Vegan "Beef" Coconut Curry Broth Bowls

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.

Course Main Course

Cuisine American, Asian

Keyword 30 minute meals, creamy vegan, dairy free, gluten free, high protein, plant based

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 590kcal

Author Jackie Akerberg

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

Instructions

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!

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