Vegan Egg Roll Tempeh Bowls

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4.91 from 11 votes

Made with mostly pantry ingredients, this easy and nutritious meal comes together in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch

Cuisine: Chinese

Servings:

Calories: 288kcal

Ingredients

12 ounces tempeh
3 tablespoons reduced-sodium tamari or coconut aminos for soy-free option
2 tablespoons rice wine vinegar
1 tablespoon sriracha
1 teaspoon coconut sugar or pure maple syrup
1 teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons sesame oil see notes
1 cup finely chopped onion
10 ounces vegetable slaw
1 bunch green onions finely chopped
1 tablespoon sesame seeds for topping

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Instructions

Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil. Turn off heat, add the block of tempeh, cover and allow to steam for 10 minutes.
Meanwhile, prepare the marinade. In a large bowl whisk together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder and ginger. Set aside.
Once the tempeh is done steaming, transfer to a cutting board to cool. Using your fingers, crumble the tempeh into the bowl with the marinade. Stir until the tempeh absorbs all of the marinade.
In the large skillet, warm 2 tablespoons sesame oil over medium heat. Add the finely chopped onion and cook for about 3 minutes, until translucent. Add the tempeh to the skillet and stir to combine. Cook for another 2 minutes.
To the skillet, add the entire package of slaw. Stir as it cooks, for about 5 minutes. You can cook it shorter or longer depending on how crisp or soft you prefer the vegetables.
Serve warm topped with green onion and sesame seeds, and enjoy!

Notes

If using toasted sesame oil you may want to reduce amount since the flavor is much stronger. You can also substitute olive oil or whatever neutral flavored oil you have on hand.

Nutrition