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.


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).


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.


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


Image Credit:  Unsplash

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


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