Vegan Firecracker Mushroom Rice Bowls
with Roasted Veggies, Scallions & Sesame Seeds
- Sesame
- Soy
- Wheat
Firecracker sauce is one of our most beloved sauces (and we have a ton of sauces!) It’s sweet, spicy, savory, and really has it all. But it’s never been on the menu for our Fresh Fam vegans…until now! We’ve replaced the mayo in the sauce with a vegan version that’s drizzled over fluffy rice topped with garlicky roasted green beans, caramelized carrots, and meaty soy-glazed mushrooms sautéed with scallions and ginger. To detonate this flavor bomb, the bowl is sprinkled with scallion greens and sesame seeds. BLAM!
Ingredients
12 ounce
Carrots
¾ cup
Jasmine Rice
6 ounce
Green Beans
8 ounce
Button Mushrooms
1 thumb
Ginger
2 unit
Scallions
4 tablespoon
Vegan Mayo
1 teaspoon
Sriracha
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Garlic Powder
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
5 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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 oil, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, trim green beans if necessary. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens.
• Once carrots have roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. • Return sheet to top rack and roast until veggies are lightly browned and tender, 12-15 minutes.
• In a small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), 1 TBSP sweet soy glaze, 1 tsp vinegar, and ½ tsp sugar (2 TBSP sweet soy glaze, 2 tsp vinegar, and 1 tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!) • Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Reduce heat to medium; stir in minced ginger, scallion whites, garlic powder, and a drizzle of oil. Cook, stirring, until fragrant, 1 minute. • Remove pan from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls; top with carrots, green beans, and mushrooms in separate sections. Drizzle bowls with firecracker sauce and garnish with scallion greens and sesame seeds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the firecracker sauce, calling it flavorful and delicious. Some found it a bit too sweet or salty.
- Ease of prep: Several noted longer prep time than expected, with lots of chopping and multiple steps.
- Suggestions: Consider adding protein like tofu or crispy onions for crunch. Some preferred less sugar in the sauce.
- Portions: A few wanted more mushrooms, rice, or vegetables to make it more filling as a vegan meal.
- Vegetables: Roasted carrots were surprisingly delicious; some had issues with green bean freshness or texture.
Reviews from our home cooks
I try to be good and eat a fair number of vegetarian and vegan meals but I just don't like vegan mayo. So I substituted real mayo but otherwise followed the recipe faithfully. The ginger that showed up less than a week ago did not last well in the fridge but I always have some on hand so bummer but not the end of the world. With those two minor notes, this was easy and tasty! My husband and I scarfed it all. Love the firecracker sauce! I would absolutely eat it again!
I didn't expect mushrooms become the main ingredient. The mushroom marinated in sweet sauce and Firecracker sauce over rice is very tasty. I am not vegan but light enough to eat as breakfast. I will order this recipe again!
A new favorite! Love the mushrooms in soy glaze. Carrots were sweet and green beans tender. Soft rice held up the ingredients well. Sriracha Firecracker sauce tasty on top and with veggie rolls on the side.
Too much sauce! Honestly, I typically cook leaner preparations than your recipes suggest. For example, in this one, the veggies were roasted in oil and hoisen sauce, and the rice was cooked with some butter, too. IMO, there was no need for the mayo-based sauce on top. That would have been overkill, so I skipped it, and the dish was still very flavorful. In general, meals are too salty and saucy, like restaurant food. I know you are going for gourmet quality. I think these days, most people are health conscious.
So good I see why it's in the hall of fame, but I roasted my veggies longer than the recipe called for so they would be real nice and crispy
Even though this is a delicious vegan dish, when I took the leftovers to work, one of my coworkers thought I was eating a burger and fries. 😂 I guess it smelled that good.
No oven day (too hot in CA) so I blanched the green beans and grated the carrot. Delicious and I didn't even use the firecracker sauce; husband did and said it was good.
I think the calories listed for this recipe are inaccurate. When I calculated the calories, I came out with about 550 calories per serving, which seems more accurate for what is essentially rice and veggies with mayo sauce. 830 seems way too high. I rely on the calorie estimates to plan my diet, so it's really important to me that those are accurate.
We really enjoyed this meal. Despite being vegan, it was VERY filling. I would say to keep an eye on the green beans, and use quickly. We made this meal three days after delivery, and the beans were mostly a soggy mess. Only half were useable. But the meal really was delicious!
Absolutely scrumptious! My favorite so far, which is saying a lot because I've enjoyed all my meals. Do to intense summer heat, I microwaved the carrots and green beans instead of roasting them, and the chopping prep took a bit more time, but the end result was magnificent.
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