These Vegan Brothy Rice Bowls have got it all - Flavour-packed creamy broth, fluffy rice, protein from the caramelized "beef", and vibrance and crunch from the fresh toppings. Ready in less than 30 minutes, too!
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I've been seeing broth bowls everywhere. They are trending all over social media, but I've yet to see a vegan one, until now...Enter Vegan Brothy Rice Bowls!
So what is a brothy rice bowl, you may be thinking? Well, it starts with a pile of fluffy rice which gets drenched in luscious, creamy, flavourful broth. Then comes a sprinkling of sticky, sweet, caramelized vegan "beef" (or you can use my shredded tofu recipe instead), and lots of toppings for freshness and texture.
These vegan bowls are rich, deeply savoury with pops of sweet from the caramelized "beef", and the textural toppings are fresh, crunchy, and the perfect complement to the brothy rice. It's almost like a soup meets salad kind of situation.
My current favourite topping combo is diced cucumber, fresh mint, green onions, a squeeze of lime juice, and lots of chili oil.
I've made these bowls for dinner multiple times over the past few weeks, switching up the fresh toppings each time, and my family always gives them a 10/10. I hope you love them too!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Rice - I like to use basmati or jasmine rice, but long-grain rice or brown rice also works well.
- Broth - With a coconut milk base and flavour from peanut butter (or tahini or sunflower seed butter, for nut-free), fresh ginger, garlic, lime juice, soy sauce and sriracha.
- Caramelized "beef" - Use your favourite vegan ground beef sub and flavour it up with brown sugar, soy sauce, and lots of garlic.
- Toppings - The fresh toppings really make these bowls special! I love diced cucumbers, sliced green onions, fresh mint, and chili crisp on mine. Other ideas include sliced jalapenos, sliced radishes, shredded fresh spinach or red cabbage, lime wedges, steamed green veg such as broccoli or bok choy, toasted sesame seeds, crispy shallots, and crispy garlic chips. Try to add a mixture of textures and flavours for the best eating experience!
Let's Make Vegan Brothy Rice Bowls!
Can't wait to make them? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner.
Cook the rice.
Make the broth. It's as easy as adding everything to a pan and simmering while the rice cooks.
Caramelize the "beef" in a skillet.
Then put it all together. Rice first, then broth, then "beef", and then you can pile on all the fresh toppings.
Meal Prep
This is a fab meal for meal prepping. Every component can be made ahead.
- Make the broth and store it in a container in the fridge for up to 5 days or freeze for up to 3 months.
- Make the caramelized beef and store in a container in the fridge for up to 5 days or freeze it for up to 3 months.
- Cook the rice and store it in the fridge for up to 3 days or freeze it for up to 3 months.
- Wash and prep the fresh toppings and store them in a container in the fridge. The time they will last will depend on what they are, but most will keep well for a few days.
Recipe
Vegan Brothy Rice Bowls
Author:WATCH HOW TO MAKE IT
Ingredients
Rice:
- 1½ cups (300 grams) basmati or jasmine rice , if you use brown or long grain rice increase water to 3 cups (720ml)
- 2½ cups (600 ml) water
Broth:
- 2 tablespoons natural peanut butter
- 1 x 15oz (400ml) can coconut milk
- 3 cups (720 ml) vegetable stock
- 2 tablespoons soy sauce , use GF if necessary
- 1 to 2 tablespoons sriracha , adjust to taste
- 1 thumb-sized piece fresh ginger , sliced - no need to peel
- 2 cloves garlic , sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- juice of 1 lime , reserve until the end
Caramelized "beef" topping:
- 1 tablespoon olive oil
- 1 package vegan ground beef
- 3 cloves garlic , minced
- 3 tablespoons dark brown sugar
- 3 tablespoons soy sauce , GF if necessary
- ¼ teaspoon ground black pepper
Alternative toppings you could use instead of the caramelized beef:
- shredded tofu
- caramelized tempeh crumbles recipe coming soon
For serving:
- mint, cilantro, lime, green onions, radish, jalapenos, cucumber, chili crisp, sesame seeds, steamed broccoli or bok choy.
INSTRUCTIONS
- Start the rice: Rinse the rice. Add to a medium-sized saucepan with the water. Bring to a boil with the lid off. Once bubbling all over, turn the heat to the lowest setting and cover tightly with a lid. Leave for 10 minutes (45 mins for brown rice), then turn off the heat and leave without opening the lid for another 10 minutes or until the broth and toppings are ready. Fluff with a fork before serving.
- Make the broth: Add the peanut butter and coconut milk to a large pan and mix together to combine. Then add the stock, soy sauce, sriracha, sliced ginger, whole garlic cloves, salt and pepper. Stir, then turn the heat to medium-high and allow to come to a simmer. Adjust the heat to keep it at a gentle simmer for about 20 minutes or until the rice is cooked and you are ready to serve.
- Make the caramelized "beef" topping: Heat a skillet over medium-high heat. Add the oil, then the vegan ground beef and garlic. Cook until the "meat" starts to brown (about 5 minutes). Add the brown sugar, soy sauce, and black pepper. Stir together and cook for another 5 to 10 minutes. You want it to get sticky, caramelized, and a bit crusty in places, so stir every few minutes but not constantly. The exact time it takes will depend on the type of pan you are using. Turn it off once it's done. You can turn it back on for a few minutes to reheat if your other bits aren't quite ready.
- To serve - Scoop the ginger and garlic cloves out of the broth with a slotted spoon and discard. Squeeze in the lime juice and stir. Add a big scoop of rice to each bowl, then ladle over a generous amount of broth, pile on the caramelized "beef' and garnishes of choice.
NOTES
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David B. says
This is an excellent recipe! We made it with Beyond burger and it was brothy and delicious, next time we will try shredded tofu.
Thank you so much for sharing this recipe!!!!
Melanie McDonald says
I'm so pleased you enjoyed it David, and thank you for leaving the recipe it's first review. It's much appreciated!
Ruth says
I’m not a big rice eater, but this looks so good. I am definitely going to try it next week. Please can you add a cooking time for those of using brown rice?
Melanie McDonald says
Done! Hope you enjoy it!