Korean Mushroom & Asparagus Bowl (Soy Free)

Similar to my Korean Beef Bowl recipe, this soy free, gluten free, vegan version is just as good, if not better!  The sauce perfectly soaks into the brown jasmine rice, with crisp tender asparagus and sauteed mushrooms.  It's a quick dinner you can put together in minutes and tastes even better as leftovers.

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Coconut Aminos - what is it?

To make this dish soy and gluten free, you have to eliminate the soy sauce.  Tamari is the gluten free substitute for soy sauce, however it still contains soy, and if you're going through an elimination diet or simply cut out soy altogether, then coconut aminos are your new best friend.

The big difference with coconut aminos versus regular soy sauce or tamari is the sweetness factor.  Regular soy or tamari is very salty, whereas coconut aminos is sweeter.  You wouldn't want to just simply substitute aminos in the same measurements, but rest assured, this recipe has been tried, tested and approved by the husband!!

The Recipe

You can always sub in or add in broccoli or bok choy to this dish, or use shiitakes instead of baby bellas if you prefer.  The world is your oyster, so enjoy this dish exactly to your liking!

You can click here to print the recipe.

Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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