ramyaramesh3007This vegan ‘chicken’ and ‘egg’ Japanese rice bowl is a comfort classic that can be prepared in just 20 minutes – easy, vegan and gluten free!
Oyakudon is a classic Japanese comfort food – “Oya” means “parent,” and “ko” means “child,” which refers to the main ingredients of the dish: chicken (the parent) and eggs (the child). The word “don” refers to “donburi,” which is a bowl of rice topped with many types of ingeredients.
A vegan version might seem complicated – or even impossible! But here we’re using easy and accessible ingredients to make it. For the ‘chicken’, you can use any plant-based chicken substitute or extra firm tofu. For the egg, we’ll be making a vegan egg mixture using tofu, chickpea flour and seasonings.
Ingredients You Need
- aromatics – white onion
- protein – vegan chicken strips or use extra firm tofu
- seasonings / sauces – sake, mushroom or dashi powder, light soy sauce, mirin, agave, water
- vegan egg
- extra firm tofu
- soy or oat milk
- nutritional yeast
- chickpea flour
- corn starch
- turmeric
- onion and garlic powder
- black salt
- to serve – cooked japanese rice and spring onions
Gluten free substitutions – this recipe is gluten free. However, do double check the ingredient list of nutritional yeast as well as use gluten free oat milk, if using. Vegan chicken strips also have to be gluten free.
Allium free substitutions: Use 1 cup chopped cabbage strips instead of onions. Use asafoetida instead of onion and garlic powder.
Vegan Oyakudon
Ingredients
Vegan 'Egg'
- 1 block extra firm tofu about 225g
- 2/3 cup unsweetened soy milk
- 1 tbsp nutritional yeast
- 4 tbsp chickpea flour
- 1.5 tbsp corn starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 1 tsp black salt
Stir-Fry
- 1/2 white onion
- 1 pack vegan chicken strips 250g extra firm tofu
- 1 tbsp sake
- 1 tsp mushroom powder
- 2 tbsp mirin
- 1.5 tbsp light soy sauce
- 2 tsp agave
- 1/2 cup water
Garnish
- 2 servings cooked japanese white rice
- scallions
Instructions
- Slice white onion and pan fry / air fry vegan chicken strips or extra firm tofu until golden.
- Combine all the ingredients required for the vegan egg into a food processor. Blend on high under you get a smooth paste.
- To a pan, add onions and saute for 3-4 minutes. Add vegan chicken strips, sake, mirin, light soy sauce, mushroom powder, and agave. Saute for 2 minutes.
- Then add vegan egg mixture and spread evenly on top of the 'chicken' strips. Slowly add water around the pan.
- Close the lid and cook for 5-8 minutes. Gently chop up the egg with a pan and scramble all ingredients together.
- Serve on top of rice and garnish with scallions. Enjoy!