Description
Utilizing Taiwanese Buddhist cuisine (Su Shi) techniques, totally reproducing the richness and texture of Lu Rou Fan without any pork, using dried shiitake, king oyster mushrooms, and soy meat.
Restaurants serving Vegan Lu Rou Fan
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dried shiitake
- King oyster mushrooms
- Soy meat
- Fried yuba
- Five-spice powder
Instructions
- [Authentic Recipe]
- Rehydrate dried shiitake and chop finely. Dice king oyster mushrooms into 5mm cubes to resemble pork fat.
- Rehydrate soy meat (minced type) in hot water, squeeze firmly to remove odor.
- Sauté shiitake and king oyster mushrooms fragrantly in generous vegetable oil (blended with sesame oil).
- Add soy meat, soy sauce, shiitake soaking water, rock sugar, five-spice, and star anise. To supplement richness, add finely crushed fried yuba (wheat gluten/mian jin).
- Cover and simmer for
- mins to thicken. Pour the filling—bursting with soy and mushroom umami instead of meat—over rice.
Learn more Spice, substitutes, tips
Key spices
Five-spice powder and Star anise
Substitutes at Japanese supermarkets
Firm tofu (drained and crumbled), Maitake mushrooms
Pairing
Vegetable soup or Soy milk
Trivia
[Hardcore] Taiwan is a Buddhist cuisine superpower where about 10% of the population is vegetarian. A crystallization of obsession over 'how close to real Lu Rou Fan richness we can get' without pork.
Eating tips & etiquette
[Unique Eating] Because the flavor is light, the trick is to mix in plenty of pickled daikon or stir-fried mustard greens to add saltiness and acidity!
Allergen
Wheat, Soy, Sesame