By Abrar Khan

Vegan Egg Roll Bowl

1 tbsp sesame oil (or any neutral oil) 1 tbsp toasted sesame oil 2 cloves garlic, minced 1 ½ piece ginger, peeled and minced 12 ounces frozen shelled edamame 1 package.

Ingredients

12 ounces tricolor coleslaw 1 package 1 cup shredded carrots ½ tsp coarse salt (or to taste) ½ cup roasted whole cashews 2 tbsp chopped scallions (green onions).

Instructions

Heat sesame oil in a large skillet over medium-high heat. Sauté the garlic, ginger, and (optional) red pepper flakes just until fragrant. Add the edamame.

1

Cook until it thaws and starts to sear. Add coleslaw and carrots. Sauté until the cabbage is cooked through, about 4-5 minutes.

2

Image Credit:  Unsplash

Season with salt and top with cashews and green onions before serving.

3

Calories: 258kcal | Carbohydrates: 21g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Fiber: 7g | Sugar: 7g.

Nutrition