Sweet and Spicy Szechuan Lentil Bowl

With the exception of a few specialty ingredients, this dish easily comes together. These lentils are packed with the asian flavors that made me fall in love with chinese food.  It’s a vegan bowl of happiness and spice.  Here is the recipe guys!


  • 3 cups cooked green lentils
  • 1 cup minced mushrooms
  • 1 medium onion diced
  • 2 tsp vegan worcestershire sauce
  • 1 tbsp oil
  • pinch of salt

To serve

  • sesame seeds
  • chopped scallions or chives
  • cooked basmati rice

For the sauce

  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 tsp sesame oil
  • 2-3 tbsp ground chili paste
  • 2 tbsp coconut sugar
  • 2 tsp chinkiang vinegar ( chinese black vinegar)
  • 1/2 tsp szechuan ground peppercorn powder
  • 3/4 cup water


Step 1 – heat 1 tbsp oil in a large skillet; add the diced onion and cook until golden brown, toss in the mushrooms, pinch of salt, the vegan worcestershire and stir to combine; cook until no liquid remains and both onion and mushrooms are browned and slightly crisp.

Step 2 – make the sauce; stir all of the sauce ingredients together in a bowl and whisk to combine well; when mushrooms and onions are done, stir in cooked lentils and saute for 5 min; pour in sauce, cook until liquid is absorbed stirring occasionally.

Step 3 – build your bowl; add warm basmati rice to a bowl and top with lentils, sesame seeds, chopped scallion or chives and extra ground chili paste if you like it extra spicy like me. Enjoy!


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