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    Home » Recipes » Asian Inspired

    Modified: Mar 14, 2025 · Published: Dec 22, 2016 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Taco Rice (Takoraisu)

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    This Vegan Taco Rice (Takoraisu) is a fusion of Tex-Mex and Japanese cuisine. For this popular Okinawan dish, I used taco-flavored tempeh and beans.

    Vegan Taco Rice on a plate.

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    I first learned about taco rice while watching a travel show. Taco rice or Takoraisu, as it's known in Japan, is a popular Okinawan dish. It is a fusion of Tex-Mex and Japanese cuisines.

    Okinawa has a large US military presence, hence the introduction of Tex-Mex cuisine to the island. Taco rice is made with soy sauce and taco-flavored beef on a bed of rice instead of a tortilla or taco shell. It's frequently served with salsa, shredded lettuce, tomato, and shredded cheese.

    Since I love vegan Mexican food, I just had to make this Vegan Taco Rice (Takoraisu). Tempeh and pinto beans are included instead of beef. Being gluten-free, I used tamari instead of soy sauce for the umami flavor.

    This is one of those dishes where you can control the spice level with the salsa you use. Even though it isn't pictured, I ended up eating my Vegan Taco Rice with homemade guacamole since my salsa was quite spicy. It added a nice creaminess to the dish and it calmed the heat of the salsa.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Mexican-Inspired Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is a comforting fusion dish.
    • It's a nice change for taco night.
    • It's a great way to use leftover rice.

    🧾 Ingredients

    Taco rice ingredients on a cutting board with labels.
    The rest of the taco rice ingredients on a cutting board with labels.
    • Rice: I used cooked white rice. You also could use brown rice. A way to use leftover rice is in my DIY Rice Milk recipe.
    • Onion: You could use a yellow onion or white onion.
    • Olive oil
    • Garlic: Adds a pungent flavor.
    • Tempeh: I used gluten-free tamari. If you're gluten-free, make sure to read the labels, some tamari has barley.
    • Beans: I used pinto beans, but you could also use black beans or lentils.
    • Chili powder, cumin, cayenne pepper: Add the taco flavor. You could also use taco seasoning.
    • Tomato paste: Adds a sweet concentrated tomato flavor. I like to freeze leftover tomato paste in silicone molds so they are portioned out. Then I can just pop out the amount I want to use later. (That's why my tomato paste is in cubes in the photo above.)
    • Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
    • Vegetable broth: I used low-sodium vegetable broth to control the amount of salt.
    • Salt and pepper: Enhances flavors and adds flavor. I like sea salt.
    • Lettuce: I used Romaine lettuce. Iceberg lettuce would also be good.
    • Tomatoes: Use your favorite variety.
    • Salsa: Either homemade salsa or store-bought salsa is fine. I used my homemade salsa when I first made this, but store-bought salsa when I updated the photos.
    • Kalamata olives: You could also use green olives or leave them off.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Chopped onions in a skillet.

    Step 1: Cook chopped onions in a large pan with olive oil until translucent.

    Cooked onions in a skillet with minced garlic and spatula.

    Step 2: Add minced garlic. Cook 30 seconds more.

    Tempeh, beans, spices, and vegetable broth added to the skillet with cooked onions and garlic.

    Step 3: Add tempeh, pinto beans, spices, tomato paste, tamari, and vegetable broth. Cook until the tempeh is browned and the liquid is reduced.

    Cooked tempeh mixture in a pan with spatula.

    Step 4: Serve over cooked rice and lettuce. Top with chopped tomatoes, olives, and salsa.

    Vegan Taco Rice (Takoraisu) on a plate close up.

    👩🏻‍🍳 Recipe FAQs

    What is taco rice made of?

    Taco rice is made with ground beef on a bed of rice and served with shredded cheese, lettuce, tomatoes, and salsa. For this vegan taco rice, I used tempeh in place of beef.

    What is vegan taco meat made of?

    For this recipe, I used tempeh seasoned with taco flavors.

