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Asian Cuisine

VEGAN EGG ROLL IN A BOWL

This quick weeknight dinner recipe is easy to throw together and ready in just 25 minutes. All you need are Longève Unseasoned Plant-based Protein Crumbles, a bag of coleslaw mix, and a couple of key seasonings to create this low-carb, Asian-inspired, vegan egg roll recipe in a bowl.

4 Servings
I Difficulty
7 Ingredients
10 MIN Preparation
15 MIN Cooking
25 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Vegan egg roll in a skillet
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INGREDIENTS

  • 1 cup Longève Unseasoned Plant-Based Protein Crumbles
  • 1 Tbsp. sesame oil* or vegetable oil
  • 1 bag coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • ½ tsp. ground ginger
  • ½ cup soy sauce
  • Sliced green onion, for serving

INSTRUCTIONS

  1. In a large skillet, rehydrate Longève crumbles with ½ cup hot water and let sit for five minutes. In a small bowl, combine garlic, soy sauce, and ginger; set aside.
  2. Once crumbles are rehydrated, add 1 tablespoon of oil to the skillet and cook the crumbles on medium-high heat for two minutes, until they’re browned. Add dry coleslaw mix to skillet and stir to combine.
  3. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

*SESAME OIL adds a delightful nuttiness to this dish and is used often in Asian cuisine. Look for sesame oil in the Asian section of your grocery store.

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