Sassy Vegan Rice Bowl – a delicious recipe with carrots, garlic, mushrooms, short grain brown rice, light cooking oil, shoyu. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Blend together the Shoyu and chili paste. We'll add it to the mix shortly.
2
Heat up the oil in a cast iron pan over medium flame.
3
When the oil begins to shimmer, add the garlic. Stir occasionally so it doesn't burn.
4
When the garlic is looking nice and translucent, add the kohlrabi and carrots. Mix them up good to make sure they get coated with oil.
5
When the kohlrabi and carrots are heated up (careful not to overcook, we want them to stay crunchy), pour in the Shoyu hot sauce. This stuff will be salty, so go slow at first. You can always add more if you need to. Stir it all up.
6
When the Shoyu sauce has reduced down, add the brown rice and mix everything together right there in the pan, making sure it's all distributed nicely and coated with sauce.
7
Only thing left to do now is eat it -- and enjoy!
548
kcal
Calories
12
g
Fat
98
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 kohlrabi (stem only), 3 medium carrots (washed, unpeeled), 2 garlic cloves (sliced thinly), 3 mushrooms, and more.
Yes, Sassy Vegan Rice Bowl falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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