Vegan Gyudon (Japanese Beef Bowl)
Experience the comfort and flavor of a classic Japanese beef bowl with a vegan twist in this delicious Vegan Gyudon recipe. Savory shiitake mushrooms take the spotlight, perfectly mimicking the tender texture and umami depth of traditional beef. Sautéed with golden onions, garlic, and ginger, and simmered in a rich, flavorful sauce made with soy sauce, mirin, sake, and a touch of maple syrup, this plant-based gyudon is as satisfying as it is nourishing. Served over a steaming bowl of fluffy short-grain rice and topped with crisp green onions and nutty sesame seeds, this dish delivers an authentic taste of Japan without compromising on dietary preferences. Quick to prepare in just 35 minutes, it’s perfect for a hearty weeknight meal or a cozy dinner treat. Ideal for vegans, vegetarians, and lovers of Japanese cuisine alike!
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Recipe Information
Ingredients
- 250 grams shiitake mushrooms
- 1 large yellow onion
- 2 garlic cloves
- 1 teaspoon ginger
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 250 milliliters vegetable broth
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 servings cooked short-grain rice
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
Slice the shiitake mushrooms into thin strips and set aside.
Peel and thinly slice the onion. Mince the garlic and grate the ginger.
In a large pan over medium heat, add a small amount of oil or cooking spray and sauté the onions for about 5 minutes until they become translucent.
Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pan. Cook for about 5 minutes, stirring occasionally, until they start to brown and release their moisture.
In a small bowl, whisk together soy sauce, mirin, sake, vegetable broth, and maple syrup.
Pour the sauce mixture over the mushrooms and onions. Stir to combine and allow to simmer for about 7-10 minutes until the sauce slightly thickens.
In another small bowl, dissolve the cornstarch in cold water. Add this to the pan and stir immediately to thicken the sauce to your liking.
Once the sauce has thickened, remove the pan from heat.
Serve the mushroom and onion mixture over bowls of cooked short-grain rice.
Garnish each bowl with chopped green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 506 mg | 11% | |
*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.
