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Spicy Oyster Mushroom Bowl (Vegan, Gluten & Grain Free, Low Carb)

This is an easy, delicous and healthy vegan bowl.
Course Lunch, Main Course, Main Dish
Cuisine Asian
Keyword Easy, Gluten-Free, Grain Free, Low Carb, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 250 g Oyster mushrooms cut into smaller pieces
  • 2 tbsp Miso paste
  • 3 tbsp Tamari or Soya sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Mirin
  • 1 tsp Fresh ginger minced
  • 1/2-1 Garlic clove minced
  • 1/2-1 Red chili thinly sliced
  • 3-4 dl Cauliflower rice
  • 1 tsp Lime juice
  • 1 Broccoli floret divided into smaller pieces
  • Sesame oil
  • Mint, to top
  • Cilantro, to top


  • Preheat a nonstick pan over medium heat with some sesame oil.
  • Add the garlic clove and minced ginger and fry for 1-2 minutes.
  • Meahwhile stir together the miso, tamari, rice vinegar, mirin in a small bowl.
  • Add in the oyster mushrooms, half of the red chili and the sauce to the pan and let it fry until softened and golden.
  • Meanwhile preheat another frying pan and fry the broccoli in some sesame oil until browned and a little softened, but still crunchy.
  • When the broccoli is done add some more sesame oil, the cauliflower rice, lime juice and let it fry for just 1 minutes until it's a little browned and warm.
  • Place everything in two bowls. Garnish with cilantro, mint and more red chili.