Vegan Bowl Recipe

Prepare the Batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and ice-cold water until smooth. The batter should be thick enough to coat the cauliflower.

Heat the Oil

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Cauliflower

Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place the battered cauliflower into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Roast the Brussels Sprouts

Spread the Brussels sprouts out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, tossing halfway through.

Boil the Edamame

In a small pot, bring water to a boil. Add the shelled edamame and boil for about 5 minutes until tender. Drain and sprinkle with salt.

Prepare the Pickling Solution

In a bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Pickle the Carrots

Add the julienned carrots to the pickling solution, ensuring they are fully submerged. Let sit for at least 30 minutes before serving, or refrigerate for up to a week.

Prepare the Green Onions

Slice the green onions thinly and set aside for garnish.