Vegan Hayashi Rice | ビーガンハヤシライス

Prep Time:20

Cook Time:1 30

Servings: 6

Ingredients

Demi-Glace Sauce

2 tbsp oil**
1 onion chopped
3 carrots chopped
3 ribs of celery chopped
3 cups vegetable broth
2 cups tomato puree
¼ cup red wine
2-4 tbsp Japanese Worcestershire sauce*
2 tbsp coconut sugar
2 tbsp soy sauce or tamari for gluten-free
2 bay leaves
1 cup vegetable broth for straining

Soy Curls

4 cups vegetable broth
6 oz soy curls*

Roux

¼ cup oil**
6 tbsp all purpose flour or gluten-free all purpose flour*

Hayashi Rice

2 tbsp oil**
1 onion sliced
4 cloves of garlic minced
2 lb mushrooms (any variety) sliced
salt and pepper to taste

Instructions

MAKE DEMI-GLACE SAUCE: Heat 2 tbsp of oil in a pan and add chopped onion, carrots, celery, and a pinch of salt. Sauté 5-10 minutes until browned. Add 3 cups vegetable broth, tomato puree, red wine, Worcestershire sauce, coconut sugar, soy sauce/tamari, and bay leaf and stir to combine. Simmer for 30-60 minutes**.
REHYDRATE SOY CURLS: Meanwhile, heat 4 cups of vegetable broth in a pot on the stove. Once it starts boiling, turn off the heat and add soy curls to the pot. Let the soy curls rehydrate in the vegetable broth for 10 minutes, then drain. Gently press on the soy curls to remove excess liquid.
MAKE ROUX: Heat ¼ cup oil in a pot over medium low heat. Once hot, add the flour and stir constantly until the roux turns brown, about 15-20 minutes. Take the roux off the heat and transfer to a bowl.
STRAIN DEMI-GLACE: When the demi-glace mixture is done simmering, strain the vegetables and reserve the sauce. Save the vegetables for another recipe. You can pour the extra cup of vegetable broth over the veggies to help loosen the sauce.
MAKE HAYASHI RICE: Heat 2 tbsp oil in a large pot and add onion slices and a pinch of salt. Cook until browned and caramelized, stirring frequently. Add a splash of vegetable broth every minute or so to deglaze the pan.
Add soy curls and cook until browned, stirring often. Add a splash of the demi-glace sauce if the soy curls start to stick to the pot.
Add garlic and mushrooms and cook for a minute until the mushrooms start to soften.
Add the demi-glace sauce and roux. Cover and simmer 15 minutes. Add extra broth if you want a thinner stew, or simmer uncovered for a thicker stew.
Taste and add salt/pepper as desired. For more sweetness you can add sugar, Japanese Worcestershire sauce, or ketchup. Serve with steamed rice.

Notes

OIL: You can use any neutral or mildly flavored oil, such as avocado oil, canola oil, vegetable oil, or olive oil.

TOMATO PUREE: Can also use tomato passata, unseasoned tomato sauce, crushed tomatoes, or diced tomatoes depending on what you have. Note that if using crushed or diced, some of the tomatoes will be lost when straining the sauce.

MUSHROOMS: You can use any variety you like. My favorites are crimini, enoki, shimeji, shiitake, and maitake.

SIMMER TIME: The flavor will develop more the longer it simmers, but if you don't want to wait as long you can stop after 30 minutes (it's still delicious!).