    Other Vegan Mexican-Inspired Recipes

    • Smothered Vegan Burritos
      Smothered Vegan Burritos
    • Vegan Mexican Tortilla Pizza
      Vegan Mexican Tortilla Pizza
    • Vegan Mexican Hot Chocolate
      Vegan Mexican Hot Chocolate
    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos

    If you tried this Vegan Taco Rice (Takoraisu) Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Vegan Taco Rice on a plate.
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    5 from 2 votes

    Vegan Taco Rice (Takoraisu)

    This Vegan Taco Rice (Takoraisu) is a fusion of Tex-Mex and Japanese cuisine. For this popular Okinawan dish, I used taco flavored tempeh and beans.
    Course Main Course
    Cuisine Japanese inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 6
    Calories 369kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 4 cups cooked white rice
    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 8 oz. gluten free tempeh* crumbled
    • 15 oz. pinto beans
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon cayenne pepper
    • 3 tablespoons tomato paste
    • 2 tablespoons low sodium gluten free tamari
    • ⅓ cup low sodium vegetable broth
    • Salt and pepper
    • 2 cups thinly chopped lettuce
    • 2 cups chopped tomatoes
    • Salsa
    • Chopped Kalamata olives (optional)

    Optional toppings:

    • Vegan Sour Cream
    • Guacamole
    US Customary - Metric

    Instructions

    • Pour olive oil into a large pan. Heat on medium heat. Add chopped onions and cook until translucent.
    • Add garlic and cook for about thirty seconds more.
    • Add tempeh, pinto beans, chili powder, cumin, cayenne pepper, tomato paste, tamari, vegetable broth, salt, and pepper. Cook until tempeh is browned and liquid is reduced, about 5 minutes.
    • Serve over rice and chopped lettuce. Top with salsa, chopped tomatoes, and chopped Kalamata olives.

    Notes

    *If you are gluten-free, be sure to read the label on the tempeh. Some are made with grains containing gluten. I buy one that is made with only soy.
    This recipe will last about 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 369kcal | Carbohydrates: 59g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 584mg | Potassium: 824mg | Fiber: 8g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 11.8mg | Calcium: 125mg | Iron: 4.3mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Asian Inspired

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      Thai Salad with Peanut Dressing
    • Sheet Pan Tofu and Veggies with Peanut Sauce in a bowl with sauce in the background.
      Sheet Pan Tofu and Veggies with Peanut Sauce
    • Thai Pizza on a cutting board.
      The Ultimate Thai Pizza
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Joanie @ ZagLeft says

      January 02, 2017 at 9:41 am

      I love all the flavors you've added here, what a delicious looking dish.

      Reply
      • Willow Moon says

        January 03, 2017 at 11:24 am

        Thanks Joanie!

        Reply
    2. Kirsten says

      December 27, 2016 at 4:10 pm

      That looks so good! I'm always on the lookout for tasty vegan recipes so I'll have to bookmark this one!

      Reply
      • Willow Moon says

        December 28, 2016 at 11:59 am

        Thanks Kirsten, I hope you enjoy it!

        Reply
    3. Angie says

      December 27, 2016 at 10:27 am

      YUM! This sounds good. I'm really into meat-free options whenever I can, and this one looks fabulous!

      Reply
      • Willow Moon says

        December 28, 2016 at 11:57 am

        Thanks Angie! This is definitely a good meat-free meal the whole family will enjoy!

        Reply
    4. Amber says

      December 24, 2016 at 2:40 pm

      My mouth is seriously watering. This looks amazing! Thanks for sharing the recipe!

      Reply
      • Willow Moon says

        December 28, 2016 at 11:54 am

        Thanks Amber!

        Reply
    5. Bethany says

      December 23, 2016 at 8:22 pm

      I have some tamari that is begging to be used. This looks fabulous!

      Reply
      • Willow Moon says

        December 28, 2016 at 11:52 am

        Thanks Bethany!

        Reply
    6. Melissa Chee says

      December 23, 2016 at 1:13 pm

      This looks delicious!

      Reply
    7. Kimberly @ Berly's Kitchen says

      December 23, 2016 at 10:41 am

      This is a great idea for a vegan taco! It looks so good with all the fresh ingredients. I think this is something my family would like to try.

      Reply
      • Willow Moon says

        December 28, 2016 at 11:50 am

        Thanks Kimberly! If your family likes tacos, they will probably like this! It has all the same flavors.

        Reply

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