Vegan Beef Donburi
Experience a plant-based twist on a Japanese classic with this Vegan Beef Donburi, a comforting rice bowl that marries rich, umami flavors with wholesome ingredients. Featuring tender vegan beef strips sautéed with julienned carrots, baby spinach, and a savory-sweet glaze made from soy sauce, mirin, and sake, this dish delivers bold flavor in every bite. Served over fluffy long-grain white rice and garnished with scallions, sesame seeds, and optional pickled ginger for a punch of tanginess, this quick and easy recipe is perfect for a busy weeknight dinner. Ready in just 45 minutes, this vegan donburi is sure to satisfy your cravings while keeping it 100% plant-based. Whether you're a fan of Japanese cuisine or exploring meatless meal options, this dish is a must-try!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 2 cups baby spinach
- 8 ounces vegan beef strips
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 scallions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons pickled ginger (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a saucepan and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onions are translucent, about 3-4 minutes.
Add the julienned carrot and continue to sauté for another 2 minutes.
Increase the heat to medium-high and add the vegan beef strips. Cook until they are cooked through and slightly crispy, about 4-5 minutes.
In a small bowl, combine soy sauce, mirin, sake, and brown sugar. Stir well and pour the mixture over the vegan beef and vegetables in the skillet.
Let the mixture simmer for 2-3 minutes until the sauce has slightly thickened.
Stir in the sesame oil and then add the baby spinach, cooking just until wilted, about 1 minute.
Fluff the cooked rice with a fork and divide it into two bowls.
Top each bowl of rice with an equal portion of the vegan beef mixture.
Garnish with chopped scallions and sesame seeds. Serve with pickled ginger on the side if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
