Vegan Spring Roll Bowl

Vegan Spring Roll Bowl

| SPRING ROLL BOWL | Soy free, gluten free, high protein.

 

A simple, low calorie meal that feels takeout cozy but diet friendly.

 

Recipe notes:

Consider using Say Grace Protein Concentrate Shreds in place of the textured pea protein! It's an amazing dehydrated soy based product I use all the time. You can shop their products saygraceprotein.com and SAVE 10% off using code: "EVANNRYAN" Affiliate code.

 

 

Recipe makes 3 servings 

Macros per serving:

287 cals - 11g fat - 18g carbs - 29g protein

 

Ingredients: 

1 cup textured pea protein or textured vegetable protein

2 tbsp olive oil 

1/2 tsp garlic powder 

1 tsp paprika

1/2 tsp basil 

1/2 tsp oregano 

1/2 tsp onion powder 

1/4 tsp chili powder 

3 tbsp liquid aminos (soy sauce), sub tamari for soy free 

1 tbsp rice vinegar 

1 garlic clove, minced 

1 tbsp minced fresh ginger 

3 cups chopped green cabbage 

2 cups chopped carrot 

4 stems green onions, chopped 

1/2 yellow onion, sliced thin 

1 jalapeno, seeded and chopped 

1/2 cup cilantro 

 

Recipe:

Preheat the oven to 375 F and line a baking tray with parchment paper.

Bring 3 cups water to a boil.

Add textured pea protein (TPP) and boiling water to a bowl and set aside to hydrate, 10 minutes.

Drain the TPP and add to a mixing bowl. Add 1 tbsp oil, garlic powder, paprika, basil, oregano, onion powder, and chili powder. Toss well to coat.

Spread seasoned TPP to the prepared baking tray and bake for 18-20 minutes or until crispy. Set aside.

To a small bowl add: liquid aminos, rice vinegar, minced garlic, and ginger. Whisk together and set aside.

Prep the veggies: cabbage, carrot, jalapeno, green onion, and yellow onion, set aside.

Bring a pan to medium heat and add 1 tbsp olive oil, coating the bottom.

Add the prepared veggies: cabbage, carrot, jalapeno, yellow, and green onion. 

Saute for just 1-2 minutes to soften before adding in baked TPP and sauce mixture.

Saute everything together well on medium high heat for 3-4 minutes or until veg is tender but still has a bit of crunch.

Plate into three bowls or containers and top with fresh cilantro and sesame seeds if desired.

Enjoy!

 

 While you're here make sure to check out the High Protein Vegan Ebooks!

 

 

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1 comment

Fab looking recipes. Will like and share thanks.

Jacen matthews

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