Go Back
Print

Vegan Bowl Recipe with Vegan Shrimp

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 450
A vibrant and flavorful vegan bowl featuring mushroom shrimp, fresh vegetables, and a zesty sauce, perfect for a satisfying plant-based meal.

Ingredients

Vegetables and Seasonings

  • 6 ounces king oyster mushrooms (about 2 large)
  • 355 ml vegetable broth (1 1/4 cups)
  • 60 ml fresh lime juice (juice of about 2 limes)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 large sheet dried seaweed or sushi nori (folded into a small square)
  • 1 teaspoon old bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 cloves garlic (finely minced)
  • 2 tablespoons unsalted vegan butter
  • 0.25 teaspoon paprika
  • 2 teaspoons cornstarch (mixed with 2 teaspoons water)
  • 2 cups cooked jasmine rice (or 1 cup dry rice cooked)
  • 1 medium tomato (diced)
  • 1 cup frozen corn
  • 1 medium avocado (cubed)
  • 2 tablespoons chopped fresh cilantro
  • as needed garnish lime zest

Instructions 

  • Trim mushroom caps and slice stems into 1/2 inch rounds, then cut into shrimp shapes. Save excess pieces.
  • Simmer mushroom stems, caps, and seasonings in vegetable broth, lime juice, seaweed, and spices for 10 minutes. Remove seaweed.
  • Marinate mushroom shrimp and scraps in half of the cooled marinade for 10 minutes. Thicken remaining marinade into a sauce with cornstarch slurry.
  • Cook marinated mushroom shrimp in vegan butter until golden, then cook remaining pieces. Char frozen corn in the same skillet.
  • Assemble bowls with rice, tomato, avocado, mushroom shrimp, and charred corn. Garnish with cilantro, lime zest, and drizzle with sauce.

Notes

Ensure to toss the mushrooms well in marinade for maximum flavor and use a nonstick skillet to prevent sticking.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Vegan Shrimp