

Plant-Based Japanese Taco Rice with The Better Butchers Chorizo
Feb 3, 2025
Plant-Based Japanese Taco Rice with The Better Butchers Chorizo
If you love bold flavors and easy, comforting meals, then Japanese Taco Rice ("Tako Raisu") is a must-try! Originating from Okinawa, this dish is a fusion of Tex-Mex flavors and Japanese cuisine, typically featuring seasoned beef over a bed of rice, topped with lettuce, tomatoes, and cheese. In this plant-based version, we’re using The Better Butchers Chorizo for a flavourful and spicy twist—without needing extra seasonings!
Recipe Time
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Servings: 4
Why You’ll Love This Recipe
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Quick & Easy: Ready in about 30 minutes, perfect for weeknights.
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Fully Plant-Based: No meat or dairy, but all the flavor.
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Hearty & Satisfying: A great balance of protein, carbs, and fresh veggies.
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Customizable: Add your favorite toppings to make it your own!
Ingredients:
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2 cup uncooked Japanese short-grain rice (yields about 4 cups cooked)
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1 tablespoon vegetable oil
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1 package The Better Butchers Chorizo Plant-Based Ground
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons soy sauce
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2 cup shredded lettuce
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1.5 cup diced tomatoes
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1 cup shredded vegan cheese (optional)
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Salsa or hot sauce (optional), we're partial to Jonny Hetherington Essentials Peach Habanero Hot Sauce
Instructions:
1. Cook the Rice
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Rinse the rice under cold water until the water runs clear.
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Cook according to your rice cooker’s instructions or bring to a boil with 1¼ cups of water, then reduce heat to low, cover, and simmer for 15 minutes.
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Let it sit covered for 10 minutes before fluffing.
2. Prepare the Chorizo Mixture
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Heat vegetable oil in a skillet over medium heat.
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Sauté chopped onion and minced garlic until soft and fragrant (3-4 minutes).
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Add The Better Butchers Chorizo and cook, breaking it apart with a spatula, for about 5-7 minutes until heated through.
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Stir in soy sauce and mix well.
3. Assemble the Taco Rice
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Divide cooked rice between four plates.
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Top each with the chorizo mixture.
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Layer with shredded lettuce and diced tomatoes.
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Sprinkle with vegan cheese if desired.
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Add salsa or hot sauce to taste.
4. Serve & Enjoy!
Nutritional Information (Per Serving)
Nutrient | Amount |
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Calories | 450 |
Protein | 20g |
Carbohydrates | 27.5g |
Fat | 4.5g |
Fiber | 4g |
Sodium | 187mg |
Recipe Notes & Tips:
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Do I need extra seasoning? Since The Better Butchers Chorizo is already well-seasoned, there’s no need for additional spices like cumin or paprika. The soy sauce adds a touch of umami, but feel free to adjust to your taste.
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Rice Choice: Traditional Okinawan Taco Rice uses Japanese short-grain rice, but brown rice or another variety works too.
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Make It Your Own: Want more toppings? Try diced avocado, jalapeños, or fresh cilantro!
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Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat and enjoy!
Final Thoughts
This Plant-Based Japanese Taco Rice is the perfect fusion dish—savory, satisfying, and packed with flavor. Whether you’re new to Japanese fusion cuisine or just looking for a delicious, easy-to-make meal, this recipe has you covered. Try it out and let us know how it turns out!
Would you add any fun twists to this recipe? Let us know on Instagram! 😊
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