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Vegan spring roll bowls | Sweet peas and saffron


These vegan spring roll bowls make four lunch servings that you can enjoy all week! Top with crumbled tofu, crispy vegetables and spicy peanut sauce.

If you're looking to add more meatless meals to your life, your lunch is a great place to commence! Moroccan Instant Pot Lentils and Teriyaki tofu are two great examples.

Vegan spring roll bowl meal preparation in meal prep containers

These vegan spring roll trays are another delicious lunch option and a great alternative to spring rolls! Crumbled tofu (which mimics surprisingly well minced pork) is tossed in a flavorful peanut sauce and served with crunchy vegetables.

It's simple to make and holds up incredibly well!

Reasons you will love this recipe ♡

  • vegan, gluten-free, friendly and low in calories (but still filling!)
  • Bowls hold up incredibly well and taste great on day 4
  • The flavorful peanut sauce is so good!

Material information

Ingredients for vegan spring roll bowl meal preparation on cutting board
  • Bean curd We mash the tofu and then cook it to give it a "meat-like" texture. So you have to look for firm or extra firm tofu that will hold its shape; Skip soft or silky.
  • Soy sauce- I tend to use reduced sodium soy sauce as I usually find it too salty; For gluten-free, look for tamari, coconut aminos, or liquid soy seasoning.
  • vegetables You can be creative here; We used thinly sliced ​​cabbage, grated carrots, and thinly sliced ​​peppers. Coleslaw in bags would be a great shortcut.
  • Peanut butter- Look for natural peanut butter (the only ingredients should be peanuts and maybe salt); You can swap it out for all natural almond butter. If the peanut butter is drying or on the thick side, you may need to increase the water to dilute it.

Step by step instructions step

Crumbled tofu for the vegan spring roll bowl meal preparation in the sheet pan

1. Finished tofu Remove the tofu from the packaging, discard the liquid, and transfer it to a bowl. Use a potato masher or fork and mash the tofu until it is in small pieces. Tofu tossed in the soy sauce.

Preheat the oven rack for at least 5 minutes and distribute the tofu evenly on a large baking sheet. Roast the tofu for a total of 5-10 minutes, or until the tofu is golden brown and slightly crispy, stirring and shaking every 2 minutes.

Remove from oven and allow to cool.

NOTE- No need to press tofu for these spring roll bowls that make preparation simple and efficient!

Peanut sauce for vegan spring roll bowl meal preparation

2. Prepare peanut sauce- in a glass or Salad dressing shakerMix the peanut butter, water, raisin sauce, lemon juice, garlic powder and sesame oil until smooth. Divide evenly between four Spice container.

NOTE- Keeping the sauce separate from the tofu and vegetables will help protect it from drying out during storage.

Vegan spring roll bowl meal prep mounted on meal prep containers

3. Portion Quarter the vegetables, tofu and peanut sauce. 3 cups meal prep containers. Store in the refrigerator for up to 4 days.

4. Service Let the peanut sauce warm for 30 minutes before serving. Enjoy the cold with peanut sauce.


Storage and presentation

Store spring roll trays in an airtight container in the refrigerator for up to 4 days; do not freeze.

To serve, allow the peanut sauce to warm to room temperature so that it loosens up a small, then drizzle over the bowls. Snack on it and enjoy it cold like a salad.

payment my favorite utensils for preparing food!

FAQ

Can I replace the tofu with something else?

Of course, you can replace it with chickpeas if you're vegan or ground beef if you aren't.

Can I do the low carb?

These bowls contain only 13 grams of net carbohydrates, most of which are derived from vegetables. If you want to reduce the amount of carbohydrates even further, you can try shredded Brussels sprouts instead of carrots and minced meat instead of tofu.

Can I replace the peanut butter?

Yes, almond oil works too.

serve with

Here are some of my favorite portable vegan snacks:


More vegan recipes

☆ Did you make this recipe yourself? I would love to hear how! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Vegan spring roll bowls (meal prep)

Course: Having lunch

Local cuisine: foal

Diet: Vegan, vegetarian

Calorie: 204calorie

Portion: 4th

This vegan spring roll bowl meal prep makes four lunch servings that you can enjoy all week! Top with crumbled tofu, crispy vegetables and spicy peanut sauce.

Preparation time25th minute

cooking time5 minute

Bean curd

  • Ready made tofu Heat the oven grill. Remove the tofu from the packaging, discard the liquid, and transfer it to a bowl. Use a potato masher or fork and mash the tofu until it is in small pieces. Tofu tossed in the soy sauce.Preheat the oven rack for at least 5 minutes and distribute the tofu evenly on a large baking sheet. Roast the tofu for a total of 5-10 minutes, or until the tofu is golden brown and slightly crispy, stirring and shaking every 2 minutes.Remove from oven and allow to cool.

  • Prepare peanut sauce- In a glass or salad dressing shaker, stir the peanut butter, water, raisin sauce, lemon juice, garlic powder and sesame oil until smooth. Distribute evenly over four spice cups.

  • Portion- Divide vegetables, tofu, and peanut sauce into four 3-cup meal preparation mugs. Store in the refrigerator for up to 4 days.

  • Service- Let the peanut sauce warm for 30 minutes before serving. Drizzle the sauce over the bowls, toss and enjoy.

1- use difficult or extra difficult tofu; Avoid soft or silky tofu
2- Replace it with gluten-free, coconut aminos, tamari, or liquid soy seasoning
warehouse
Store in an airtight container for up to 4 days; do not freeze.

Service: onestamp | Calorie: 204calorie | Carbohydrates: 18thG | Protein: 12thG | Fat: 10G | Saturated fatty acids: 2.G | Cholesterol: onemg | Sodium: 426mg | Potassium: 525mg | Fiber: 5G | Sweets: 9G | Vitamin A: 6095IE | C vitamin: 67.8mg | Calcium: 77mg | Iron: 2.1mg


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