You guys. Are you ready for the quickest, easiest recipe that takes less than 20 minutes with practically zero prep time? Well, allow me to introduce you to this low carb Vegan Egg Roll In A Bowl. If you’re a fan of egg rolls, this is for you. It’s got everything you love about egg rolls, minus the wrapper and meat.
Beyond Ground Beef is the star here to make it vegan-friendly, and coleslaw cabbage mix fills out the rest. Add in a little low sodium tamari or liquid aminos, garlic, ginger, sriracha and sesame oil, and bam! You have yourself one of the easiest dinners ever. Serve this on its own to keep things low carb, or over rice if you’re looking for something a little more hearty.
Vegan Egg Roll in a Bowl
Author: The Lean Clean Eating Machine
- 1 package of Beyond Ground Beef
- 2 cloves garlic; smashed and minced
- 14 ounces shredded cabbage or coleslaw mix (without dressing)
- 1/4 cup low-sodium tamari (or liquid aminos – you can also use low sodium soy sauce)
- 1 teaspoon ground ginger or ginger paste
- 2 teaspoons sriracha
- 1 tablespoon sesame oil
- 1/3 cup finely sliced green onions
Instructions:
- In a large skillet, brown the Beyond Ground Beef until cooked, or about 6 minutes.
- Add the garlic and sauté until fragrant, or about 30 seconds.
- Add in the cabbage/coleslaw mix, tamari or liquid aminos and ginger, and sauté until desired tenderness.
- Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional tamari and sriracha if desired.