Soy & Garlic Vegan Poke Bowl

Whether you're vegan or not, you'll want to rustle up this healthy and nutritious poke bowl for a quick supper or WFH lunch. If you'd rather, sub the soy pieces for grilled chicken.


Serves 2



Total Time

25 Minutes


6 tbsp of edamame beans
1 pack of THIS™ Isn't Dark Soy & Garlic pieces
1 carrot
1 cucumber
1 cup of quinoa
3 spring onions
1 avocado
Fresh salad leaves
2 pineapple slices
1 tbsp of brown sugar
Chilli flakes
For the dressing
2 cloves of garlic
1 thumb piece of ginger
1 tbsp of sesame oil
1 tbsp of rice vinegar
1/2 tbsp of soy sauce
1 tbsp of brown sugar
Sesame seeds


Step 1

Finely chop ginger and garlic, mix all dressing ingredients together and fry in a wok for two minutes. Leave a tbsp of dressing in the wok and set aside the rest.

Step 2

Add THIS™ Isn't Dark Soy & Garlic pieces to wok and fry for 5 minutes.

Step 3

While the 'chicken' is cooking, shred the carrot and cucumber with a peeler.

Step 4

Add the quinoa to a pan, cover with 1 3/4 cup of water, bring to the boil and simmer for 20 minutes until cooked.

Step 5

Set aside the 'chicken' and add sliced pineapple to the wok with a tbsp of sugar on a high heat and cook until caramelised.

Step 6

Add the quinoa to bowl, top with the pineapple, edamame beans, sliced avocado, THIS™ Isn't Dark Soy & Garlic pieces, and sprinkle with sliced spring onions, chilli flakes, sesame seeds and the remaining dressing.
Recipe courtesy of Sam Jones (@NoMeatDisco) & THIS™, the creators of hyper-realistic plant-based food.
THIS™ Isn't Dark Soy & Garlic pieces, available at Waitrose, RRP £3.65

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