![Vegan Mushroom Bowls Vegan Mushroom Bowls](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/bdc253a0-ea6c-43a8-9483-e18cd48fdcc4/Derivates/89c5f7e4946f94a3719b5f413d46bac5d1a37524.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 250 g fresh button mushrooms, sliced
- 300 g quinoa
- 60 g olive oil
- 30 g rice vinegar
- 80 g soy sauce
- 40 g sesame oil
- 2 tsp toasted sesame seeds
- 220 g onions, cut in wedges
- 130 g carrots, sliced (1-2 cm)
- 1 garlic clove
- 750 g water
- 1 tsp salt
- ½ - 1 red onion
- 150 g cucumber
- 12 cherry tomatoes
-
100
g asparagus
or frozen edamame beans - 160 g tinned sweetcorn
- 120 - 150 g fresh baby spinach, to taste
- Nutrition
- per 1 portion
- Calories
- 2662 kJ / 636 kcal
- Protein
- 19 g
- Carbohydrates
- 75 g
- Fat
- 32 g
- Saturated Fat
- 4.5 g
- Fibre
- 11 g
- Sodium
- 1542 mg
In Collections
Alternative recipes
Red Lentil, Kale and Rosemary Pasta
30min
Quick Vegetable Sauté and Peanut Sauce
30min
Supreme Plant Poke Bowl
1 godz. 10 min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30min
Korean Ramen with Tofu
50min
Barley and Vegetable Egg Cocotte
1 godz. 30 min
BBQ Jackfruit Burritos
45min
Vegan Mushroom and Spinach Lasagne
2h 15min
Black Bean and Avocado Wrap
15min
Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
30min
Vegan Paella with Smoked Tofu
25 Min
Vegan Chickpea and Mushroom Stew
30min