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Vegan Powerbowl with Mei's Home made
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Vegan Power Bowl with Mushrooms & Mei's Dan Dan Sauce

A delicious bowl of goodness, brought together by a super sauce! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Vegan
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!