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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 minutes
Cook Time15 minutes
Total Time20 minutes
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!