This is a typical “Buddha bowl.” Nothing too special, but we enjoyed it enough to write it down. This makes 2-3 bowls.

INGREDIENTS

Mushroom filling:

• 8 oz mixed oyster and other mushrooms
• 1.5 tbsp tamari
• 1 tsp sriracha
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1/2 tsp toasted sesame oil
• 1/2 tsp liquid smoke

Other ingredients:

• 4 oz Asian noodles (udon, somen, soba, etc)
• 1 pack of vegan “pepper steak” with sauce
• 1/2 English cucumber
• small wedge of red cabbage, shredded
• 1/2 head broccoli
• 1/2 avocado, sliced
• 2 tbsp roasted unsalted peanuts, chopped (optional)
• handful of dried wonton strips (optional)
• thin slices of daikon (optional)

INSTRUCTIONS

Chop the mushrooms into equal-sized pieces. If the pepper steak comes in its own sauce, you can skip the rest of the marinade and just use the chopped mushrooms. Otherwise, in a medium bowl, mix together tamari, sriracha, maple syrup, rice vinegar, sesame oil, and liquid smoke. Add the mushroom pieces and coat thoroughly. Let sit for at least 15 minutes.

While the mushrooms are mariniating, boil water and cook the noodles according to their instructions. Heat up the pepper steak according to its instructions.

Once those are started, julienne the cucumber. Cut the broccoli into florets and quick-fry (prefer slightly underdone to overly soft).

By now, the mushrooms should be ready to cook. Brush some oil on a grill pan or skillet and grill the mushrooms until they’re golden brown and cooked through.

Assemble the bowls: start with some noodles. Add the pepper steak, broccoli, mushrooms, cabbage, and cucumber. Top with avocado and the other optional toppings.