Description
Indulge in the vibrant flavors of a 20 Minute Vegan Egg Roll In A Bowl (Crack Slaw), a quick and satisfying meal that captures the essence of traditional egg rolls without the wrapper. This delightful dish features a colorful medley of fresh vegetables and plant-based ground beef, all tossed together with a savory sauce that is both simple and delicious. Ready in just 20 minutes, it’s perfect for busy weeknights or meal prepping for the week ahead. Customize it with your favorite veggies and enjoy a nutritious, low-carb dinner that everyone will love!
Ingredients
Scale
- 1 (340 g) package beyond beef plant-based ground, defrosted if frozen
- 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
- 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)
- cooked rice
- chili garlic sauce or sriracha
- sesame seeds
Instructions
- Prep your ingredients: chop garlic, grate ginger and vegetables, whisk together sauce ingredients.
- In a non-stick skillet over medium heat, cook plant-based ground beef for 5-7 minutes until crispy. Stir in garlic and ginger until fragrant.
- Add cabbage, carrots, and water chestnuts; sauté for 3-4 minutes until crisp-tender.
- Remove from heat, mix in green onions and sauce. Serve warm with rice or garnishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg