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An egg roll bowl of cabbage, carrot, mushrooms, snow peas and edamame with sesame and green onion.
Rachelle Johnson

Vegan Egg Roll Bowl with Edamame

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Shredded cabbage, mushrooms and edamame become a lively skillet meal with plenty of crunch. Date syrup, coconut aminos and tahini make a sweet-savory sauce, while sesame and fresh green onions finish the bowl. Serve it as it is or alongside rice when you want a fuller plate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Chinese
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 6 cups green cabbage thinly shredded
  • 2 cups purple cabbage thinly shredded
  • 2 medium carrots julienned
  • 1 cup snow peas thinly sliced
  • 1 cup shelled edamame cooked
  • 4 green onions sliced
  • 8 ounces mushrooms finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • ¼ cup water or low-sodium vegetable broth
For the Sweet Savory Sauce
  • 3 tablespoons coconut aminos
  • 2 tablespoons date syrup
  • 1 tablespoon tahini
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
For Garnish
  • 2 tablespoons sesame seeds
  • 2 green onions sliced
  • Optional: cilantro leaves
  • Optional: lime wedges

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • spatula

Method
 

  1. In a small bowl, whisk together the coconut aminos, date syrup, tahini, rice vinegar, sesame seeds, ground ginger, and black pepper. Set aside.
  2. Heat a large skillet or wok over medium-high heat.
  3. Add the mushrooms and dry sauté for 3–4 minutes until they begin releasing moisture.
  4. Add the garlic, fresh ginger, and vegetable broth. Stir frequently for 1 minute until fragrant.
  5. Add the green cabbage, purple cabbage, carrots, and snow peas.
  6. Stir-fry for 5–6 minutes until the vegetables begin to soften while still maintaining a noticeable crunch.
  7. Stir in the edamame and half of the green onions.
  8. Pour the sauce over the vegetables and toss continuously for 2–3 minutes until evenly coated.
  9. Taste and adjust sweetness with an additional teaspoon of date syrup if desired.
  10. Remove from heat while the vegetables still have texture and bite.
  11. Divide into bowls and garnish with sesame seeds, remaining green onions, cilantro, and lime wedges if using.

Nutrition

Calories: 220kcalCarbohydrates: 34gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 320mgPotassium: 890mgFiber: 9gSugar: 17gVitamin A: 6145IUVitamin C: 86mgCalcium: 182mgIron: 4mg

Notes

Cabbage and mushrooms. Cook the mushrooms first so their moisture evaporates. The cabbage, carrots and snow peas need only 5–6 minutes to stay lightly crisp, followed by 2–3 minutes with the sauce. Cook longer if you prefer softer cabbage. The listed four bowl green onions and two garnish green onions are separate amounts: use half the four in cooking, then finish with their remaining half and the two garnish onions.
Sauce and swaps. The sauce contains sesame seeds, not sesame oil. Whisk the tahini thoroughly with coconut aminos, date syrup and vinegar. Maple syrup can replace date syrup with a different flavor. Tamari changes saltiness compared with coconut aminos, so taste before adding more. Snow peas or snap peas can replace edamame, but this changes the protein contribution.
Optional additions. Water chestnuts, jicama, bok choy and thinly sliced radishes offer different textures. Cook bean sprouts thoroughly if using them; do not rely on a brief warm toss. Cilantro and lime are optional finishes. Rice is an optional side and is not included in the bowl nutrition.
Alternate preparation. Try roasting mushrooms and snap peas in an air fryer at 375°F for 6–8 minutes, then adding them to the skillet bowl. Watch for browning and tenderness.
Meal prep and storage. Refrigerate promptly within two hours and use within 3–4 days. The vegetables soften during storage, so keep fresh sesame and green onions for finishing when practical. Reheat thoroughly to 165°F (74°C).

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