Vegan Loco Moco
Transform your dinner routine with this hearty and flavor-packed Vegan Loco Moco, a plant-based twist on the Hawaiian comfort food classic. This recipe builds on layers of goodness, starting with tender brown rice, topped with savory mushroom patties that are perfectly browned for a meaty texture. A rich, umami-packed vegan gravy brings it all together, while fresh slices of creamy avocado add a touch of indulgence. Crafted from wholesome ingredients like nutritional yeast and flaxseed, this dish is both satisfying and nourishing. Perfectly balanced and ready in just an hour, it’s a crowd-pleaser that’s ideal for weeknight dinners or impressing guests with a taste of island-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 8 ounces Mushrooms, finely chopped
- 2 tablespoons Soy sauce
- 1 cup Breadcrumbs
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 tablespoon Vegan Worcestershire sauce
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Avocado, sliced
Instructions
Begin by cooking the brown rice. Rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the mushroom patties. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and chopped mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms are browned and any liquid released has evaporated.
Transfer the cooked mushroom mixture to a large bowl. Add soy sauce, breadcrumbs, nutritional yeast, and a flax egg (made by mixing ground flaxseed with 3 tablespoons of water). Mix well to combine.
Form the mixture into four equal-sized patties.
In the same skillet used for sautéing, heat another tablespoon of olive oil over medium heat. Add the patties and cook for 3-4 minutes on each side until golden brown. Remove from heat and set aside.
To make the gravy, return the skillet to medium heat and add 2 tablespoons of flour to the residual oil and mushroom bits. Stir for 1 minute.
Slowly whisk in the vegetable broth, stirring continuously to prevent lumps. Add the vegan Worcestershire sauce, salt, and pepper. Simmer the gravy for 5-7 minutes until thickened.
To assemble the Loco Moco, place a scoop of cooked brown rice on a plate. Top with a mushroom patty, then generously spoon gravy over the top.
Finish with slices of fresh avocado and serve immediately.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5273 mg | 229% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 26.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2952 mg | 63% | |
*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.
