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Vegan Oyster Mushroom Buddha Bowl

Buddha Bowls are simple to make and so delicious. This one is made with oyster mushrooms, special sauce, and ginger-scented quinoa. Everything in this bowl brings you a burst of flavor you will love.
Course Dinner, Lunch
Cuisine Asian

Ingredients
  

  • General Tso’s Oyster Mushroom:
  • olive oil for cooking
  • 25 Oyster Mushrooms washed & dried
  • General Tso’s Sauce: non traditional
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger minced
  • 4 garlic cloves minced
  • 1/2 cup ketchup or hoisin sauce
  • ¼ cup dried chili peppers seeded & finely chopped
  • 3 tablespoons agave nectar
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • ¼ cup rice wine or white wine
  • 1 tablespoon corn starch plus two tablespoons of water
  • Ginger Scented Quinoa:
  • Olive oil
  • 4 garlic cloves whole
  • 4 tablespoons ginger minced
  • 1 cup quinoa
  • 2 cups water for a firmer quinoa use 1 3/4 cups water
  • 2 teaspoons ginger powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 teaspoon creole powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon braggs liquid aminos
  • Sea salt & black pepper to taste
  • Sesame Ginger Red cabbage:
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 2 Cups red cabbage finely sliced
  • 2 teaspoons ginger minced
  • 2 garlic cloves minced
  • 1 tablespoons agave
  • 2 table spoons rice wine vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions
 

  • For The Oyster Mushrooms:
  • Heat olive oil in a  wok or non-stick saucepan and cook mushrooms on a high flame until golden brown. Add the desired amount of sauce (for a glaze use less sauce)to mushrooms and cook for another minute.
  • For The Ginger Red Cabbage:
  • 1 teaspoon all purpose seasoning
  • Add ingredients for vinaigrette to a mixing bowl. Toss red cabbage & vinaigrette together and mix well
  • Assemble Buddha bowl with Citrus greens, quinoa, red cabbage, mushroom & watermelon radish. Serve, Enjoy & be well!
  • For The General To a’s Sauce:
  • Combine corn starch & water together in a mixing bowl and mix well; add additional ingredients for the sauce until mix for about 30 seconds. Cook on the stovetop until the sauce begins to thicken up.
  • For the ginger scented quinoa:
  • Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.
  • For the sesame ginger scented quinoa:
  • Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.
Keyword vegan
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