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–+ servings
Egg roll in a Bowl with chopsticks
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4.41 from 10 votes

Egg Roll in a Bowl -Instant Pot Vegan Crack Slaw

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: Chinese
Servings: 4 cups
Calories: 197kcal
Author: Prajakta Sukhatme

Ingredients

  • 1 tablespoon sesame oìl
  • 1 cup organic tofu pressed and cut into small pieces
  • 1 8oz package mushrooms, sliced
  • 1 medium green cabbage finely chopped
  • 1 cup match stick cut carrots
  • 1 cup purple cabbage finely chopped
  • ** For Seasoning:
  • 1 tbsp. rice vinegar
  • ⅓ cup liquid coconut amino or tamari or low sodium soy sauce
  • 1 tbs. ground ginger or to taste
  • 4 cloves garlic minced
  • **For Garnish
  • 1 bunch green onions sliced
  • 2 tbsp. sesame seeds
  • 1 tbsp. toasted sesame oil optional

Instructions

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 ¼ 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.

Nutrition

Serving: 1cup | Calories: 197kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 766mg | Fiber: 4g | Sugar: 8g