An easy, authentic vegan version of classic Taiwanese Braised Pork (Lu Rou Fan) using tempeh. Marked by a sweet, savory, and umami sauce, this bowl is the ultimate vegan comfort food.
Lu Rou Fan (滷肉飯) is a Taiwanese classic that I grew up eating. A bowl usually only costs around one to two US dollars (NTD $30 – $60), but the joy it brings is well worth thousands. I’ve been trying to make a vegan version that does the dish justice for a long time, and I found that tempeh might be a worthy attempt.
With these meaty slices of king oyster mushroom, you won’t even remember that this bowl is vegan.
This recipe is an iteration of my old recipe, where I used a home-made beetroot meat mix. I loved the flavors of my old recipe, but I didn’t fancy the texture very much, as the home-made meat mix became slightly mushy after braising.
The tempeh, on the other hand, held up really well and retained a firm and meaty texture after braising. However, tempeh has a bitter aftertaste that most people find unpleasant (including me). Hence the 10-ingredient-long mix of herbs and spices. I am happy to say that 95% of the aftertaste is gone after the blanching and braising process!