The best part about this delicious Asian Veggie Bowl is how fast it comes together. Warmed veggies tossed in sweet, spicy, and luscious sauce; piled high in a bowl; and paired with cooling cucumbers, earthy spinach, and hearty brown rice makes for a simple and quick dish that will get those taste buds tingling. Ready in 20 minutes or less, this tasty bowl is perfect for those busy weekday lunch or dinner meals when you need something satisfying and filling in a flash. It is sure to have the whole family giving rave reviews making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I am a HUGE fan of opposites when it come to food. I think they play so well together, don’t you? Let me explain a little more 😉

• hot and cold
• light and bold
• crunchy and smooth

These are just a few of the delicious elements that when combined together create an orchestra of goodness in a dish. Aaaaand this dish is totally bringing it!

The hot stir fry with the cool veggies, the bold sauce with the light cucumbers and steamed rice, the crunchy fresh veggies with the smooth sweet and spicy sauce… oh my goodness, you guys this simple bowl is totally BOMB!

Whip it up Wednesday

This week’s Whip It Up Wednesday is our completely delicious  and simple Asian Veggie Bowl.  You won’t believe how easy it is to make.

As you already know, Wednesdays, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less, and this recipe can be made in less than 20 minutes.

Tips on Veggies

You can use frozen edamame (or pretty much any combination of frozen Asian veggies you wish like snow pea pods, sugar snap peas, etc.); however, be sure to bring them to room temperature or microwave them for 30 seconds to one minute before adding to dish. Again, you can substitute pretty much any veggie that you enjoy in a warmed crisp form.

What’s fun about this bowl, is that the fresh veggies (spinach and cucumbers) are gently warmed by the stir fry ingredients making for fun, fresh bonanza of flavor!  If you enjoy that juxtaposition of hot and cold, then this dish is for you!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try this tasty veggie bowl, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large ceramic/enamel lined Dutch oven, skillet or similarly sized non-stick skillet

Asian Veggie Bowl

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 3 Servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Print Recipe

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Description

Ready in 20 minutes or less, this delicious, healthy, and oil-free Asian Veggie Bowl is perfect for busy weekday lunch or dinner meals.

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Ingredients

Scale 1x2x3x

• 1 – [ 8 oz. package ] mushrooms, sliced *
• 1 Tablespoon reduced-sodium tamari *
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 medium carrots, julienne sliced *
• ½ medium red onion, thinly sliced
• ¾ cup edamame, room temperature (optional)

Sauce Ingredients:

• 3 Tablespoons reduced-sodium tamari *
• 2 Tablespoons pure maple syrup
• 2 Tablespoons rice vinegar
• 1 teaspoon mirin (optional) *
• 1 Tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 Tablespoon white miso *
• 1 Tablespoon low-sodium vegetable broth *
• ½ teaspoon chili garlic sauce *
• 2 teaspoons cornstarch (or arrow root powder)

 Other Ingredients:

• 2 cups fresh baby spinach
• 3 baby cucumbers, thinly sliced

Optional Toppings

• Sesame seeds
• Sliced green onions
• Sriracha sauce or chili garlic sauce

Serving Ideas:

• Steamed rice (of choice)

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Instructions

1. Place all the Sauce Ingredients into a small bowl, whisk, set aside.
2. In an enamel/ceramic lined Dutch oven, skillet or similar non-stick skillet, add the sliced mushrooms and 1 Tablespoon tamari, sauté for 3 to 5 minutes over medium-high heat to allow the mushrooms to release their liquid.
3. Then add the sliced bell peppers, carrots, onions, and edamame; sauté until the bell peppers, carrots, and onions have reached the desired tenderness (approx. 3 to 5 minutes – or longer). Add a splash of water if needed to prevent burning.
4. Add the sauce, stir constantly and heat on high until it thickens, continue to stir constantly for several minutes. You want to make sure the cornstarch is cooked.  When the veggies are completely coated in the sauce, about one minute.
5. Remove from heat, create the stir fry bowl, by laying down a bed of steamed rice, the Veggie Stir Fry, freshly sliced cucumbers and a bed of baby spinach.Sprinkle with some sliced green onions, toasted sesame seeds, and a small dollop of sriracha sauce or chili garlic sauce.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

 *Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We use Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil.  You can also substitute with chickpea miso for a soy free version.

*Mushrooms:  You can pretty much use just about any mushroom you want with this recipe.  We used both white and cremini in several kitchen tests. We preferred cremini mushrooms.

*Mushroom Substitutions:  If you are not a fan of mushrooms, simply leave them out.

*Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.

*Veggies:  You can pretty much use just about any veggie in this stir fry that you wish, just make sure you try to use an even amount substitution of veggies.

*Julienne Carrots:  We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces.  We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We suggest grated or julienned carrots.  For those interested, we used a Kuhn Rikon Julienne Peeler. 

*Mirin:  We used Eden Mirin.  Mirin is a type of rice wine similar to sake, but with a lower alcohol content.  You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off.  If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup.  You can typically find mirin in the Asian aisle in most grocery stores or health food stores. If you prefer less sweetness, use the lower amount of mirin to ½ teaspoon.

*Serving: 3 

*Storage:  Refrigerate, use within 5 days

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