Vegetarian Loco Moco
Discover the irresistible flavors of a Hawaiian classic with a vegetarian twist in this Vegetarian Loco Moco recipe! Packed with umami-rich portobello mushrooms, hearty rice, and a luscious homemade gravy, this dish delivers the ultimate comfort food experience without the meat. Topped with a perfectly fried egg and garnished with fresh green onions, each bite is a symphony of savory, creamy, and satisfying textures. Ideal for lunch, dinner, or when you’re craving something indulgent yet wholesome, this recipe is a celebration of bold flavors and nourishing ingredients. Ready in just over an hour, it’s perfect for feeding the entire family or impressing guests with a unique vegetarian entrée. Keywords: vegetarian Loco Moco, Hawaiian comfort food, mushroom patties, vegetarian rice bowl.
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Recipe Information
Ingredients
- 1.5 cups White or brown rice
- 3 cups Water
- 2 tablespoons Olive oil
- 8 ounces Portobello mushrooms, finely chopped
- 0.5 medium Onion, finely chopped
- 0.75 cup Bread crumbs
- 3 large Eggs
- 1 tablespoon Soy sauce
- 1 teaspoon Worcestershire sauce
- 2 cloves Garlic, minced
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 tablespoon Butter
- 2 tablespoons Green onions, sliced (optional)
Instructions
Rinse the rice thoroughly and cook it with 3 cups of water according to package instructions or in a rice cooker. Keep warm until ready to serve.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and onions, cooking until the mushrooms release their moisture and the onions are soft, about 8-10 minutes.
In a bowl, combine the cooked mushrooms and onions with bread crumbs, 1 egg (beaten), soy sauce, Worcestershire sauce, minced garlic, black pepper, and salt. Mix well.
Form the mushroom mixture into four patties. Heat the remaining tablespoon of olive oil in the same skillet over medium heat and cook the patties until browned on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the vegetable broth, allowing the gravy to thicken. Salt and pepper to taste.
In a separate small skillet, fry the remaining 2 eggs sunny-side up, or to your preference.
To assemble: Place a portion of rice on each plate, top with a mushroom patty, a generous ladle of gravy, and a fried egg. Garnish with sliced green onions if desired.
Serve immediately and enjoy your vegetarian Loco Moco!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 22.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 433 mg | 33% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2406 mg | 51% | |
*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.
