Asian Ginger-Garlic Vegan Bowl with Sriracha-Wasabi Crema

Deeply nourishing, fiber-rich, and anti-inflammatory — this bowl is endlessly customizable and perfect for busy weeks when you want comfort food that still loves you back. Vegan, with an optional protein add-on. Makes 8 servings.

• Fiber-rich, anti-inflammatory, and fully customizable
• Creamy sriracha-wasabi crema made from blended cashews
• Optional salmon topping for extra protein

Ingredients

Veggie Base — Pan 1

• 1 onion, chopped bite-size
• 5 small peppers, chopped bite-size
• Vegetable broth, for sautéing

Veggie Base — Pan 2

• ½ head cabbage, chopped bite-size
• ~8 stems bok choy, chopped bite-size
• 1 carrot, chopped bite-size
• Vegetable broth, for sautéing

Seasoning (for each pan)

• 2 Tbsp soy sauce
• 2 Tbsp coconut aminos
• 2 tsp sriracha
• 1 Tbsp fresh ginger
• 1 Tbsp garlic powder

Ginger-Garlic Finish

• 4 garlic cloves, minced
• ~2 Tbsp fresh ginger, chopped
• 1 Tbsp olive oil

Sriracha-Wasabi Crema

• ¼ cup soaked cashews
• ¼ cup water
• Squirt of sriracha
• 1 Tbsp (or more) wasabi
• Juice of 2 limes
• 2 tsp maple syrup (or sweetener of choice, to keep it vegan)

Simple Cannellini Beans

• 2 cans cannellini beans
• Vegan broth
• Ginger powder
• Soy sauce
• Garlic powder
• Onion powder
• Salt and pepper
• Heat of choice

Optional Protein Add-On (Non-Vegan)

• Salmon
• 1 Tbsp brown sugar
• 1 Tbsp dill
• 1 Tbsp powdered mustard
• Salt and pepper

Directions

1. Chop all vegetables bite-size.
2. In one pan, sauté the onion and peppers with vegetable broth until soft.
3. In a second pan, sauté the cabbage, bok choy, and carrot with vegetable broth until tender but still vibrant.
4. Season each pan with soy sauce, coconut aminos, sriracha, fresh ginger, and garlic powder.
5. In a separate pan, sauté the minced garlic and chopped ginger in olive oil until just before crispy. Toss into the veggie mix.
6. For the crema, blend the soaked cashews, water, sriracha, wasabi, lime juice, and maple syrup until smooth.
7. Heat the cannellini beans gently with vegan broth, ginger powder, soy sauce, garlic powder, onion powder, salt, pepper, and heat of choice.
8. For the optional salmon: rub with brown sugar, dill, powdered mustard, salt, and pepper. Bake at 375°F for about 12 minutes (or air fry on bake).

Serving Tip

Serve over steamed rice, quinoa, cauliflower rice, or farro. Top with the sriracha-wasabi crema.

Macros (Per Serving – 4 Servings, Vegan Bowl Only)

Full recipe (unchanged): ~1,640 calories, 74g protein, 271g carbs, 60g fiber, 33.5g fat.

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