Healthy Meals I Make When I Don&t Really Want to Cook (Vegan)
Recipe Overview
Overview
This Vegan Egg Roll in a Bowl is a delightful twist on a classic dish, offering all the flavors of an egg roll without the wrapper. The combination of sautéed cabbage, carrots, and your choice of vegan protein creates a satisfying meal that’s both healthy and quick to prepare. The use of soy sauce and sesame oil adds depth to the flavor, making it a perfect option for those busy weeknights when you want something nourishing without spending too much time in the kitchen.
The recipe is incredibly flexible, allowing you to swap in whatever vegetables you have on hand. Whether you choose to use tofu, tempeh, or a vegan beef substitute, the result is a hearty dish that can be served over rice or noodles for a complete meal. The addition of fresh scallions on top adds a nice crunch and freshness, making each bite enjoyable.
For those looking for a bit more variety, the Southwestern quinoa salad is another fantastic option. Packed with protein from quinoa and black beans, this salad is not only filling but also refreshing. The vibrant colors from the fresh vegetables make it visually appealing, and the lime juice adds a zesty kick that brightens the dish.
Lastly, the roasted vegetable orzo is a comforting dish that requires minimal effort. Tossing seasonal vegetables with orzo and roasting them in the oven allows the flavors to meld beautifully. This dish is perfect for meal prep, as it stores well and can be enjoyed warm or cold. Overall, these recipes are great for anyone looking to incorporate more plant-based meals into their diet without sacrificing flavor or satisfaction.
Recipe Details
Steps & Tips
Thinly shred about three or four cups of cabbage.
Julienne or grate a carrot.
Tip: To save prep time, grab a bag of cabbage coleslaw at the grocery store.
Dice up half of an onion.
Mince up as much garlic as you like.
Grate or mince some fresh ginger.
Heat a skillet over medium-high heat and drizzle in some vegetable oil.
Sauté onion, garlic, and ginger until the onion is translucent.
Add in your vegan beef crumbles and heat through.
Add shredded cabbage and carrot along with soy sauce and rice vinegar.
Add about half a cup of water and cover the pan.
Let the cabbage wilt in the steam for about 10 minutes.
Taste and add extra soy sauce or chili paste if needed.
Add a dash of toasted sesame oil after removing from heat.
Serve over rice or noodles and top with fresh scallions.
Rinse quinoa thoroughly and cook in a rice cooker for 15-20 minutes.
Tip: Rinse quinoa thoroughly until it stops foaming to avoid a gummy texture.
Dice fresh vegetables like bell pepper, tomatoes, and red onion.
Tip: Remove wet seeds from tomatoes to keep the salad from getting soggy.
Drain and rinse your beans.
In a mixing bowl, add lime juice, olive oil, spices, and vinegar.
Add veggies to the dressing and toss until coated.
Fold in the cooked quinoa.
Serve chilled or warmed up.
Tip: This recipe is flexible; you don't need to precisely measure the vegetables.
Chop vegetables into small pieces.
Tip: You can speed up chopping by purchasing pre-cut veggies.
Transfer veggies to a baking tray with beans.
Drizzle with olive oil and season with salt and pepper.
Roast at 425°F for 35-40 minutes, stirring halfway.
Toast orzo in olive oil, then add vegetable broth and simmer.
Tip: Toast orzo in olive oil or vegan butter for added flavor before cooking.
Let sit covered for 5 minutes, then fluff with a fork.
Tip: Customize orzo with your favorite seasoning blends for extra flavor.
Toss roasted veggies and orzo together in a serving bowl.
Top with vegan feta if desired.
Tip: This dish is great for meal prep, making it easy to have healthy meals ready.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using pre-cut coleslaw mix can significantly reduce prep time for this dish.
- •Toasting quinoa before cooking enhances its flavor and texture.
- •This dish is highly customizable; you can add any seasonal vegetables you have on hand.
- •Vegan feta can be a delicious addition to the roasted vegetable orzo.
