Spicy Vegan Mushroom Rice Bowls with Roasted Carrots and Green Beans

Get ready for a flavor explosion with these vegan mushroom rice bowls! Featuring tender roasted carrots, crisp green beans and savory soy-glazed mushrooms, all served over fluffy jasmine rice and drizzled with a spicy, creamy firecracker sauce. This plant-based bowl is packed with texture and bold Asian-inspired flavors.

Perfect for a quick weeknight dinner, this recipe comes together in under 40 minutes. The firecracker sauce-made with vegan mayo, sriracha and sweet soy glaze-adds the perfect kick. Garnish with scallion greens and sesame seeds for a beautiful finish.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch thick pieces. Toss the carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
2. Meanwhile, in a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, trim the green beans if needed. Trim and thinly slice the mushrooms (skip if pre-sliced). Peel and mince or grate the ginger until you have 1 teaspoon (2 teaspoons for 4 servings). Trim and thinly slice the scallions, separating the white parts from the green tops.
4. After the carrots have roasted for 10 minutes, remove the baking sheet from the oven. Carefully toss the green beans on the empty side of the sheet with a drizzle of oil, salt and pepper. Return the sheet to the top rack and roast until the vegetables are lightly browned and tender, 12-15 minutes more.
5. In a small bowl, combine the vegan mayonnaise, sriracha (use less for milder heat), 1 tablespoon sweet soy glaze, 1 teaspoon rice wine vinegar and ½ teaspoon sugar (for 4 servings: 2 tablespoons sweet soy glaze, 2 teaspoons vinegar and 1 teaspoon sugar). Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper to taste. Set aside.
6. Heat a large drizzle of oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Reduce the heat to medium and stir in the minced ginger, scallion whites, garlic powder and a drizzle of oil. Cook until fragrant, about 1 minute. Remove the pan from the heat and stir in the remaining sweet soy glaze until the mushrooms are evenly coated. Cover to keep warm.
7. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls and top with the carrots, green beans and mushrooms in separate sections. Drizzle with the firecracker sauce and garnish with the scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

Is the firecracker sauce very spicy?

The sauce has a mild to moderate heat from the sriracha. You can adjust the amount to your preference or omit it for a milder version.

Can I make this recipe gluten-free?

The sweet soy glaze contains wheat, so for a gluten-free version, use tamari or coconut aminos mixed with a bit of sugar to mimic the glaze.