clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Veggie Bowl

Asian Veggie Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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


  • 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)


  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.


*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