These super easy, meal prep friendly vegan spring roll bowls are so delicious and perfect for lunch all week! They feature “chicken”, lettuce, cabbage, green onions, vermicelli noodles, peppers, cilantro and the best peanut sauce ever made. I seasoned the “chicken” with garlic, lime and soy sauce. These can be prepped on a Sunday, added to containers that have two sections to keep the sauce separate. Then you can grab one out of the fridge for lunch before work each day.
What You Need For This Easy Vegan Lunch:
- Soy Curls: These mimic chicken for a “chicken” spring roll feel.
- Vegetable Broth, Rice Wine Vinegar, Soy Sauce, Agave, Lime Juice: These are for the soy curl marinade and then they turn into a sauce.
- Cornstarch: This is to add to the marinade once you have soaked the soy curls to thicken it into a sauce.
- Romaine and Cabbage: These are the greens for the bowl.
- Green Onions, Fresh Herbs, Cucumbers, Peppers and Peanuts: I like to use cilantro, mint and Thai basil for the herbs.
- Noodles: I think vermicelli noodles are best.
- Peanut Butter: Mixed with many of the same ingredients that you use for the marinade and sauce to make peanut sauce.
I am really into making my and your life easier recently. That means more meal prep, more lunch options for taking to work. Also, in this heat, it means meals that have very little cooking and can be serve cold. These are the best vegan spring roll bowls and everyone in your office will be super jealous if you have these for lunch. No sad desk lunch here. Only the best for you!
Why Should You Make These Spring Roll Bowls?
- They are incredible.
- This is a super easy, go to, summery lunch.
- Perfect for meal prepping for the week.
- This is the best peanut sauce of all time.
- The marinade doubles as a sauce, so this is a no waste recipe!
The Best Vegan Spring Roll Bowls
Soy lime "chicken", greens, vermicelli, peanuts, herbs and the best peanut sauce of all time!
Ingredients
- 4 Ounces Dried soy curls, I used Butler's brand
- 2 Cups Vegetable broth
- 2 Tablespoons Soy sauce
- 1 Tablespoon Agave syrup
- 1 teaspoon Lime juice
- 1 teaspoon Rice wine vinegar
- 4 Ounces Vermicelli noodles
- 2 Cups Romaine, chopped
- 2 Cups Cabbage, shredded
- 4 Green onions, chopped
- 1 Cup English cucumber, chopped
- 1/2 Cup Sweet peppers, sliced
- 1/2 Cup Fresh herbs, I like to use Cilantro, Mint and Thai Basil
- 1/3 Cup Roasted salted peanuts, chopped
- 3 Tablespoons Neutral oil, I used canola
- 2 teaspoons Cornstarch
Peanut Sauce
- 1/2 Cup Peanut butter
- 2 Tablespoons Soy sauce
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Lime juice
- 2 Tablespoons Brown sugar
- 2 teaspoons Chili crisp or chili garlic sauce
- 2 Cloves Garlic, grated
- 1 teaspoon Ginger, grated
- 3-4 Tablespoons Warm water, to thin out
Instructions
- Put the soy curls in a large bowl. Pour the broth, soy sauce, agave, lime juice and rice wine vinegar over the soy curls. Stir to combine. Make sure the soy curls are submerged in the liquid and let them sit for 15 to 20 minutes.
- While the soy curls soak, prep the rest of the ingredients. Cook the vermicelli according to package directions.
- Prep all the veggies, herbs and peanuts. Put them in a large bowl and set aside.
- Once the soy curls have soaked, drain them, reserving the marinade to use in a few minutes. Squeeze as much liquid out of the soy curls as you can.
- Heat the oil in a large non-stick skillet on medium high.
- Pour the soy curls into the skillet and sauté, reducing heat as needed, until the soy curls are golden brown and firm. About 10 to 15 minutes.
- Then add the cornstarch to the reserved marinade. Whisk to combine, making sure there are no lumps of cornstarch left.
- Pour the marinade into the skillet with the soy curls. Toss to combine, then continue to sauté until the sauce thickens. About 2 to 3 minutes.
- Let the soy curls cool for a few minutes.
- While the soy curls cool, make the peanut sauce. Add all the sauce ingredients into a small mixing bowl and whisk to combine.
- If you are meal prepping, this will make 4 to 6 lunches. Add about 1/4 of the vermicelli, veggies, herbs and peanuts to one compartment of a container. A 1/4 of the soy curls to another compartment and 1/4 of the peanut sauce to another compartment. Then grab for lunch and mix everything together when ready to eat.
- If you want to serve right away, add the vermicelli, and soy curls to the bowl with the veggies, herbs and peanuts. Serve in bowls and top with peanut sauce!
Video
Nutrition
Calories: 359kcal | Carbohydrates: 40g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1156mg | Potassium: 356mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1654IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 3mg
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