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egg roll in a bowl -instant pot vegan crack slaw


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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4


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Step 1

Instant Pot Instructions:

Step 3

Place Instant Pot on sauté. Wait for few seconds. Then add oil, tofu and mushrooms. Add all the seasonings. Sauté for couple minutes till tofu browns a little and mushrooms start to release water.

Step 5

Add all other veggies and mix well. Add 1/4 cup water. Cancel Sauté. Place lid on and turn knob to sealing position.

Step 7

Set Instant Pot on MANUAL high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button and use +/- buttons to choose 0 minutes.

Step 9

When InstantPot beeps after cooking, do a quick release by turning the valve from sealing to venting. When all pressure is released, open carefully and give everything a quick stir.

Step 11

Spoon into bowls. Garnish with chopped green onions, sesame seeds. Drizzle some toasted sesame oil on top. Devour with gusto !

Step 13

To make Wonton Chips in Oven ( Optional)

Step 15

In the meantime, Preheat oven to 400 degrees

Step 17

Arrange wonton wrappers on a parchment paper lined baking tray. Brush the wonton wrappers with oil.

Step 19

Bake in preheated oven for 4-5 minutes until they look crispy and brown. Keep an eye on them because they go from brown to burned very fast!

Step 21

Let the chips cool down and enjoy with your egg roll bowls

Step 23

Stove Top Instructions:

Step 25

You could make this recipe in a wok or skillet on the stovetop. Heat oil on medium high heat. Brown the tofu and mushrooms. Add the seasonings, then rest of the veggies. Cover and let it cook for 5-10 minutes (based on desired tenderness). Spoon into bowls. Garnish with chopped green onions, sesame seeds. Drizzle some toasted sesame oil on top. Serve warm.

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