Over the summer Jackie Sobon, founder of Vegan Yack Attack, released her cookbook Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power. When we received our copy for review there were a handful of recipes we were eager to try, and not a single one fell short of being delightfully delicious! With more than 100 recipes and vivid full-color photos throughout, this 208 page cookbook is essential for anyone eager to find hearty yet healthy plant-based comfort food.
If you’ve followed Vegan Yack Attack, then you’ll already be familiar with Jackie’s beautiful, unpretentious, flavor-forward recipes built on a solid foundation of whole foods. Jackie’s recipes are thoughtfully written and include weight measurements where needed – something we feel makes a world of difference for accuracy! We’re excited to be sharing the Vegan Bowl Attack! Spicy Sushi Bowl recipe, just one of the many quick and easy recipes we sampled from Jackie Sobon’s new cookbook. We took the liberty of making minor alterations to the recipe when we prepared it, and feel as though the cookbook invites readers to adapt these recipes without hesitation.
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Grab your bowl, your appetite, and this book and get ready to dig in! Forks and spoons optional.
White Bean Beer Fondue
pg 45, Chapter 3 – Lil’ Snack Bowls
A great snack, dip or condiment. The flavor of beer is prominent in this White Bean Beer Fondue. It’s lovely, rich and cheesy with clear notes of white bean. This was great leftover the next day when we reheated it and made an excellent dip for sourdough, tofurky sausages and crisp, fresh vegetables. We personally enjoyed finishing this fondue with a pinch of truffle salt and a few cracks of black pepper for a more defined, robust flavor.
Buffalo Chickpea Mac ’N’ Cheeze
pg 116, Chapter 5 – Enticing Entrée Bowls
This hearty bowl is nicely balanced and surprisingly easy to prepare. Adding romaine lettuce and celery provides a fresh, crunchy, green element that helps make this more than just another vegan Mac ’N’ Cheeze recipe. We loved the addition of the hot and tangy buffalo chickpeas on top as well. Since we like our chickpeas a little crunchier, we cooked them slightly longer than the recipe suggested. This dish is equally satisfying hot or cold. Serve cold and it becomes a bit like a cheesy pasta salad.
Mini-Cinni Rolls With Cashew Cream Cheese Drizzle
pg 28-29, Chapter 2 – Bountiful Breakfast Bowls
We devoured these Mini-Cinni Rolls within a matter of minutes. As with any cinnamon roll recipe, these take a bit of time to prepare as the dough proofs but the flavors were wonderful and worth the time and effort. We had to cook ours slightly longer than the recipe suggested to get them golden on top. The recipe for the cashew cream cheese drizzle will yield more than you need for the rolls and we would advise adding the water 1 tbsp at a time until you reach your desired consistency since the sauce will not thicken much in the fridge during the suggested 10 minutes.
Spicy Sushi Bowl
pg 121, Chapter 5 – Enticing Entrée Bowls
A nice, clean, crisp bowl packed with fresh flavors. This dish managed to be refreshing yet hearty. We omitted the mango since we aren’t too keen on fruit in our savory foods, but the combination of fresh ingredients and the bold spicy mayo makes this bowl delightfully salad-like. The spicy mayo was a little runny at first but thickened up perfectly after briefly refrigerating. The addition of toasted sesame oil provides a welcome depth to the slight kick of sriracha in the spicy mayo.
Spicy Sushi Salad from Vegan Bowl Attack!
Yield: 4 servings
GF option • Nut-Free
Fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.
For the spicy mayonnaise:
- 1 package (12 ounces, or 340 g) soft silken tofu
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) toasted sesame oil
- 3 tablespoons (45 ml) sriracha hot sauce
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon agave nectar
For the sushi bowl:
- 1 cup (180 g) sushi rice
- 2 cups (475 ml) water
- 1 tablespoon (15 ml) rice vinegar
- 2 sheets of nori seaweed cut into strips
- 4 ounces (115 g) cucumber, julienne-cut
- 6 ounces (170 g) daikon radish, julienne-cut
- 6 ounces (170 g) mango, peeled, seeded, and thinly sliced
- 1 cup (146 g) sliced avocado
- 1 cup (150 g) edamame, steamed and removed from pods
- 3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
- 1 tablespoon (8 g) sesame seeds, toasted
To make the spicy mayonnaise: Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)
To make the sushi bowl: Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
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