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.
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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
Great Sides for Vegan Buddha Bowls
*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
- TOPPINGS: kimchi, toasted sesame seeds, wonton strips, sriracha, chow mein noodles, yum yum sauce, sweet and sour sauce.
Vegan Buddha Bowls
- 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
- 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.