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Vegan “Beef” Coconut Curry Broth Bowls

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These Vegan “Beef” Coconut Curry Broth Bowls are cozy, high-protein, and packed with bold flavor. Crispy ground “beef” made with TVP gets served over fluffy rice with a rich coconut red curry broth, fresh cucumber, cilantro, green onion, sesame seeds, and lime for the ultimate brothy rice bowl that feels comforting without being heavy. Meal prep these, feed the family, or make them during the week for a quick, easy meal that is sure to satisfy.

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Vegan Beef Coconut Curry Broth Bowls

Okay, I’ve been seeing broth bowls EVERYWHERE on my feed the past month, and I knew immediately I had to make my own version. I mean, give me a big steaming bowl of rice, cozy savory broth, a meaty vegan protein, and a pile of fresh herbs and veggies, and that basically describes exactly what I want to be eating right now. So obviously… I veganized it.

The result is one of my favorite things I’ve made all year, so I can fully understand the trend. It’s a “beef” and rice broth bowl with a coconut red curry broth that gives it rich, warming depth, while jasmine rice and a plant-based “beef” (hello, TVP) keep it hearty and satisfying without being heavy. It’s brothy but not thin, comforting but not a food coma.

That’s the whole point of this recipe: it’s COZY without being weighed down, making it the perfect transitional fall dish. We’re not quite in soup season yet (ok fine, I’m ready), but the air is starting to shift, and this bowl bridges the gap. Warm enough to make you feel hugged from the inside, light enough that you’re not falling asleep on the couch by 7pm.

I lean on Edward & Sons Native Forest for the broth base here; their vegan beef and vegan chicken bouillon cubes are what give this dish that deep, savory backbone that usually only comes from actual meat stock, and their coconut milk is the creamiest, cleanest one I’ve found (no gums, no weird stabilizers, just coconut). These ingredient swaps make a plant-based recipe taste like it was meant to be that way, not like it’s missing something.

Who’s Obsessed with Broth Bowls?!

Me… Apparently everyone on the internet! I mean, who wouldn’t love a brothy rice bowl that gives you the best of both worlds? You get the cozy, spoonable comfort of soup, but with the satisfaction of a rice bowl. It’s warm, flavorful, customizable, and layered with texture. The rice soaks up the broth. The broth flavors everything. The toppings keep it fresh. And the protein makes it feel like a real meal.

Why You’ll LOVE These Vegan Beef Coconut Curry Broth Bowls

What I love most about meals like this is how customizable they are. Everyone at my table can build their own bowl exactly how they want: extra cucumber for freshness, more sesame seeds, or skip the cilantro if that’s your thing (no judgment, I promise). It works whether you’re feeding a picky partner or a table full of different diets, because everyone just takes what they want and leaves what they don’t.

You’ll find me eating this curled up by the fire all season. High-protein, plant-based, packed with fresh herbs and lime to keep it bright, and rich enough to feel like a full-on comfort meal. I already know I’m going to be making this on repeat all fall, and without a doubt, if you make this recipe, you will too!

What You’ll Need to Make These Broth Bowls

Every ingredient in these broth bowls adds savory depth, creamy richness, fresh contrast, or that satisfying bowl texture. Here’s what you’ll need:

Tomato Paste: Adds richness, depth, and a subtle umami sweetness to the vegan “beef” base.
Edward & Sons Native Forest Vegan Beef Bouillon: This is what gives the TVP that deep, savory vegan beef flavor.
Worcestershire Powder: Adds tangy, savory depth and helps the TVP taste more complex and “meaty.”
Garlic and Onion Powder: Adds savory flavor throughout the TVP mixture.
Coconut Aminos: Brings salty-sweet umami flavor to both the TVP and the broth. It helps everything taste more savory and balanced.
TVP: Textured vegetable protein is the base for the crispy vegan “beef.” Once rehydrated and browned, it becomes hearty, chewy, and perfect for these bowls!
Fresh Garlic & Ginger: Adds warmth, brightness, and an undeniable savoriness to the coconut curry.
Red Curry Paste: The main flavor driver for the coconut curry broth. It adds heat, depth, aromatics, and that beautiful red curry flavor.
Turmeric: Adds earthy warmth and a golden color to the broth.
Ground Coriander: Adds citrusy, slightly floral warmth that works beautifully with coconut milk and curry paste.
Edward & Sons Native Forest Coconut Milk: Makes the broth rich, creamy, and silky. It turns the curry base into a cozy vegan coconut curry without needing dairy.
Edward & Sons Native Forest Vegan Chicken Bouillon: Adds savory depth to the coconut curry broth. It gives the broth a rounded, stock-like flavor while keeping everything vegan.
Lime Juice: Brightens the broth at the end and balances the coconut milk’s richness.
Jasmine Rice: The fluffy rice base that turns this into a full bowl. It soaks up the broth beautifully, making every spoonful more satisfying.
Persian Cucumbers: Add cool crunch and freshness to balance the warm, creamy broth.
Cilantro, Green Onion & Sesame Seeds: These toppings add freshness, bright flavor, visual appeal, and texture to bring it all together!

How to Make Vegan Beef Coconut Curry Broth Bowls

These broth bowls are easy to make and perfect for meal prep. Follow these instructions, and you’ll have a pretty bomb dinner on the table in no time!

Make the vegan beef broth base

Add the hot water, tomato paste, Edward & Sons Native Forest vegan beef bouillon, Worcestershire powder, garlic powder, onion powder, and coconut aminos to a small saucepan. Bring to a gentle simmer and stir until the bouillon dissolves.

Make the crispy TVP beef

Turn off the heat, add the TVP, cover, and let it sit for about 5 minutes. The TVP soaks up the savory broth and turns into the base for your plant-based “beef.” Warm a large skillet over medium-high heat and add a splash of water or cooking oil to coat. Add the rehydrated TVP and cook, stirring every couple of minutes, for 6 to 8 minutes until golden, browned, and a little crispy. Remove and set aside.

Start the curry broth

Warm the skillet over medium heat and add another splash of water or oil. Add the ginger and garlic and sauté for about 60 seconds, until fragrant. Add the red curry paste, turmeric, and coriander. Stir everything together for a minute, until the spices and curry paste are fragrant. Pour in the Edward & Sons Native Forest coconut milk, water, Edward & Sons vegan chicken bouillon, and coconut aminos. Stir to combine and bring to a gentle simmer. Taste the broth and season as needed. Add the lime juice at the end to brighten everything up.

Build the bowls

Fill a very small rounded bowl with firmly packed cooked jasmine rice, then flip it into the center of a serving bowl. Pour the coconut curry broth around the rice, then add a scoop of crispy vegan “beef.” Finish with chopped cucumber, cilantro, green onion, sesame seeds, and a squeeze of lime.

How to Customize Your Vegan Beef Coconut Curry Broth Bowls

The best thing about broth bowl recipes is that they are endlessly customizable. Start with rice, broth, and protein, then build from there.

Swap the rice: Jasmine rice is perfect here, but brown rice, basmati rice, sushi rice, or even rice noodles would all work.
Add more greens: Baby spinach, kale, bok choy, or shredded cabbage would be delicious stirred into the hot broth or layered into the bowl.
Make it spicier: Add extra red curry paste, chili crisp, sriracha, or red pepper flakes.
Change the protein: Use crispy tofu, edamame, chickpeas, or your preferred protein.
Add more crunch: Try crushed peanuts, cashews, crispy shallots, sesame sticks, or extra cucumber.

Broth Bowl FAQ

What is a broth bowl? A broth bowl is a meal built with a flavorful broth, a hearty base like rice or noodles, protein, vegetables, and toppings. It’s similar to soup, but usually has more structure and texture.

What is TVP? TVP stands for textured vegetable protein. It’s a high-protein, plant-based ingredient that rehydrates quickly and works well as a ground-meat alternative.

What gives this recipe vegan beef flavor? The vegan beef flavor comes from the Edward & Sons Native Forest vegan beef bouillon!

Can I make this coconut curry less spicy? Yes. Use a mild red curry paste or use less. You can also add a little extra coconut milk to soften the heat.

Can I make this ahead of time? Of course!! This recipe is so meal prep friendly it’s ideal for making ahead; just store all your components separately and assemble when ready to enjoy!

Can I freeze the broth? Yes, you can freeze the coconut curry broth on its own. Thaw and reheat gently, then add fresh rice, TVP, and toppings when serving.

Did you make this recipe?

I would love to hear about how you served it up! Leave a rating and review below, and then try these other recipes next:

Creamy Corn Soup Bowls

High Protein, High Fiber Squash Bowls

High Protein Taco Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Vegan "Beef" Coconut Curry Broth Bowls

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Calories: 590

Equipment

stove

Ingredients

1 cup hot water
2 tbsp tomato paste
1 cube Edward & Sons Native Forest vegan beef bouillon
1 tsp Worcestershire powder
1 tsp garlic powder
1 tsp onion powder
2 tbsp coconut aminos
1 cup TVP, (textured vegetable protein)

Coconut Curry Ingredients

1 tbsp ginger, minced
1 tbsp garlic, minced
2 tbsp red curry paste
½ tsp turmeric
½ tsp ground coriander
14 oz canned Edward & Sons Native Forest Coconut Milk
1 cup water
1 cube Edward & Sons Native Forest vegan chicken bouillon
1 tbsp coconut aminos
½ lime, juiced

For Serving Ingredients

1½ cups dry jasmine rice, cooked
2 Persian cucumbers, chopped
½ cup cilantro, chopped
2 green onions, chopped
sesame seeds
limes

Method

Add hot water, tomato paste, bouillon, Worcestershire, garlic, onion, and coconut aminos to a small saucepan and bring to a gentle simmer until bouillon is dissolved.
Turn off heat, add TVP, cover and let rehydrate for about 5 minutes.
Warm a large skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the rehydrated tvp, stirring every couple of minutes for about 6-8 minutes until golden and browned. Remove and set aside. Warm the skillet over medium heat and add another splash of water or cooking oil. Add the ginger and garlic and sauté for 60 seconds until fragrant. Add int he curry paste, turmeric, and coriander and stir to combine.
Pour in the coconut milk, water, bouillon, and coconut aminos and stir to combine and bring to a gentle simmer. Season to taste and add lime juice.
To serve, fill a very small rounded bowl with firmly packed cooked jasmine rice and flip over into a serving bowl.
Pour the broth around the rice and add a scoop of “beef”.
Top with green onion, cucumber, cilantro, and sesame seeds. Add a squeeze of lime, and enjoy!

Nutrition

Serving 1servingCalories 590kcalCarbohydrates 75gProtein 20gFat 24gSaturated Fat 19gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gSodium 1196mgPotassium 495mgFiber 6gSugar 6gVitamin A 1532IUVitamin C 9mgCalcium 150mgIron 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Vegan “Beef” Coconut Curry Broth Bowls