Wagyu Beef Rice Bowl
Global • Eggetarian
How to Make Vegetarian 'Wagyu Beef' Rice Bowl (Traditional & Healthy Version)
The Vegetarian 'Wagyu Beef' Rice Bowl is a creative, health-conscious take on a globally inspired rice bowl, adapted for the Indian vegetarian palate. While Wagyu beef is not a native ingredient to India, this recipe substitutes the meat with smoky, marinated soya chunks—commonly known as 'soya bari'—to deliver a high-protein, plant-based alternative. Paired with fluffy basmati chawal (rice), sautéed seasonal sabzi (vegetables), and a tangy tamarind chutney, this bowl offers a harmonious blend of textures and flavors. The dish is layered with the umami of soya, the freshness of vegetables, and the aromatic spices that are the hallmark of Indian cuisine. Served as a wholesome snack or a light meal, it's perfect for busy weekdays and festive occasions alike. In India, rice bowls are gaining popularity, especially among health-conscious youth and those seeking quick, nutritious meals. The Vegetarian 'Wagyu Beef' Rice Bowl is not only delicious but also customizable to regional tastes—add a dash of garam masala for a North Indian flavor or coconut for a South Indian twist. Its balanced macros and vibrant taste make it suitable for family gatherings during festivals like Holi and Diwali, or as a comforting snack after a long day.
Ingredients(for 1 medium rice bowl (approx. 250g))
- 1 cup Basmati chawal (rice)
- 3/4 cup Soya chunks (soya bari) (rehydrated)
- 1 medium Onion (finely sliced)
- 1 small Carrot (julienned)
- 1/2 cup Bell peppers (capsicum) (mixed colors, sliced)
- 1/4 cup Green peas (matar) (fresh or frozen)
- 1 tsp Ginger-garlic paste
- 1 tbsp Soy sauce (low sodium)
- 1/2 tsp Black pepper powder
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Garam masala (optional, for Indian flavor) - optional
- 2 tsp Oil (mustard or olive)
- as per taste Salt
- 2 tbsp Fresh coriander (dhaniya) (finely chopped)
- 2 tbsp Tamarind chutney (for garnish) - optional
Instructions
- 1
Wash and soak soya chunks in hot water for 10 minutes. Squeeze out excess water and marinate with soy sauce, black pepper, and a pinch of salt. Set aside.
10 minutes
Marinating soya chunks gives them a meaty texture and deeper flavor.
- 2
Cook basmati chawal in 2 cups water with a pinch of salt until fluffy. Fluff with a fork and keep warm.
12 minutes
Do not overcook rice; each grain should remain separate.
- 3
Heat 2 tsp oil in a kadhai or nonstick pan. Add cumin seeds, let them splutter, then add ginger-garlic paste and sliced onions. Sauté until onions turn golden.
4 minutes
Sauté on medium heat to prevent burning the spices and onions.
- 4
Add carrots, bell peppers, and green peas. Stir-fry on high flame for 2-3 minutes till vegetables are crisp-tender.
3 minutes
High heat helps retain the color and crunch of vegetables.
Why This Dish is Healthy
By swapping Wagyu beef with soya chunks, this recipe slashes saturated fat and cholesterol, while boosting protein and fiber. The abundance of colorful vegetables adds antioxidants and phytonutrients, supporting immunity and digestion. This balanced meal helps in weight management and provides lasting energy, making it a smart choice for health-conscious individuals.
This vegetarian rice bowl is rich in plant-based protein from soya chunks, dietary fiber from vegetables, and complex carbs from basmati rice. Soya is an excellent source of iron, calcium, and essential amino acids, supporting muscle health. The use of minimal oil and fresh produce keeps fat content low and adds vitamins A, C, and K. This meal is low in saturated fat and cholesterol-free, making it heart-friendly. It's also naturally gluten-free if prepared with care.
Pro Tips
- 💡Tip 1: Squeeze soya chunks well after soaking to avoid sogginess.
- 💡Tip 2: Use freshly ground black pepper for a bold flavor.
- 💡Tip 3: Mix in a handful of fresh spinach or methi leaves for added nutrition and color.
Storage & Serving
Store leftover rice and soya-vegetable mix separately in airtight containers in the fridge for up to 2 days. Reheat on a tawa or microwave before serving. Avoid adding chutney until ready to eat.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 650.0 kcal |
