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.
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.