Say hello to the beautiful cabbage, you’ll be besties after this delicious dish! The flavors of an egg roll combined with healthy wholesome ingredients, then pilled high in a bowl with nutritious rice and sautéed bok choy, and topped with toasted sesame seeds, green onions, and sprouts, is sure to be the dish that puts a smile on your face. This Asian inspired, no oil Vegan Egg Roll Stir Fry is as easy as it is delicious. Reminiscent of the inside of an egg roll without the wrapper, this creative, nutrient dense dish is delightfully filling and super tasty making it an ultimate Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Hi!  Robin here.

In my former life, egg rolls were at the top of my food list of most beloved foods, along with a few other dishes. The beauty of this dish is that is basically a deconstructed “egg” roll without the wrapper and of course, without the egg.

Farm Country

As most of you know by now, I grew up in farm country.  Right smack dab in the middle of major farming, with hog, dairy, cattle, and chicken farms surrounding us.  The neighbors directly to the north of us (and the closest) raised hogs.

When the wind hit just right, the smell was pretty intense to say the least.  We were lucky enough that the wind didn’t head our way too often, but when it did, oh my, my, my, it really made you want to stay indoors and seal up the house.

Local Farmer

Farther up the road was a small dairy farmer who also had chickens. They used to sell their excess eggs to the other local farmers.  During hot sunny summer days, my mom would send me and my sister to walk up the dirt road to purchase eggs from them.

We were young, but back then no one had a care in the world about sending a 5 and 6-year old up the road a half mile to fetch eggs.  Breakfast was typically one of the biggest meals of the day, and we went through a lot of eggs.

The makings for a tall tale

We were fortunate and didn’t even know it, that this vast land before us was ours to play, to ride horses, run through the fields, jump in creeks, and make forts out of hay bales; we were country girls, but we wanted the city life.

Our farm fields had giant electric towers that carried the power to our black and white TV’s; these towers would cross over the dirt roads of our piece of the world.

On many occasions, we would walk down those rocky, dirt roads where we would have to cross underneath those mammoth electric towers, the hum that they created was eerie.  It was this sound that fueled my imagination on our quest for eggs.

Shhhh, be very quiet

I told my little sister that the sound was from a giant sleeping hawk that lived high up in those towers and you had to tiptoe underneath those wires so you didn’t wake it up or it would swoop down and take you. I was a little mischievous back then lol.

It’s funny how loud a dirt and gravel road can be in the middle of the country, where the only noise you can hear are birds singing and crickets chirping.  Our little red-ball jet sneakers on gravel sounded like a thundering herd to us as we tried to not make a lot of noise to avoid waking up the hawk! (hee hee)

My poor sister (Mary) fell for it every single time. I would tear off running, leaving her to trail far behind me as we approached the towers.  I would look behind me and she would be running for dear life, as the humming got louder, death was certain. I’m surprised she hasn’t needed therapy after I traumatized her at such a young age.  I should feel bad.  Sorry Mar! (“cackle,” sorry… just cackling over here as I reminisce.)

I do miss the country life and all its beauty.  As a kid, I just took it for granted that life would always be filled with gorgeous, gently rolling fields of corn, oats, and soy beans.

Cows were friends that we petted, loved, and sang songs to, and if we were lucky, we occasionally got free rides across the fields from point A to point B.  They are a curious lot and definitely enjoyed our songs.

I apologize, I went a round-about way to tell you about egg rolls, didn’t I?

Whole Food Plant Based

I actually don’t miss eggs all that much since going Whole Food Plant Based, but, I do miss egg rolls.  This dish is very tasty, and will certainly hit the spot and give you that “egg roll” fix.   Try it, you’ll find yourself singing songs (to cows) too!

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Ameera here!

Poor Aunt Mary, she has told that story about Mom terrorizing her as a little kid so many times. I laugh every time because it is totally funny the way Aunt Mary tells the story.  She can really weave a tale for full dramatic affect.  Makes you feel like you were right there for a front row seat. LOL

Got to love bowls

I loooove egg rolls, and this tasty dish certainly hits the spot. We served the Vegan Egg Roll Stir Fry in a bowl with forbidden rice (black rice) or brown rice, and sautéed bok choy and topped with some chopped green onion tops, sprouts, and toasted sesame seeds. So much yum!

We hope you give it a try and love it as much as we do.

Products Used:

• 8-quart enamel-ceramic lined Dutch oven or similar large stock pot

Vegan Egg Roll Stir Fry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 Servings 1x
• Category: Dinner
• Cuisine: Asian

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Description

Say hello to the beautiful cabbage, you’ll be besties after this delicious dish! The flavors of an egg roll combined with healthy wholesome ingredients, then pilled high in a bowl with nutritious rice and sautéed bok choy, and topped with toasted sesame seeds, green onions, and sprouts, is sure to be the dish that puts a smile on your face. This Asian inspired, no oil Vegan Egg Roll Stir Fry is as easy as it is delicious. Reminiscent of the inside of an egg roll without the wrapper, this creative, nutrient dense dish is delightfully filling and super tasty making it an ultimate Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

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• 1 red onion, thinly sliced
• 4 carrots, shredded
• 1 small green/white cabbage, thinly sliced
• 2 heaping Tablespoons finely minced garlic (about 8 cloves)
• ½ teaspoon finely grated fresh ginger (+/- to taste) *
• 1 Tablespoon mellow white miso
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flake
• 1 Tablespoon rice wine vinegar
• 5 teaspoons organic maple syrup
• ¼ cup + 1 Tablespoon tamari (+/- to taste, we used San J Reduced Sodium Gluten Free Tamari)
• 2 Tablespoons toasted sesame seeds
• 1 teaspoon sea salt (+/- to taste)*
• 2/3 cup frozen edamame
• 2/3 cup frozen peas

Optional Toppings:

• Green onions, chopped
• Toasted sesame seeds
• Tamari

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Instructions

1. Prepare all the veggies. Set aside.
2. Place the rice wine vinegar, maple syrup, tamari, miso, garlic, ginger, onion powder, garlic powder, crushed red pepper flake, toasted sesame seeds, and sea salt into a small bowl and mix well, set aside.
3. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the sliced red onions. Sauté over medium-high heat for a few minutes, then add the sliced cabbage and grated carrots, sauté for a few minutes.
4. Then add the mixture created in step 2 above and the frozen edamame and frozen peas. Stir well, cover the pot and allow to cook for 8 to 12 minutes, largely dependent on how tender you enjoy your veggies. Check often and stir. 
5. Remove from heat, keep the lid on, and allow the flavors to marry.
6. Serve with forbidden rice (black rice) or brown rice, and sautéed bok choy and topped with some chopped green onion tops, sprouts, and toasted sesame seeds.

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Notes

*Ginger: We used ½ teaspoon of freshly grated ginger, use more based on personal preference. 

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  

*Serving:  4 to 6

*Storage: Refrigerate and use within 7 days.

Storage: Refrigerate and use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.