4.Choose from the categories of foods of plant origin
Let yourself be guided by these six types of plants: grains, beans, fruits, vegetables, nuts and seeds. Don’t forget the mushrooms, not a plant, but vegan and totally delicious.
This super delicious Bibimbap inspired bowl is constructed from many categories of plants: rice, edamame beans, cucumber, carrots and kimchi, sesame seeds and mushrooms.
Building bowls with a variety of plant components leads to a tasty, filling and highly nutritious selection.
5. Include strong flavors
When planning, let flavor be the star of the show.
Balance the sweet notes, with sour, bitter, salty and umami flavors. The latter provides a tasty and satisfying depth of flavor and is considered a secret to creating delicious vegan bowls.
Here is a sample of plant-based foods rich in umami: mushrooms, sauerkraut, kimchi, soy sauce, balsamic vinegar, miso, tomatoes, nutritional yeast, tempeh, sea vegetables, roasted nuts and seeds, olives and capers.
A sushi bowl with sushi rice as the base; avocado, nori strips, carrots, cucumbers, roasted Brussels sprouts, marinated tempeh and seared maitake mushrooms for garnish; ginger and soy sauce dressing; and pickled ginger, wasabi, and toasted sesame seeds as toppings each provide the five basic tastes with a touch of heat as well.
What I would like you to know is that it is quite possible to easily share vegan foods that are broadly appealing regardless of food preferences.
The next time you’re serving non-vegan guests, just follow these steps and get creative; the options are limitless.
A vegan dish is a fun way for us to connect and enjoy delicious food together.
If you love bowl food, you’ll love this roundup of the best vegan Buddha bowl recipes!
Featured image credit: @ralphkayden