Vegan Donburi Recipe | Cooking With Jade

Vegan Donburi Recipe

Vegan Donburi Recipe


Prep Time 10 minutes
Cook Time 30 minutes
Cuisine Japanese
Servings 4



For the rice:

  • 2 cups sushi rice
  • 2 cups water

For the toppings:

  • 1 tbsp vegetable oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 inch piece ginger grated
  • 1 carrot sliced into matchsticks
  • 1 red bell pepper sliced
  • 1 cup mushrooms sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2 tbsp cornstarch
  • 1 cup vegetable broth
  • 1 cup frozen shelled edamame
  • 4 green onions sliced


  • Rinse the sushi rice in cold water until the water runs clear.
  • In a pot or rice cooker, combine the rice and water and cook according to package instructions.
  • While the rice is cooking, prepare the toppings.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
  • Add the carrot, bell pepper, and mushrooms and cook for another 5 minutes until the vegetables are tender.
  • In a small bowl, whisk together the soy sauce, mirin, sugar, cornstarch, and vegetable broth.
  • Add the sauce to the skillet and stir until the sauce thickens and coats the vegetables.
  • Add the frozen edamame and cook for another 2-3 minutes until the edamame is heated through.
  • To assemble the donburi, divide the cooked rice among 4 bowls.
  • Spoon the vegetable mixture over the rice and sprinkle with sliced green onions.
  • Serve hot.


Calories: 472 | Total Fat: 8g | Total Carbohydrates: 91g | Dietary Fiber: 7g | Protein: 12g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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