---
title: Vegan Firecracker Mushroom Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-firecracker-mushroom-rice-bowls-6492eb784b18c31a619ff379
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Sesame, Soy, Wheat]
tags: [New, Vegan, Asian-Inspired, Rice Bowl]
rating: 4.5
rating_count: 379
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the firecracker sauce, calling it flavorful and delicious
  - theme: Ease of Prep
    text: Several noted longer prep time than expected with lots of chopping
image: "https://images.recipes.furrysalamander.com/vegan-firecracker-mushroom-rice-bowls.avif"
---
Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Trim, peel, and cut @carrots{1%bunch} on a diagonal into ½-inch-thick pieces. Toss on one side of a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, salt, and pepper. Roast on top rack ~{10%minutes}.

Meanwhile, in a #small pot{}, combine @jasmine rice{1%cup}, 1¼ cups @water{1%cup}, 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.

While rice cooks, trim @green beans{1%bunch} if necessary. Trim and thinly slice @button mushrooms{8%oz}. Peel and mince or grate @ginger{1%unit} until you have 1 tsp. Trim and thinly slice @scallions{2%unit}, separating whites from greens.

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}.

In a #small bowl{}, combine @vegan mayo{1%tbsp}, @sriracha{1%tsp}, 1 TBSP @sweet soy glaze{2%tbsp}, 1 tsp @rice wine vinegar{1%tbsp}, and ½ tsp @sugar{1%tsp}. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside.

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{1%tsp}, 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.

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{1%tbsp}. Serve.