Vegan Firecracker Mushroom Rice Bowls
with Roasted Carrots, Green Beans & 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
Cooking Oil
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 1⁄2-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, 1 1⁄4 cups water (2 1⁄4 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 1⁄2 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 Feb 2026- Flavor: Many loved the sweet-and-spicy firecracker sauce, with some praising the umami-rich mushrooms and overall flavor combination 🍲.
- Ease of prep: Several found it easy to make, though some noted it involved multiple steps and longer prep time.
- Suggestions: Consider adding tofu or other plant-based protein for extra substance; some preferred steaming veggies instead of roasting.
- Portions: A few found it not quite filling enough; adding extra vegetables or protein helped boost satisfaction.
- Veggies: Some suggested using different mushroom varieties like shiitake or portobello for more interesting flavor and texture.
Reviews from our home cooks
This is one of the best Veggie Bowls that we have had. It had a very good taste with hint of sweetness. Really liked having 3 veggies - carrots, green beans and mushrooms- along with the rice. Very flavorful and filling. Will definitely order it again.
The sweet soy glaze is awesome on its own, great with the mushrooms, and this dish came together way better than expected. I'm not a big fan of the HelloFresh sriracha mayo recipe, and didn't think the vegan mayo tasted great, but when mixed with all the flavors of the dish it really was great.
The texture with the sesame seeds, the creamy spicy sauce, and the veggies, all pull the meal together into a 5-star rating.
Easy to make. Nice texture of the mushrooms and I loved the kick of the ginger.
Roasted per the instructions, the carrots were too sweet, the green beans too dry. The mix of seasonings for the mushrooms detracted from the sautéed mushroom flavor. The ginger had that slightly sour note that ginger can get, so I suspect it was not super fresh despite not being wrinkly, so it did not have that bright ginger note. The cream to drizzle on top was uninspiring. Each of the ingredients delivered (except for the ginger) were fresh and looked delicious, but the particular combination, cooked and seasoned per the recipe, was a flop.
I added fresh garlic (3 small cloves) and julienned the onion and carrot and did all in a wok as stir fry. Added sesame oil to rice and gave a nice flavor. Wasn't a fan of the mayo sauce after making it, so omitted that when serving.
I'm not a fan of mayonnaise so I didn't think that I would like the firecracker sauce, but all of this was delicious and really worked well together.
I made more rice & had several meals out of this recipe. I love how it was vegan too!
This is one of my favorite vegetarian options. There is something just right about the sauces and seasonings that always sets the HF version slightly above my own DIY.
One of my favorites. Love the sweet sour taste along with all the veggies.
