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Mushroom vegan Buddha bowl served
Umami-rich mushroom Buddha bowl with crisp red cabbage and sesame seeds

Mushroom vegan Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Mushrooms are one of the best sources of umami (the 'fifth taste') in a plant-based diet. When properly fried, they provide a meaty texture and deep, earthy flavour. The nutty character of brown rice and fresh, crunchy vegetables (cabbage, carrot) provide textural contrast. This bowl is not only filling but aids digestion thanks to fermented soy sauce and fibre.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 430 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Large frying pan
  • Knife
  • Pot for rice

Allergen Information

⚠️ Soya
⚠️ Sesame seeds

Instructions

1 ✓

Put the brown rice on to boil (it takes the longest, approx. 30-35 mins). Salt the water.

Tip: Brown rice cooks slower due to the husk, but is richer in nutrients.
2 ✓

Clean the mushrooms (don't wash, just wipe or brush!), slice them. Cut carrots and courgette into julienne (matchsticks), shred the cabbage.

Tip: Mushrooms absorb water like a sponge; they are hard to fry if washed.
3 ✓

Heat oil in a pan. Fry mushrooms in a single layer (in batches if needed) until dark brown. ONLY salt and pepper at the end, and add a splash of soy sauce.

Tip: The Maillard reaction creates a dark brown colour and intense flavour in mushrooms.
4 ✓

Remove mushrooms. In the same pan, sweat the ginger and garlic, then toss in carrots and courgette. Fry for 2-3 mins (keep them crisp).

Tip: High heat is needed for 'wok hei' character.
5 ✓

Leave the red cabbage raw for crunch, or massage with a little salt and lemon.

Tip: Massaging softens the cabbage fibres.
6 ✓

Assemble the bowl: rice, mushrooms, fried vegetables, raw cabbage, spinach. Sprinkle with toasted sesame seeds and coriander.

Recipe FAQ

Why did the mushrooms release liquid?
You put too many mushrooms in the pan at once, or salted them too early. Salt draws out moisture, and overcrowding cools the pan, so the mushrooms start steaming instead of frying.

Ingredients

  • 250 g Brown rice
  • 400 g Mushrooms (Button, Oyster or Shiitake)
  • 2 whole Carrots
  • 1 whole Courgette
  • 150 g Red cabbage
  • 100 g Baby spinach
  • 2 tbsp Sesame seeds
  • 4 tbsp Soy sauce
  • 3 tbsp Oil
  • 2 cloves Garlic
  • 1 tsp Grated ginger
  • 1 bunch Coriander