Crafted with care, plant-based bowls are all the rage making us believe these bountiful bowls with simple ingredients are merely thrown together in minutes to create a satisfying meal. HAHA! Yesterday, Megan set out to create Vegan Banh Mi Bowls for our Father’s Day feast.
She began in the morning by creating her special recipe and master list of ingredients. After a short trek to the market she began unpacking her haul and sorting her precious finds according to components in the recipe. The cutting, shredding, whisking, pickling and marinating began with the distant sounds often left unnoticed when I’m the one driving the bus in our kitchen.
The orchestra was in full swing with a beautiful melodic tone; doors opening and closing, dishes clanking together, Megan’s knife reverberating with a rhythm uniquely her own, and that funky, old-fashioned music she loves playing in the background.
Finally, perfectly cut tofu, carrots, radishes, kale, cabbage, onions all laid out in perfect rows. You get the idea…a true labor of LOVE. A day of shopping, cooking and creating all for the love of her father. That is how it goes, six hours of love in motion, ending with one of the tastiest meals we have had in a while.
Ingredient Transparency:
Rice: Lotus Foods
Sriracha: Organicville Foods
Organic Veggies: Jimbo’s Naturally
Organic Tofu: Wildwood Foods
- 1/2 cup each Lotus Foods Volcano Rice and Traditional White Basmati
- 1 block firm Wildwood tofu, cut into cubes.
- 3 Tablespoons coconut aminos
- Juice of 1/2 lime
- 1 Tablespoon maple syrup
- 2 cloves garlic, pressed or finely minced
- 1 Tablespoon Sriracha
- 1 teaspoon liquid smoke
- coconut oil for pan
- 1 cup radish, julienned or shredded
- 1 cp carrots, julienned or shredded
- 1 jalapeño, thinly sliced, seeds removed
- 1/4 red onion, thinly sliced
- 1/2 cup water
- 1/2 cup coconut vinegar
- 2 Tablespoons coconut syrup
- 1 pinch Himalayan sea salt
- 1/2 cup Vegenaise
- 2 cloves garlic, pressed or finely minced
- Juice of 1/2 lime
- 1 Tablespoon Sriracha
- 1 teaspoon maple syrup
- Extra veggies for your bowl: (feel free to use what you have on hand)
- shredded kale
- shredded cabbage
- sliced carrots
- sliced radishes
- sliced cucumbers
- scallions, chopped
- avocado, diced
- Prepare rice by combining 1/2 cup Volcano rice with 1/2 cup Traditional White Basmati. Add to 1 3/4 cup water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. When finished cooking, set aside until ready to use.
- Prep pickling veggies.
- Using a large jar, combine pickle solution: water, vinegar, coconut syrup & sea salt.
- Add prepped veggies to pickling brine.
- Cover jar with lid and refrigerate 3-4 hours or overnight.
- Combine all marinate ingredients. Pour over prepared tofu, making sure all sides of the tofu have been coated. Allow to marinate 4 hours or overnight.
- Prep other veggies being used in your Vegan Banh Mi Bowls
- 1/2 cup Vegenaise
- 2 cloves garlic, pressed or finely minced
- Juice of 1/2 lime
- 1 Tablespoon Sriracha
- 1 teaspoon maple syrup
- Sauté marinated tofu in 1 Tablespoon coconut oil until lightly browned on all sides, turning as needed. About 10 minutes.
- Add a scoop of rice, pickled veggies, tofu, raw veggies (kale & cabbage salad).
- Drizzle with Sriracha Sauce and sprinkle with black sesame seeds.
- ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.