Making a vegan poke bowl with portobello mushrooms at home really is that easy and fun too. Poke is typically a tasty bowl of fish salad native to Hawaii, where it has national dish status. This is a culinary combination of Japanese with the cuisine and the west coast of the USA. Poke means “cut into slices or pieces,” so it’s usually served with diced fish. However, lately I’ve been seeing more and more tofu bowls and veggie bowls, which is just amazing. Now we too have decided to make one with marinated and baked mushrooms. A combination of fresh ingredients and a fantastically flavorful dressing that really elevates this meal.
The ingredients of the vegan poke bowl
- The portobello marinade consists of sesame oil, dark soy sauce, maple syrup, tomato paste, garlic granules, ground ginger or fresh chopped ginger and dried oregano. This is used to briefly marinate and bake the sliced portobello mushrooms.
- The tangy and slightly zesty mayo dressing is made with toasted sesame oil, sriracha sauce (I like the green-topped one because it’s not quite as spicy as the red-topped one), vegan mayonnaise, and fresh lime juice.
- For the veggies , you can really use any veggies you prefer. We use with romaine lettuce (the small tender hearts), coarsely grated carrot, sliced cucumber (mini cucumber), blanched asparagus, avocado and pickled sushi ginger. Unfortunately there were no radishes on the market, otherwise they would have found their way into the salad bowl.
- Basmati rice is our regular favorite that we have in large quantities at home. This rice is always quick to cook and on the table in minutes. But of course you can use any cooked rice that you have on hand or that was left over somewhere.
- The topping . Black or white sesame seeds, fresh coriander greens and lime wedges: these were our decorations that we used for our salad bowls and make them look absolutely beautiful.
combinations and storage
If you want a gluten-free version of the bowl, swap the soy sauce for tamari or use a different gluten-free soy sauce.
If you have leftover rice from another meal, you can save yourself the time preparing the rice. Or get ready-cooked rice from a nearby Asian restaurant 😉
If you have ingredients that are too much or just left over, store them separately in the fridge. They can later be put together again in a new bowl. Leftover ingredients stay fresh in the refrigerator for 2 to 3 days.
If you like our Poke Bowl with Baked Mushrooms, you might also be interested in these dishes:
- vegan asian cabbage rolls
- vegan TexMex pasta salad
- Mujadara – Lebanese lentils and rice
- Powerfood combination – sweet potato bowl – vegan
- Vegan pasta salad with spring asparagus
- Ayurveda bowl with radish pickles and tahini miso drizzle
vegan poke bowl with portobello mushrooms
For the mushrooms and their marinade:
- 4 pc Portobello or 4-6 large mushrooms
- 2 tbsp. Sesame oil*
- 2 tbsp. dark soy sauce*
- 2 tbsp. maple syrup*
- 2 tbsp. tomato paste*
- 1 tsp garlic powder*
- fresh ginger* walnut size
- 1 tsp Oregano* dried
For the rice:
For the mayo dressing:
- 1 tbsp. Sesame oil*
- 1 tbsp. Sriracha Sauce*
- 125 G vegan mayonnaise*
- 1 tbsp. lime juice
- 1 prize kosher salt*
For the bowls:
- 2 Cos lettuce hearts
- 1 carrot big
- 1 cucumber
- 200 G green asparagus
- 1 avocado
- 100 G Beetroot pre-cooked
- pickled ginger
- sesame black/white*
- 1 lime in columns (optional)
- small Bunch of coriander (optional)
- Cook rice in salted water according to package directions. Fluff up and set aside.
- Preheat the oven to 200°C.
- Peel and finely chop fresh ginger. (Alternatively, you can also use 1 tsp ground ginger)
- Mix all the ingredients for the sauce in a bowl.
- clean mushrooms. Slice the mushrooms about 5mm thick and place in the marinade bowl, tossing gently until all the mushrooms are well coated in the sauce.
- Place the marinated mushroom slices on a parchment-lined baking sheet and bake for about 10 to 15 minutes. Check occasionally to keep them from burning.
- While the mushrooms are baking, prepare the vegetables.
- Dab the beet well and cut into sticks.
- Cut off the woody ends from the green asparagus and cook in boiling water for 4 minutes and then cool under cold water. Put aside.
- Peel and coarsely grate the carrot.
- Wash the cucumber and cut into thin slices.
- Drain the pickled ginger.
- Just before serving, halve the avocado, peel off the peel and cut into slices or wedges.
- Wash the lettuce, drain well and roughly chop.
Prepare Mayo Dressing:
- Whisk together all the ingredients for the dressing in a bowl.
- When the mushrooms are done you can start assembling your bowls.
- Start with a bed of rice, then add the lettuce, grated carrots, cucumber, asparagus, avocado, beets, and baked mushrooms.
- Garnish with pickled ginger, cilantro, black or white sesame seeds.
- Serve with lime wedges.