your egg rolls vegan and de-construct them in a bowl?

Well, let’s see.

This vegan egg roll in a bowl is a plant-based egg roll inside out.

It’s made with shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

You’ll love this Vegan Egg Roll Bowl as a spin-off of classic egg rolls in bowl format.

What You Need to Make Sesame Tempeh

Here’s what you need to make the Sesame Tempeh:

Tamari Lite or coconut aminos
rice vinegar
pure maple syrup
Eden Foods Black Sesame Oil
tempeh

That’s it!

Eden Foods Black Sesame Oil

This recipe was created after sampling Eden Foods Black Sesame Oil.

This oil is unrefined and traditionally pressed.

It’s slightly nutty in flavor, making it a delicious addition to both raw and cooked dishes.

I love the way it adds depth of flavor and warmth to this bowl in both the tempeh marinade and the stir-fry!

In a medium bowl, mix together the ingredients for the sesame tempeh: Tamari Lite or coconut aminos, rice vinegar, maple syrup, and black sesame oil.

Add the crumbled tempeh and toss everything well to combine.

Cover the bowl and place it in the fridge for 20-60 minutes to marinade.

What You Need to Make the Sauce

While your tempeh is marinading, you can prepare the sauce and the vegetables.

Here’s what you need:

Tamari Lite or coconut aminos
rice vinegar
garlic powder
ground ginger

That’s it!

How to Make Crispy Sesame Tempeh

In a medium bowl, mix together the Tamari Lite or coconut aminos, rice vinegar, garlic powder, and ground ginger.

This will be your pre-mixed sauce for the stir-fry.

When tempeh is done marinating, add 1/2 tablespoon of black sesame oil to a large skillet over medium high heat.

When the oil is hot, add in marinated tempeh and cook it for 8-10 minutes, until tempeh begins to brown.

Stir the tempeh to allow all sides to brown and crisp.

When the tempeh is done, transfer it to a plate and set it aside.

What You Need to Make the “Egg Roll” Filling

Now it’s time to turn that egg roll inside-out with a veg-forward filling!

Here’s what you need for the Egg Roll Bowl:

Eden Foods Black Sesame Oil
yellow onion
carrots
green cabbage
green onion

That’s it!

How to Make Vegan Egg Roll Filling

To the same skillet, add the remaining 1/2 tablespoon of black sesame oil in the pan and reduce the heat to medium.

Add in the yellow onion and carrots and cook them for a few minutes until onions are fragrant and translucent, about 2-3 minutes.

Next, add in green cabbage and green onion and sauté them until tender-crisp, about 6-7 minutes.

Add in the egg roll bowl sauce and stir everything together until it’s well-combined, about 2 more minutes.

Finally, stir in the crispy tempeh and heat the contents for another minute until everything is warm and well-combined.

How to Serve Vegan Egg Roll Bowl

Enjoy this Vegan Egg Roll Bowl as a fun plant-based dinner when you’re craving takeout.

To make the bowl more substantial, try serving it over rice or your favorite grain of choice.

I love mine topped with spring onion and black sesame seeds.

You could also seaweed crisps or wontons on top for a little crunch.

Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.

Enjoy!

More Asian Inspired Dishes

I Want to Hear From You

If you make this Vegan Egg Roll Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren