Loco Moco

Photo Credit: VegFest O‘ahu

A beloved Hawaiian comfort dish, the traditional Loco Moco is typically made with beef, eggs, and white rice —rich in flavor but often heavy on fat and cholesterol. This plant-based version keeps all the flavor while offering a lighter, more nourishing twist—cholesterol free, packed with fiber, nutrients, and wholesome ingredients you can feel good about.

Prep: 25 mins Cook: 30 mins Total: 55 mins Yields: 2 servings

Ingredients:

For the Base:

• 2 cups cooked white or brown rice (or cauliflower rice)

For the Vegan Patty:

• 1 can (15 oz) black beans, drained and rinsed

• 1/2 cup cooked quinoa (or oats)

• 1/4 cup finely chopped onion

• 2 cloves garlic, minced

• 1 Tbsp soy sauce or tamari

• 1 Tbsp tomato paste

• 1/2 tsp smoked paprika

• 1/2 tsp dried thyme

• 1/4 cup breadcrumbs

• Salt & pepper to taste

  *Can also use a burger substitute like Beyond Beef Burgers or Impossible Burgers

For the Mushroom Gravy:

• 1 Tbsp olive oil

• 1/2 onion, finely diced

• 1 cup mushrooms, finely chopped (cremini or shiitake work great)

• 2 cloves garlic, minced

• 1 Tbsp soy sauce or tamari

• 2 Tbsp flour (or cornstarch)

• 1 1/2 cups vegetable broth

• 1/2 tsp thyme

• Black pepper to taste

For the “Egg” :

• 1-12oz. extra firm tofu

• 2 c. water

• 4 Tbs. VeganEgg Plant Based Egg Replacer

• 1 tsp. turmeric powder

  *Can also use a fried egg substitute like JUST Egg folded

Instructions:

1. Prepare the Vegan Patties

• In a bowl, mash black beans until mostly smooth.

• Add quinoa (or oats), onion, garlic, soy sauce, tomato paste, herbs, and breadcrumbs.

• Mix well. Form into 2–3 firm patties.

• Pan-fry in a bit of oil over medium heat for 4–5 minutes per side, or air-fry at 375°F for 10–12 minutes until golden and crisp.

2. Make the Gravy

• In a saucepan, heat oil and sauté onion and mushrooms until soft and browned (6–8 min).

• Add garlic and cook 1 min more.

• Stir in soy sauce and flour, mixing until coated.

• Slowly add veggie broth, stirring constantly until smooth.

• Simmer 5–7 minutes until thickened. Season with thyme and black pepper.

3. Cook the “egg”

• In a saucepan, combine water, VeganEgg replacer and turmeric. Crumble the tofu into small pieces resembling scrambled egg * Be careful not to make the pieces too small.

• Add the tofu mixture to the saucepan and mix well until all the tofu is thoroughly coated with the vegan egg mixture.

• Heat the tofu mixture on medium high heat for about 10 minutes mixing constantly to prevent burning. Set aside to cool. Mixture can be refrigerated over night for use the next day.

4. Assemble the Loco Moco

• Scoop a mound of rice onto each plate, using a measuring cup to keep the form.

• Top with a vegan patty, spoon over mushroom gravy, and finish with the vegan egg.

• Garnish with sliced green onions if desired. Enjoy!