Tempeh Egg Roll Bowls

Chinese takeout gets a little lighter here but hangs on to its iconic flavors. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add crumbled tempeh, scallions, garlic, and ginger and cook 7 to 8 minutes.

Step 2

Stir in soy sauce, rice vinegar, jam, and oil.

Step 3

Divide tempeh mixture among 4 bowls or storage containers. Top each bowl with 1½ cups coleslaw. Cover and refrigerate.

Step 4

Before serving, microwave tempeh and vegetables until heated through and coleslaw is lightly wilted, 2 to 3 minutes. Or in small skillet or saucepan, heat tempeh and vegetables over medium for 2 to 3 minutes. Toss to combine. Garnish with more scallions and hot sauce (if using).

Step 5

Serving size: about 1 1/2 cups

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