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millet, peas, red cabbage, mushrooms cooked in teriyaki sauce
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5 from 4 votes

Make this super simple and delicious vegan bowl

This teriyaki vegan bowl with sauteed mushrooms is simple to make a healthy vegan lunch dinner. A perfect way to eat a lot of veggies.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner, lunch, Main Course
Cuisine: anti-inflammatory, clean eating, French, gluten-free, Vegan
Keyword: buddha bowl, vegan bowl, vegan buddha bowl, vegan lunch
Servings: 3 people
Calories:
Author: Githu
Cost: 7€

Ingredients

red cabbage salad

  • 2 cups shredded red cabbage
  • 1 tablespoon lemon juice
  • 2 clove of garlic
  • a small piece of ginger

Zucchini peas stew

  • 1 medium onion
  • 3 cloves of garlic
  • a small piece of ginger
  • a piece of turmeric
  • 1 tablespoon cold pressed oilve oil
  • 2 cups chooped zucchini
  • 2 cups peas (I used twharted)
  • pinch of salt
  • pepper

Sauteed mushrooms

  • 3 fresh spring onion (white and green)
  • 2 cloves of garlic
  • 1 tablespoon cold-pressed olive oil
  • a handful of mushrooms (wiped to remove the soil)

Rest of ingredients

  • 2 cups cooked millet
  • pepper
  • some fresh herbs of your choice
  • 3 tablespoon teriyaki sauce
  • 1 teaspoon mustard cream

Instructions

  • Learn how to cook a perfect millet
  • Start with the red cabbage salad by mixing all the ingredients and set it aside
  • Now make the zucchini stew by dicing the onion
  • Grate the ginger, turmeric, and garlic
  • In a pan cook the onion in some oil for about 3 minutes in moderate heat
  • Add the grated spices and mix well,
  • Add the zucchini and mix well, cover and cook for about 4 mins or more
  • Add the peas, salt, and pepper, stir everything together and cover these to cook for 2 mins
  • Put a side
  • Let's saute the mushroms
  • In a pan bring the green onions and oil to cook for about 3 mins
  • Add the mushrooms after slicing them stir them then cover the pan and leave to cook for 3 mins but don't let the mushrooms give their water
  • Remove from the heat add the mustard cream and pepper
  • Now you can assemble this teriyaki vegan bowl as in the photo.
  • Add with fresh herbs of your choice
  • sprinkle the teriyaki sauce evenly and enjoy your vegan bowl
  • Thank you so much for being here, please do share this recipe.

Notes

  1. I used fresh small zucchini if you're using a mature zucchini you might want to prolong the cooking time.
  2. Be careful with the salt because teriyaki sauce is already salted
  3. If your cooker has several burners you can cook everything simultaneously
  4. Please note that the mushrooms will shrink during cooking, so have a good bunch of them especially if you love mushrooms; about 2 cups/person uncooked
  5. I don't measure our veggies because we need to eat a lot of them, so feel free to add more to your satisfaction