Vegan Egg Roll In a Bowl
This makes a total of 2 servings of Vegan Egg Roll In a Bowl. Each serving comes out to be 309 calories, 23.8g fats, 13.3g net carbs, and 7.3g protein.
Ingredients
- 3 tablespoon olive oil
- ½ medium red onion thinly sliced
- 2 small carrot shredded
- 3 ounce celery chopped
- 4 cup green cabbage shredded
- 1 cup button mushrooms sliced
- 2 tablespoon soy sauce
- salt and pepper to taste
- 1 teaspoon sesame oil
- 1 medium green onion chopped for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Heat a large skillet that has a fitted lid, then add half the olive oil. Cook the onion, carrots, and celery until they soften.
- Add the cabbage, mushrooms, soy sauce, salt, and pepper. Drizzle in a little water and remaining olive oil. It will sizzle and steam; use it to loosen up any brown bits on the bottom of the pan.
- Lower the heat and cover skillet with the lid. Cook for about 15 minutes or until the vegetables become tender. Remove from heat and mix in the sesame oil, so the flavor doesn't cook out.
- Check the seasoning and add more salt and pepper if needed. Garnish with chopped green onions and sesame seeds to serve.
Nutrition
Calories: 309kcalCarbohydrates: 13.3gProtein: 7.3gFat: 23.8g