Vegan Egg Roll in a Bowl

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Hey babes!

So, here’s a dirty little secret: my parents didn’t teach me how to cook. And don’t think that’s a discredit to my parents, because it’s certainly not. They taught me cleaning, hunting, auto-repair, carpentry, roofing, plumbing, first aid, sewing, and countless other skills I use every day (okay, maybe not the hunting). But in terms of cooking, I learned more by observing and experimenting as I got older. My mom was always willing to teach, but never willing to force us. I think some part of her understood her children well enough to know that guidance was a better tool than force.

As a result, I can’t perfectly replicate all of my favorite childhood dishes. I have to call my mom every time I want to make her famous sheet cake. But instead, through our friendship and shared love of cooking, I have something even better: a cooking confidante and companion, who is always willing to share her latest discoveries and give feedback on my own.

This recipe comes straight from my beautiful mother, with my own spicy, vegan twists. I swapped out the meat for a vegan alternative (with even more WFPB substitutions listed), and ramped up the nutrients by opting for a broccoli slaw in lieu of a cabbage-based slaw mix. I did include the drizzle of sesame oil my mom uses for the taste, but if you’re strictly oil-free feel free to omit it or swap for a sprinkle of sesame seeds.

What if I don’t want vegan meat?

No quiero?

No biggie, I totally get it. I also like to limit my intake of red and yellow-light (aka, processed) foods, and maybe you’re full up this week. In that case, I would say there are three paths of varying processing you can walk down: rehydrated TVP, pan-cooked tempeh, or the most unrefined of all: edamame! All have their perks, of course. TVP will get you closest in terms of texture, but tempeh comes with that package of delicious probiotics for the microbiome, and edamame is full of fiber and protein. Choose your own adventure!

Let me know how you like it and what you would add or take away!

Vegan Egg Roll in a Bowl
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Vegan Egg Roll in a Bowl

Recipe by MonicaDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Lightlife Gimme Lean sausage (see notes for substitutions)

  • 1 16 oz package broccoli slaw

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • 1 tbsp crushed red pepper

  • 1 green onion, diced

  • 1/4 cup low sodium soy sauce

  • Optional: 1 tsp sesame oil

Directions

  • Heat 10″ skillet over medium heat.
  • Add “sausage” to pan. Crumble and cook for 2-4 minutes.
  • Add garlic, ginger, onion, and pepper. Cook for 2 minutes, stirring frequently (use water or broth to keep from sticking).
  • Add broccoli slaw and cover for a few minutes to wilt. Add soy sauce and stir until mixed well.
  • Optional: Add sesame oil and stir well. Enjoy!

Notes

  • You can substitute the sausage with: 1 1/2 cups edamame, 1 1/2 cups rehydrated TVP, or 8-12oz of tempeh.