Vegan Buddha Bowls

What are Vegan Buddha Bowls?

These Vegan Buddha Bowls are an easy, fresh take on a traditional take-out favorite. Here we have dropped the excess oil to lighten up the dish a lot while saving all the flavors you love.

As written, the Vegan Buddha Bowls are Vegan & Vegetarian Friendly but could easily be customized to suit other dietary preferences, more on that later.

Ingredients in Vegan Buddha Bowls

• Vegetable Broth- If it is your preference, you could substitute another vegan-friendly broth such Miso
• Hoisin Sauce- If staying vegan is important be sure to check the ingredients on your preferred bottle of hoisin sauce as some contain honey, and/or fish sauce.
• Soy sauce-I used low sodium, if you prefer, you could substitute regular soy sauce
• Corn starch
• Sesame oil
• Firm or Extra Firm tofu- you don’t want to substitute silken tofu as it will greatly affect the texture of your final dish
• Onion-yellow, white or sweet onion will all work just fine here
• Ginger-freshly grated ginger will give you better flavor than dried ground ginger
• Mushrooms-I used button mushrooms, baby Bella would also work fine
• Asparagus
• Baby carrots-Feel free to substitute peeled, chopped regular carrots if you prefer
• Red bell pepper-orange or yellow would also work just fine
• Sugar Snapped Peas

Simple Ways to Customize Vegan Buddha Bowls:

• I made these with the vegetables that I think work best with the sauce; however, there are some other vegetables that might also make good substitutions if you just have a particular veggie you are avoiding, or your store is out of stock (I hear you–blizzards lately have made sourcing ingredients….interesting, let’s say)! Whatever your may be, here are some simple ways to sway or customize the Vegan Buddha Bowls:
  • Bamboo shoots
  • Water Chestnuts
  • Baby Corn
  • Broccoli Florets
  • Bok choy
  • Other bell peppers (orange, yellow, green)
  • Other types of mushrooms (I used white, however, baby bella or chopped portabella would also be great)
  • 2 regular carrots, cut in 2 inch pieces and halved or quartered could easily be subbed for the baby carrots.
  • Snow peas could easily replace the sugar snap peas

How to Make Vegan Buddha Bowls with Noodles?

• Begin by making your sauce by combining the vegetable broth, hoisin, soy sauce and cornstarch in a small bowl.
• Next heat the sesame oil and cook the tofu until beginning to crisp. Add some soy sauce and continue to cook before removing to a plate.
• Heat the remaining sesame oil and cook the onions and ginger followed by the mushrooms, asparagus, carrot, bell pepper and sugar snap peas. Cook until tender-crisp.
• Return the tofu to the skillet and stir through the sauce. Cook until thickened
• While your sauce is thickening, cook your udon (or your desired noodles) according to the packages on the directions.

*Note, not all side dishes listed are vegan-friendly, please check ingredients on any sides to suit your preferred diet

• Vegetable spring rolls
• Egg rolls
• Soba or lo mein noodles.
• Crab or cream cheese wontons
• white or brown rice
• citrus salad
• dumplings
• sake
• TOPPINGS: kimchi, toasted sesame seeds, wonton strips, sriracha, chow mein noodles, yum yum sauce, sweet and sour sauce.

Some of our other Asian-Inspired Dishes you may enjoy:

• Hot & Sour Soup in the Instant Pot-this easy soup recipe keeps great and tastes so much like the restaurant version. Can be made with or without the eggs.
• Miso Noodle Soup Jars-these easy meal prep jars are perfect to customize for the week.
• Hibachi Fried Rice-this rice is a great side dish for lots of your favorite veggies.
• Kung Pao Potatoes-this simple Instant Pot dish gives the flavors of traditional Kung Pao chicken to baby potatoes.
• Spicy Peanut Noodles-peanut noodles are a simple and easy recipe that makes a perfect weeknight meal and amazing leftovers!

Vegan Buddha Bowls

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Ingredients

  

• 3/4 cup vegetable broth
• 1/4 cup hoisin sauce
• 2 Tbsp low sodium soy sauce divided
• 2 tsp corn starch
• 2 Tbsp sesame oil divided
• 1 14oz package firm tofu, drained and cut into 1/2" cubes
• 1 onion sliced
• 1 Tbsp fresh ginger grated
• 8 oz mushrooms sliced
• 3/4 lb asparagus cut in 1" pieces
• 15 baby carrots halved or quartered if large
• 1 red bell pepper cut in thin strips
• 1/2 lb sugar snap peas trimmed

Instructions

 

• Combine the vegetable broth, hoisin, soy sauce and cornstarch in a small bowl.
• Heat 1T of the sesame oil over medium-high heat. Add the tofu and cook, turning occasionally for 3 minutes. Add 1T of the soy sauce and continue to turn another 3-4 minutes and then remove to a plate.
• Heat the second 1T of sesame oil in the same skillet over medium-high. Cook the onions & ginger, stirring for 1 minute. Add mushrooms for 4 minutes or until starting to brown and soften.
• Add in the asparagus, carrot, bell pepper and sugar snap peas. Cook for 4 minutes or until tender crisp. Add the tofu back to the skillet. Stir through the sauce mixture. Bring to a boil. Cover and cook approximately 2 minutes, or until the sauce thickens.

Keyword Asian, Healthy, Vegan, Vegetarian