A vegan version of Taiwanese Sticky Rice (台式油飯). A plant-based but no less flavorful take on the traditional round-table style dish.
Taiwanese sticky rice is quite literally the ultimate comfort food. I mean, its name “油飯” translates to “oily rice” — am I the only one who’s drooling from just hearing its name?! At the same time, sticky rice cooked like this makes for a painful reminder of those family gatherings that I could no longer have, being thousands of kilometers away from home.
This recipe was sponsored by Gardein, a meat-free food company that aims to make a meat-less lifestyle easy. They have recently released a hardwood smoked plant-based jerky, and when I tasted it, I knew it would be a great addition to my vegan Taiwanese Sticky Rice recipe. The jerky itself is very chewy, meaty, and smoky — very similar to real beef jerky.
Traditionally you add pork, dried shrimp, and/or sausage to Taiwanese Sticky Rice to give it that meaty texture and extra umami & slightly smoky flavor. These are aspects of the original dish I believe I nearly achieved with my original plant-based version, but I still felt like a tiny bit was missing. Although I would say they are an optional addition for this recipe, they are definitely worth a try (especially if you like jerky!).