Vegan Loco Moco

Savor the comforting flavors of Hawaii with this Vegan Loco Moco, a plant-based twist on the iconic island dish. Featuring hearty mushroom patties packed with umami goodness, creamy avocado slices, and a rich homemade gravy, this recipe delivers all the soul-warming satisfaction of the classic without any animal products. Paired with tender brown rice, it’s a wholesome, protein-packed meal that’s perfect for lunch or dinner. Quick to prepare in under an hour, this vegan version of Loco Moco highlights simple ingredients like nutritional yeast, flaxseed, and soy sauce to create layered flavors and textures. Whether you're embracing a plant-based diet or just seeking a unique spin on comfort food, this Vegan Loco Moco will transport your taste buds straight to paradise!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Form the mixture into four equal-sized patties.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Finish with slices of fresh avocado and serve immediately.

Nutrition Facts

Serving size	(1894.0g)

Amount per serving	% Daily Value*
Calories	1572.6

Total Fat 65.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5273.4mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 31.9g	0%
Total Sugars 26.8g
Protein 52.1g	0%

Vitamin D 15.9IU	0%
Calcium 265.8mg	0%
Iron 13.0mg	0%
Potassium 2951.9mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 12.6%

Carbs: 51.6%