Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and customizable. It’s packed with veggies, high in protein thanks to the vegan ground, and full of that umami-rich flavor I crave. I like adding sweet potato noodles for extra texture, but it’s just as good without them. It also makes amazing leftovers that taste even better the next day.

Ingredients

1 tbsp oil *can sub with 2 tbsp tahini liquid; see Note 1
½ small onion, diced
½ head garlic, minced
1/2-inch piece ginger, minced *can sub with 1 tsp ground ginger
3 scallions, diced
1 lb cabbage, shredded or sliced thin
2 carrots, shredded or diced *can sub with more cabbage
1 lb vegan ground
1 tsp white pepper *can sub with black pepper
¼ cup low-sodium soy sauce *can sub with 2 tbsp regular soy sauce
3 oz sweet potato noodles, soaked in cold water for at least 15 minutes *optional
Optional toppings: sesame oil, sesame seeds, crushed nuts, cilantro, chili oil, more scallions

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat the oil in a large skillet or wok over medium heat.
2. I add the onion, garlic, and ginger, cooking for 2–3 minutes until fragrant.
3. I stir in the vegan ground and cook until browned and heated through.
4. I add the cabbage, carrots, and scallions, stirring everything together.
5. I season with soy sauce and white pepper, letting the vegetables soften while still keeping a slight crunch.
6. If I’m using sweet potato noodles, I drain them and toss them into the skillet, mixing well until warmed through.
7. I taste and adjust seasoning if needed.
8. I serve hot, topping with sesame oil, sesame seeds, crushed nuts, cilantro, chili oil, or extra scallions.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 20 minutes to cook, so in 30 minutes I have a full meal on the table.

Variations

Sometimes I swap the vegan ground for crumbled tofu or tempeh for a different protein source. I also like adding mushrooms, bell peppers, or snap peas for more vegetables. If I want a spicier version, I stir in chili flakes or sriracha. For a low-carb option, I leave out the sweet potato noodles and just enjoy the veggie mixture.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat for the best flavor and texture, but the microwave works fine too. If I’ve added noodles, I toss in a splash of water or soy sauce when reheating to keep them from drying out.

FAQs

Can I make this oil-free?

Yes, I use tahini liquid or a splash of vegetable broth instead of oil to sauté.

Can I use a different type of vegan protein?

Yes, I sometimes use tofu, tempeh, or lentils instead of vegan ground.

What kind of cabbage works best?

I usually use green cabbage, but napa cabbage or red cabbage also work well.

Can I make this ahead of time?

Yes, I often make it a day in advance—it reheats beautifully and the flavors deepen.

Do I have to use sweet potato noodles?

No, they’re optional, but I like the chewy texture they add.

How can I make it gluten-free?

I just use tamari or coconut aminos instead of soy sauce.

Can I freeze this dish?

Yes, I freeze portions without the noodles, then reheat them in a skillet when I want a quick meal.

What toppings do you recommend?

I love sesame oil, sesame seeds, fresh cilantro, chili oil, or crunchy nuts for extra flavor.

How do I keep the veggies crisp?

I cook them just until softened but still slightly crunchy to keep that fresh texture.

Can I serve this with rice instead of noodles?

Yes, I often serve it over steamed rice or even cauliflower rice for a filling meal.

Conclusion

This Vegan Egg Roll in a Bowl is one of my go-to meals when I want something easy, flavorful, and packed with veggies. I love how versatile it is, how quickly it comes together, and how satisfying it tastes every time. Whether I keep it simple or load it up with toppings and noodles, it always hits the spot.

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