I saw this recipe recently for “eggroll in a bowl,” and I thought it sounded like an interesting idea, but it called for 1/2 cup of soy sauce, which seemed like a lot to me, and sausage, which is meat (which we don’t eat). Nevertheless, I was intrigued by the idea, so I decided to see what I could do with it. It helped that I happened to have a package of Trader Joe’s Beef-less Ground Beef, a package of shredded cabbage, and a package of broccoli slaw mix. At first, I debated using shredded cabbage or broccoli slaw. Ultimately, I decided it would be even better (and probably better for us) if I used both. I made miso broth (with baked tofu cubes and thinly sliced scallions) and jasmine white rice to go with it. I happen to think it’s delicious, so I thought I would share it here.
You will need:
1 TBS vegetable oil
1 package Trader Joe’s Beef-less Ground Beef (or equivalent meat or meat substitute)
1-2 large garlic cloves
1 inch piece of fresh ginger
3-4 scallions, thinly sliced (both green & white parts)
1-3 TBS Bragg’s Liquid Aminos (or soy sauce)
1 tsp seasoned rice vinegar
1 package shredded cabbage*
1 package broccoli slaw*
*Both of these ingredients were found in the produce section at Trader Joe’s, so they are whatever size package is sold there. Wait. I’ll look it up. It looks like the broccoli slaw is 12 oz (and it’s organic, so I guess that’s good), and the shredded cabbage is 10 oz (and washed & ready…and high in Vitamin C).
In a large skillet, heat the oil. Add the Beef-less Ground beef, garlic, ginger, and scallions. Cook, stirring occasionally, until lightly browned. Add soy sauce (or Bragg’s) and rice vinegar, and cook, stirring for 1-2 minutes. Stir in cabbage and slaw. Cook, stirring until vegetables have reached desired tenderness. We like our soft, so, toward the end of the cooking time, I added about 1/4 water and covered it with a lid for a few minutes to steam the veggies. Then, I removed the lid and turned up the heat, to cook off the excess water.
Like I said, I think it’s very good. Justice liked it, but the other kids haven’t tried it yet. I guess it does look a little strange. I will definitely make it again, even if I am the only one eating it, and I guess, if we wanted to make eggrolls, we could use this as the filling. Give it a shot, and see what you think. I haven’t run it through a nutrition calculator or anything, but it would have to be high protein and low carb, right?