Unroll Bowls

Ingredients:

  • 1 lb Carrots
  • 1 Onion
  • 1 Vegetarian Crumble
  • 8 oz Mung Beansprouts
  • 1 Nappa cabbage
  • 0 Glass noodles
  • 1 Fresh ginger
  • 3 tbsp soysauce
  • 1 clove garlic
  • 0.5 cup Water
  • 0 tbsp Corn starch

Directions:

1. Prepare the glass noodles according to package directions. Drain, rinse with cool water and set aside. Cut into shorter lengths with kitchen scissors if desired.

2. Thinly slice the onion and Napa cabbage, shred the carrots, mince the garlic and grate the fresh ginger.

3. In a small bowl, whisk together the soy sauce, water and cornstarch until smooth. Set aside.

4. Heat a large skillet or wok over medium-high heat. Add the vegetarian Vrumble and cook until lightly browned, breaking it apart as it cooks. Remove from the pan and set aside.

5. Add the onion, carrots, garlic and ginger to the skillet. Stir-fry for 3–4 minutes, until the vegetables begin to soften.

6. Add the shredded Napa cabbage and continue cooking until wilted but still slightly crisp.

7. Return the Vrumble to the skillet along with the mung bean sprouts. Toss everything together.

8. Give the soy sauce mixture another stir and pour it into the skillet. Cook for another minute or two, stirring constantly, until the sauce thickens and coats the vegetables.

9. Add the prepared glass noodles and gently toss until everything is combined and heated through.

10. Serve in generous bowls. All the deliciousness of an egg roll without having to roll a single darn thing!