This Egg Roll Soup is one of those vegan keto recipes that will fill you up without the carbs! Loaded with fresh vegetables and plant protein, easy to meal prep and make ahead.
It can be tough to find vegan keto recipes that are also delish – but this one fits all the categories there! Its super easy to make with healthy plant-based ingredients, low in carbohydrates, and super yummy to dive into.
This Egg Roll Soup Is:
- Packed with flavor
- Super versatile – swap any veggies you have on hand
- Satisfying and will keep you full until dinner
- Vegan and 100% plant based
- Keto and low carb
- Great to meal prep for the week or make ahead!
This egg roll in a bowl soup has so many fantastic flavors from the veggies, sauces, and miso paste. This vegan keto recipe was really easy to make as a one-pot meal and perfect for my meal prep lunches for the week. I made a big batch of this soup on Sunday night and enjoyed it all week for lunch!
Whats In This Egg Roll Soup:
- Onion
- Ginger
- Cabbage
- Carrots
- Mushrooms
- Celery
- TVP, textured vegetable protein
- Soy Sauce or Tamari
- Miso Paste
- Sesame Oil
- Green Onion for garnish
- Red Pepper Flakes for heat, optional if you don’t like spice
How Do I Make This Egg Roll Soup?
This is one of those vegan keto recipes that is delish, healthy, and SO EASY to put together!
In a large soup pot, heat the vegetable oil over low heat. Add the onion and ginger and saute for about 5 minutes until vegetables begin to soften. Add the rest of the ingredients to the pot and bring to a boil.
Reduce the soup to a summer, and simmer on low heat for 30 minutes until all the vegetables begin to soften.
A Few Other Vegetarian & Vegan Keto Recipes:
- Vegan Big Mac Salad (Gluten Free, Dairy Free, 21 Day Fix)
- Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
- Cheese-y Eggplant Bake (Keto, Gluten-Free, Vegetarian)
- Keto Sheet Pan Eggs (Paleo, Whole30, Vegetarian, Low Carb)
- Vegan Slow Cooker Ratatouille (Paleo, Whole30, Dairy Free, Gluten Free)
As always, if you make this vegan egg roll soup (or any of my other vegan keto recipes!) be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!
Vegan Egg Roll Soup
This Egg Roll Soup is one of those vegan keto recipes that will fill you up without the carbs! Loaded with fresh vegetables and plant protein, easy to meal prep and make ahead.
Ingredients
- 1 tablespoon vegetable oil
- 1 sweet onion diced
- 1 teaspoon fresh ground ginger root
- 1/2 large head cabbage shredded (about 4 cups)
- 2 carrots slices
- 8 ounces mushrooms sliced
- 4 stalls celery sliced
- 8 cups water or unsalted vegetable stock
- 1 cup TVP Textured Vegetable Protein
- 2 tablespoons soy sauce
- 1 teaspoon Light Sweet Miso Paste
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Crushed Red Pepper Flakes optional
- 1 green onions optional
Instructions
- In a large soup pot, heat the vegetable oil over low heat. Add the onion and ginger and saute for about 5 minutes until vegetables begin to soften. Add the rest of the ingredients to the pot and bring to a boil.
- Reduce the soup to a simmer, and cook on low heat for 25 minutes until all the vegetables begin to soften.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Calories: 110kcalCarbohydrates: 15gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 444mgPotassium: 434mgFiber: 6gSugar: 7gVitamin A: 3661IUVitamin C: 32mgCalcium: 116mgIron: 3mg
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