Simple Vegan Recipes

Vegan Hayashi Rice

Traditionally, Hayashi Rice is a Japanese-style hashed beef stew cooked in a demi-glacé sauce. Today, I’m sharing with you my vegan version of Hayashi Rice that takes less than 20 minutes to make. This savory, slightly sweet and tangy stew is the ultimate Japanese comfort food!

日本語のレシピは ここをクリック

an image of vegan Hayashi Rice

Ingredients for vegan Hayashi Rice

Here are the ingredients you’ll need:

  • vegan butter
  • onion
  • garlic
  • soy curls
  • mushrooms (any variety)
  • all-purpose flour
  • vegetable stock
  • tomato purée
  • red wine
  • vegan Worcestershire sauce
  • ketchup
  • bay leaf
  • dark soy sauce
  • cane sugar
  • salt
  • pepper
  • parsely

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

dark soy sauce – can be subbed with regular soy sauce, or tamari

mushrooms – I used shimeji and maitake mushrooms, but any variety of mushrooms will work

soy curls – (for those in Japan) I used dried soy curls by Daizu Labo

How to make vegan Hayashi Rice

A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.

1. Heat vegan butter in a pan, and cook garlic and onions on medium heat. Add rehydrated soy curls and mushrooms, and sauté until mushrooms soften.

2. Reduce heat to low, and add flour. Stir well and sauté until combined well.

3. Add the rest of the ingredients, and simmer on low heat until sauce thickens. Taste and add salt and pepper as needed.

4. Serve over white rice, and garnish with fresh parsley. And enjoy!

an image of vegan Hayashi Rice

Looking for other vegan Japanese foods?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Hayashi Rice

One-pot Vegan Recipe. A quick and easy recipe for vegan Hayashi Rice, the ultimate Japanese comfort food. This is a hearty stew cooked in a savory, slightly sweet tomato-rich sauce, packed with UMAMI!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Plant based, Vegan, Vegetarian
Servings: 4

Ingredients

  • 1 Tbsp vegan butter
  • 1 onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 200 grams rehydrated soy curls
  • 150 grams mushrooms (shimeji, maitake, or any other variety) sliced
  • 2 Tbsp all-purpose flour
  • 200 ml vegetable stock
  • 150 ml tomato purée (tomato sauce)
  • 200 ml red wine
  • 3 Tbsp vegan Worcestershire sauce
  • 1 Tbsp ketchup
  • 1 bay leaf
  • 2 tsp dark soy sauce can be subbed with regular soy sauce
  • 1 tsp cane sugar
  • salt and pepper to taste
  • fresh parsely for garnish

Instructions

  • Heat vegan butter in a pan, and cook garlic and onions on medium heat for 3 minutes. Add rehydrated soy curls and mushrooms, and sauté until mushrooms soften.
  • Reduce heat to low, and add flour. Stir well and sauté until combined well.
  • Add the rest of the ingredients: vegetable broth, tomato purée, red wine, vegan Worcestershire sauce, ketchup, bay leaf, dark soy sauce, and cane sugar. Simmer on low heat for 10 minutes until sauce thickens. Taste and add salt and pepper as needed.
    Note: let it simmer longer if you prefer a thicker sauce. A longer simmer time will also make the flavors bolder.
  • Serve over white rice and garnish with fresh parsley. And enjoy!

ヴィーガン・ハヤシライス

an image of vegan Hayashi Rice

簡単ヴィーガンハヤシライスのレシピ

ルー要らず、20分で作れる簡単レシピです!

市販のルーやデミグラスソースを使わなくても、コクと旨味たっぷりのヴィーガンハヤシライスが作れます。是非一度、試してみてください。

ヴィーガン・ハヤシライス

ルー要らず!鍋一つ、20分で作れる簡単レシピです。市販のルーやデミグラスソースを使わなくても、コクと旨味たっぷりのヴィーガンハヤシライスが作れます。是非一度、試してみてください。
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4

Ingredients

  • ヴィーガンバター 大さじ 1
  • 玉ねぎ、薄くスライス 大 1 個
  • ニンニク、薄くスライス 2 片
  • 戻した大豆ミート、フィレタイプ 200 g
  • きのこ(しめじや舞茸など)150g
  • 薄力粉 大さじ 2
  • 野菜だし 200ml
  • トマトピューレ 150ml
  • 赤ワイン 200ml
  • ヴィーガンウスターソース 大さじ 3
  • ケチャップ 大さじ 1
  • ローリエ 1 枚
  • 濃口醤油 小さじ 2
  • きび砂糖 小さじ 1
  • 塩、コショウ お好みで
  • パセル 飾り用

Instructions

  • 鍋にヴィーガンバターを熱し、玉ねぎとにんにくを中火で3分炒める。戻した大豆ミートとキノコを加えて、キノコに火が通りまで炒める。
  • 弱火にして、薄力粉を振り入れる。粉っぽさがなくなるまで1分炒める。
  • 残りの材料を全て加える:野菜だし、トマトピューレ、赤ワイン、ヴィーガンウスターソース、ケチャップ、ローリエ、濃口醤油、きび砂糖
    弱火で10分煮詰める。塩とコショウで味を調整する。
  • ご飯と共に皿に盛り、刻んだパセリを散らして出来上がりです!

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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