Nourishing Vegan Bento Bowl Recipe – EatWell Magazine

Name: Nourishing Vegan Bento Bowl Recipe – EatWell Magazine
Ingredients: Dressing; ⅔ cup vegan mayo; 1 tbsp tahini; 2½ tbsp rice vinegar; 2 tbsp plum vinegar; 1 tbsp lemon juice; 1 tsp toasted sesame oil; 1 tsp wasabi; 4 tbsp water; 1 tsp black sesame seeds, to garnish; Bowl; 8 fresh shiitake mushrooms, sliced; Salt & pepper, to taste; 2 cucumber, cut into thin ribbons; 2 carrots, cut into long thin strips; 2 cups wombok, shredded; 1 Nashi pear, thinly sliced; 1 cup edamame, cooked 2 cups cooked brown-rice noodles 4 tbsp nori strips 2 lime, cut into quarters 4 tbsp pink ginger 1 bunch mint; 1 bunch coriander; 1 bunch Vietnamese mint

www.wellbeing.com.au

This vegan bento bowl will make you feel a sense of Zen as you enjoy an organised meal full of nourishing gluten-free ingredients.

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Ingredients

Dressing
⅔ cup vegan mayo
1 tbsp tahini
2½ tbsp rice vinegar
2 tbsp plum vinegar
1 tbsp lemon juice
1 tsp toasted sesame oil
1 tsp wasabi
4 tbsp water
1 tsp black sesame seeds, to garnish
Bowl
8 fresh shiitake mushrooms, sliced
Salt & pepper, to taste
2 cucumber, cut into thin ribbons
2 carrots, cut into long thin strips
2 cups wombok, shredded
1 Nashi pear, thinly sliced
1 cup edamame, cooked 2 cups cooked brown-rice noodles 4 tbsp nori strips 2 lime, cut into quarters 4 tbsp pink ginger 1 bunch mint
1 bunch coriander
1 bunch Vietnamese mint