We traveled to Hawaii this summer because I was presenting at a conference for work. I have heard great things about the vegan options there and was happy to explore the islands to find vegan food. I was extremely pleased with a vegan loco moco that I had at the Downbeat Diner in Honolulu. Loco moco is a traditional Hawaiian meal, usually made up of white rice, a meat patty, brown gravy, and eggs. There are many variations of this, but it was a real treat to have a vegan version. Here’s an amazing video for vegan loco moco from veggietorials using The Vegg. I didn’t have the time, nor the ingredients for the spherification process, so I kept it simple.
Vegan Loco Moco
2 cups cooked brown rice
1 recipe of preferred tofu scramble
2 vegan sausage patties (I prefer Gardein breakfast patties)
1 cup of vegan brown gravy
Frank’s Hot Sauce or Sriracha (optional)
Cook the brown rice as per instructions on the stove top, or in a pressure or rice cooker. Set aside. Prepare your preferred tofu scramble recipe. I love Isa Chandra Moskowitz’s tofu scramble from Vegan Brunch. In this variation, I added diced red pepper and onions. Prepare your vegan gravy (using a prepared version or make your own from scratch). I used an organic vegan brown gravy packet that I mixed with water on the stove top for simplicity. Heat your vegan sausage patties in a skillet as your tofu scramble is finishing up. Scoop a cup of rice on a large plate and pat down. Place your sausage patty on top of the rice. Cover with a few tablespoons of brown gravy. Top with tofu scramble. Add a few dashes of hot sauce or sriracha if you desire. Serve immediately.