Vegan Egg roll in a bowl or crack slaw, is a quick weeknight dinner recipe! It’s ready in just 20 minutes and is packed with umami flavors. Glutenfree, Low carb, Keto Friendly and dairy free recipe.
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1/3cupliquid coconut amino or tamari or low sodium soy sauce
1tbs.ground ginger or to taste
1bunch green onionssliced
1tbsp.toasted sesame oiloptional
Instant Pot Instructions:
Place Instant Pot on sauté. Wait for few seconds. Then add oil, tofu and mushrooms. Add all the seasonings. Sauté for couple minutes till tofu browns a little and mushrooms start to release water.
Add all other veggies and mix well. Add 1/4 cup water. Cancel Sauté. Place lid on and turn knob to sealing position.
Set Instant Pot on MANUAL high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button and use +/- buttons to choose 0 minutes.
When InstantPot beeps after cooking, do a quick release by turning the valve from sealing to venting. When all pressure is released, open carefully and give everything a quick stir.
Spoon into bowls. Garnish with chopped green onions, sesame seeds. Drizzle some toasted sesame oil on top. Devour with gusto !
To make Wonton Chips in Oven ( Optional)
In the meantime, Preheat oven to 400 degrees
Arrange wonton wrappers on a parchment paper lined baking tray. Brush the wonton wrappers with oil.
Bake in preheated oven for 4-5 minutes until they look crispy and brown. Keep an eye on them because they go from brown to burned very fast!
Let the chips cool down and enjoy with your egg roll bowls
Stove Top Instructions:
You could make this recipe in a wok or skillet on the stovetop. Heat oil on medium high heat. Brown the tofu and mushrooms. Add the seasonings, then rest of the veggies. Cover and let it cook for 5-10 minutes (based on desired tenderness). Spoon into bowls. Garnish with chopped green onions, sesame seeds. Drizzle some toasted sesame oil on top. Serve warm.