• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Us
  • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Us
    • Work with Us
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Power Bowl with Mushrooms & Mei's Dan Dan Sauce

    Published: Oct 24, 2018 · Modified: May 1, 2019 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    What on earth is a Vegan Power Bowl? Is it like the American Super Bowl but Vegan? Is it the source of all things green?  Is it a vegan power up?

    Who knows? We don't and we named it! (We should probably have a word with our recipe naming department)

    What we do know, is that it is full of wholesome and tasty ingredients, brought together with a banging sauce by our friend Mei, who makes delicious sauces inspired by her native Hong Kong and her travels around the world.

    Of course, you could use almost any sauce in place of Mei's Dan Dan sauce. A black bean sauce, some katsu curry sauce or a peanut satay sauce would work well here too.  (Just make sure it is a yummy sauce!)

    Vegan Power Bowl close up this recipe

    The point of the power bowl is to create a base: we like to use a half/half mixture of long grain rice & quinoa. Then add lots of fresh green vegetables, some gorgeous mushrooms, and some nuts for crunch and added extra protein & flavour. The sauce is the - er-- secret-- to bringing the whole together to make it a tasty, easy meal.

    Now, don't be scared about cooking the rice and quinoa mix. There's a trick to it that once you master, you will have forever. (It's the same method to create perfect fluffy rice. )

    It goes like this:

    • Use roughly 90g of dry rice/quinoa per person. (about half a cup)
    • Rinse it, then put it into a saucepan- flatten it out a bit.
    • Now, CAREFULLY add water so when you put the tip of you pointer finger gently on top of the rice the water comes up to your first knuckle.
    • Put the saucepan on the hob and add a lid. (the lid is CRUCIAL. Do not remove the lid until you are finished cooking!)
    • Bring the water & rice to the boil and let boil for 5 mins.
    • Take the heat down looooowwww as you can and let it simmer for a further 10 mins.
    • Turn the heat off and leave the rice for another 15 mins. DON'T PEAK. Not even a bit!
    • Stop.
    • I SAID DO NOT PEAK!!
    • If you peak, you let all the lovely steam out and the rice & quinoa won't be cooked.
    • Now. When the 15 mins are up, you can look.
    • Fluff it up with a fork and serve!

    You could of course use a rice cooker or whatever for the same results. But what would be the fun in that?

    Anyhoo.. here's the method & recipe for the whole Vegan Power Bowl: Feel free to change the mushrooms, add other greens, make it your own! It's endlessly versatile.

    After all. Vegan's have Super Powers.

    Vegan Powerbowl with Mei's Home made

    Vegan Power Bowl with Mushrooms & Mei's Dan Dan Sauce

    A delicious bowl of goodness, brought together by a super sauce! 
    Prevent your screen from going dark
    No ratings yet
    Print Pin Rate
    Course: Dinner
    Cuisine: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2
    Author: Louise-Claire Cayzer

    Ingredients

    For the base

    • 80 g basmati rice
    • 80 g quinoa

    For the Toppings

    • 2 large King Oyster Mushrooms
    • handful other mushrooms- (we used enoki & girolle but use ordinary chestnut mushrooms)
    • 6 stalks sprouting Broccoli
    • 1 pointy red pepper
    • 4 spring onions
    • ½ cup cashew nuts
    • 2 tablespoon sesame seeds
    • 3-4 tablespoon Dan Dan sauce (we used Mei's Homemade) (OR other good quality, pre made Asian style sauce- eg satay )
    • scant 1 tablespoon nuetral oil (such as sunflower)

    Instructions

    For the Rice & Quinoa

    • Steam the rice and quinoa - either use a rice steamer or see my instructions in the post above

    For the Toppings

    • In a dry frying pan, toast the nuts and sesame seeds until golden. Set aside. 
    • Score the king oyster mushrooms in a cross hatch. Brush with oil and a little bit of whatever sauce you are using.
    • In the same frying pan as you used for the nuts, sautee all the mushrooms until they are cooked and the oyster mushroom is browned on each side. Set Aside
    • Add a tiny bit of oil to the frying pan and sautee the brocolli, red pepper & spring onions (If you are using any other greens or veggies, add here!) Add a little bit of sauce to everything.

    To serve

    • In two bowls, divide the rice. 
    • Arrange the mushrooms over the rice. Then add the greens. 
    • Splodge some more sauce over it.
    • Then sprinkle over the nuts and sesame seeds and serve.
    • Serve extra nuts, seeds and sauce on the side for extra yummyness

    Notes

    The great thing about this recipe is that you can customise it with all kinds of veggies. Red peppers, edamame, peas or beans would all be delicious too!

     

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email this to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Sweet Potato & Butterbean Roasty Roots Traybake
    Vegan Pumpkin Pie Cheesecake »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!
    • Lentil Koftas with Tomato Curry Coconut Sauce

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Classic Vegan Mushroom & Lentil Pâté
    • Contact Us
    • About Us
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.