Make a delicious, nutritious and filling Vegan Mushroom Bowl with sesame ginger mushrooms, peanut slaw and the BEST Healthy Thai Peanut Sauce! This gluten free, plant-based bowl recipe is incredibly flavorful and easy to make.
Prepare the healthy thai peanut sauce, then toss all of the ingredients for the slaw together in a large bowl. Set aside.
Prepare the mushrooms. Add the olive oil to a large skillet on the stove over medium-high heat.
Add the mushrooms and coconut aminos to the skillet, stir to combine everything in the skillet, then cook for 5 minutes, untouched.
Add the broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
Add the minced garlic, ginger and sesame oil to the skillet with the mushrooms.
Cook for an additional 3-4 minutes.
Add ½ cup cooked quinoa to 4 separate bowls.
Top with the mushrooms, slaw, cilantro and peanuts.
Drizzle with the healthy peanut sauce and serve immediately.
Notes
To reduce the carbs per bowl, omit the quinoa in each bowl to bring the net carbs down to 15 grams and total carbs down to 20 grams.
To add more plant based protein to these bowls, add this Asian Marinated Tempeh to the bowls. One serving, which is 4 ounces of tempeh, will add 26 grams of protein to each bowl, for a total of 38 grams of protein in each bowl.
Leftover mushroom bowl ingredients should be stored separately in airtight containers in the refrigerator for up to 4 days.