---
title: Vegan Firecracker Mushroom Rice Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-firecracker-mushroom-rice-bowls-6492eb784b18c31a619ff379
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Sesame
  - Soy
  - Wheat
tags:
  - New
  - Vegan
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. Some found it a bit too sweet or salty."
  - theme: "Portions"
    text: "A few wanted more mushrooms, rice, or vegetables to make it more filling as a vegan meal."
nutrition:
  calories: 840
  protein: 14
  fat: 37
  saturated fat: 5
  carbohydrates: 115
  sugar: 29
  fiber: 9
  sodium: 1180
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/Bowls/vegan-firecracker-mushroom-rice-bowls.avif"
---

Adjust oven 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{5%tsp}, @salt{}, and @pepper{}. Roast on top rack for ~{10%minutes} until you'll add more.

In a small pot, combine @jasmine rice{1.5%cup}, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to boil; cover; reduce heat to low. Cook covered until rice is tender, ~{15%minutes}. Keep covered, letting rest.

While rice cooks, trim @green beans{12%oz} if needed. Thinly slice @button mushrooms{16%oz}. Peel and mince or grate @ginger{2%thumb} until you have 1 tsp (2 tsp for 4 servings). Trim and slice @scallions{4%unit}, separating whites from greens.

Once carrots have roasted 10 minutes, remove baking sheet. Green beans can be added to empty side with a drizzle of oil, salt, and pepper. Return sheet to rack and roast until lightly tender, ~{15%minutes}.

In a small bowl, combine @vegan mayo{8%tbsp}, @sriracha{2%tsp}, @sweet soy glaze{8%tbsp}, @rice wine vinegar{5%tsp}, and @sugar{1%tsp}. Use 1 TBSP soy glaze and 1 tsp vinegar for the sauce (both are enough). Add water 1 tsp at a time until drizzling; season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high. Add mushrooms; cook until browned and crisp, ~{5%minutes}. Reduce heat; stir in @garlic powder{2%tsp}, ginger, and scallion whites; cook 1 minute. Remove from heat; stir in remaining sweet soy glaze; keep warm.

Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans, mushrooms. Drizzle with leaf sauce and sprinkle with @sesame seeds{2%tbsp} and scallion greens.