Mushroom, Fennel, Eggplant Bowls

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Rating: 5
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Prep Time15minutes
Cook Time40minutes
Passive Time
There is no Nutrition Label for this recipe yet.

The title of this dish would have been even longer if I added all of the star ingredients! In addition to the mushroom, fennel, and eggplant, there are some Brussels sprouts and, optional cooked tofu or vegan chicken…all atop green rice noodles and shredded cabbage.

It may seem like a lot of work but it makes 8 hearty-sized bowls brimming with goodness. And yes, you can substitute ingredients or add some additional ones to your taste.

Although it seems like this recipe would take hours in the kitchen, truth be told, it comes together in only about an hour.


Brussels Sprouts and Eggplant


  • 1/2 lb. brussels sprouts trimmed and halved
  • 1 large eggplant keep skin on and half the eggplant lengthwise and cut into 2" pieces
  • 3 Tbl. olive oil
  • 1 tsp. Salt & Pepper, to taste


  1. Place cut and diced Brussels Sprouts and Eggplant in a bowl and toss with olive oil. Arrange on a lined baking sheet and sprinkle with salt and pepper. Bake, turning halfway through, at 400-degrees for 40 minutes, or until tender.

Mushroom, Fennel, Chambord


  • 3 Tbl. Earth Balance
  • 24 oz. Cremini or White Mushrooms, Stems discarded (or saved for another use), tops sliced
  • 1 large fennel bulb, Discard top stem/leaves and chop bulb into 2" pieces
  • 1 1/2 tsp. salt
  • 2 Tbl. Chambord or Substitue 2 tsp. Raspberry Preserves


  1. Melt Earth Balance in a large saute pan. Add mushrooms and saute for 5 minutes, stirring often. Stir in fennel pieces and cook an additional 3-4 minutes. Add salt and Chambord and cook for 2 minutes longer.

Teriyaki Sauce


  • 6 cloves garlic Diced
  • 1/2 cup tamari or soy sauce
  • 6 Tbl. brown sugar
  • 1/2 cup water
  • 2 Tbl. cornstarch
  • 2 Tbl. Earth Balance
  • 2 Tbl. apple cider vinegar


  1. In a small saucepan mix together Garlic, Tamari/Soy Sauce, Brown Sugar, and 1/2 cup water. Cook for 2 minutes over medium heat. Reduce heat to low and simmer for 5 more minutes.
  2. In a small bowl, combine cornstarch with a little bit of water and mix until combined. Pour mixture into saucepan with Tamari/Soy mixture and stir until combined, cooking an additional 1 minute. Remove pan from heat and stir in Earth Balance and Apple Cider Vinegar.



  • 10 oz. Jade Pearl Rice Ramen, (Lotus Foods or another comparable brand)
  • 14 oz. Tofu or Vegan Chicken, Cooked
  • 12 oz. Shredded Cabbage


  1. Place cooked rice noodles in a bowl along with shredded cabbage, and tofu or vegan chicken.
  2. Spoon Brussels Sprouts/Eggplant and Mushroom/Fennel Mixture over the rice/cabbage mixture. Pour about 1 - 2 Tbl. of sauce over the bowls.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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