Description
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.
Ingredients
Sesame Tempeh
- 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
Sauce
- 2 TBSP Tamari Lite or coconut aminos
- ½ tsp rice vinegar
- ½ tsp garlic powder
- 1/4 tsp ground ginger
Vegan Egg Roll Bowl
- 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)
Garnishes
- Spring onion (green parts only)
- Sesame seeds
Instructions
- 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 tempeh and toss well the combine. Cover the bowl and place it in the fridge for 20-60 minutes to marinade.
- Next, make the sauce. In a medium bowl, mix together the Tamari Lite or coconut aminos, rice vinegar, garlic powder, and ground ginger.
- 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.
- 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 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 for another minute until everything is warm and well-combined.
- Serve the egg roll bowl mixture in bowls topped with kimchi, spring onion, and sesame seeds.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from Ambitious Kitchen
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free