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Egg Roll in a Bowl

  • Prep Time:
  • 10 min
  • Cook Time:
  • 15 min
  • Yield:
  • 4 servings

This quick dinner recipe is super easy and ready in just 25 minutes. All you need is a 2-oz. bag of Original Longève Plant-based Protein Crumbles, a bag of coleslaw mix, and a couple of key seasonings to create a low-carb, Asian-inspired egg roll in a bowl.

Ingredients

Plant-based Protein Crumbles

Original

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  • 2-oz. package (¾ cup) Original Longève Plant-based Protein Crumbles
  • 1 bag coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • ½ tsp. ground ginger
  • ½ cup low sodium soy sauce or amino acids
  • Sliced green onion

Instructions

  1. In a large skillet, combine crumbles with 6 oz. hot water to rehydrate for five minutes. In a small bowl, combine garlic, soy sauce, and ginger; set aside.
  2. Once crumbles are rehydrated add 1 tablespoon of vegetable oil to the skillet and “brown” the crumbles on med-high heat for two minutes. 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.

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