Vegan Firecracker Mushroom Rice Bowls

🥘 Ingredients

• button mushrooms
  8 oz
• carrots
  1 bunch
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• ginger
  1 unit
• green beans
  1 bunch
• jasmine rice
  1 c
• rice wine vinegar
  1 tbsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• sriracha
  1 tsp
• sugar
  1 tsp
• sweet soy glaze
  2 tbsp
• vegan mayo
  1 tbsp
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• small bowl
• large pan

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack ⏱️ 10 minutes .

   carrots: 1 bunch, cooking oil: 2 tbsp
2. 

   2

   Meanwhile, in a small pot , combine jasmine rice , 1¼ cups water , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: 1 c
3. 

   3

   While rice cooks, trim green beans if necessary. Trim and thinly slice button mushrooms . Peel and mince or grate ginger until you have 1 tsp. Trim and thinly slice scallions , separating whites from greens.

   green beans: 1 bunch, button mushrooms: 8 oz, ginger: 1 unit, scallions: 2 unit
4. 

   4

   Once carrots have roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. Return sheet to top rack and roast until veggies are lightly browned and tender ⏱️ 12 minutes .
5. 

   5

   In a small bowl , combine vegan mayo , sriracha , 1 TBSP sweet soy glaze , 1 tsp rice wine vinegar , and ½ tsp sugar . Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside.

   vegan mayo: 1 tbsp, sriracha: 1 tsp, sweet soy glaze: 2 tbsp, rice wine vinegar: 1 tbsp, sugar: 1 tsp
6. 

   6

   Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy ⏱️ 5 minutes . Reduce heat to medium; stir in minced ginger, scallion whites, garlic powder , and a drizzle of oil. Cook, stirring, until fragrant ⏱️ 1 minute . Remove pan from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm.

   garlic powder: 1 tsp
7. 

   7

   Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans, and mushrooms in separate sections. Drizzle bowls with firecracker sauce and garnish with scallion greens and sesame seeds . Serve.

   sesame seeds: 1 tbsp