Vegan Poke Bowl. The basting sauce consists of sesame oil, dark soy sauce, maple syrup, tomato paste, garlic powder, ground ginger and dried oregano and this is poured over sliced portobello mushrooms.; The spicy mayo consists of toasted sesame oil, sriracha sauce, vegan mayonnaise and fresh lime juice.; The veggies: You can really use any veggies you like! This vegan poke bowl is a tasty, healthy plant based dinner recipe that makes eating your vegetables taste incredible! The beet poke tastes so buttery and savory from the soy and sesame oil, you'll feel like you're eating the real thing. (Though if you're a long-time vegan, perhaps you haven't tried it!).
For variation, try adding: carrot slices, diced mango, or cubed pineapple chunks. Cook the grain: For the grain, use cooked brown or black rice, quinoa is great too. For a super boost of flavor, use this Cilantro Lime Rice. You can have Vegan Poke Bowl using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vegan Poke Bowl
- You need Cup of cooked rice.
- It’s 1/2 cup of cooked Quinoa.
- Prepare 1 Tablespoon of edame beans.
- Prepare 2 of red radish.
- It’s of thinly sliced red cabbage.
- You need 1 table spoon of miso paste.
- Prepare 2 tsp of sweet light soy.
- You need 1 tsp of sesame oil.
- It’s 2 of table spoons of rice wine vinegar.
- It’s 1/2 of of small white onion.
- Prepare 1 of sliced spring onion.
- Prepare 4 of Shitake Mushrooms.
- It’s 1/2 of avocado.
- You need 1 tsp of sugar.
- You need 1 tsp of black sesame seeds.
Vegan Poke Bowl This Vegan Poke recipe recreates all of the tastes and textures of the tuna-based original using carrots cooked in konbu dashi stock until they're the texture of Ahi. Tossed with sweet onions and seaweed and seasoned with sesame oil and Inamona, this new take on the Hawaiian classic is both flavorful and satisfying. This vegan poke bowl features super flavorful nori-marinated high-protein tofu, homemade red cabbage slaw, black rice, mango, avocado, and a creamy sesame sauce. It's nourishing, refreshing, and filling – perfect for a warm-weather lunch or dinner.
Vegan Poke Bowl step by step
- Thinly slice all the veg and apart from the Spring onion and avocado cover with the vinegar and a sprinkle of sugar for a light pickle.
- Mix together the rice and quinoa, this is the base of your Poke Bowl.
- In a shallow pan add the miso paste and cook the Mushrooms slowly, they will cook gently and will have a nice thick sauce from the miso, once soft add to your poke, if the Miso get to thick you can add a little water and continue until the mushrooms are soft and cooked through..
- The avocado rose. little fancy but easy to achieve. the spoon hack helps to get the flesh out in one scoop, slice as thin as you can then fan out. then roll.
- Add all your other ingredients now to the bowl, remembering to drain the pickled veg. top with your avocado rose and sprinkle with the sesame seeds.
- Your dressing is the Soy and sesame, add to taste, remember you can add more but not take it out,.
Intro to the vegan poke bowl. Vegan Poke Bowl features chickpeas cooked in delicious sriracha and tamari sauce marinade and paired with rice vermicelli, cucumber, carrots, edamame, spring onions, and avocado. An amazingly easy and quick vegan dinner is served. When making this vegan poke bowl, keep in mind that you have to make the watermelon the night before as it needs several hours to marinate. For a more convincing vegan version of raw tuna, you could also add wakame flakes to the marinade.