Easy Vegan Enoki Beef Rolls Recipe

What are Enoki Beef Rolls?

Enoki is a type of mushroom with long, thin, white stems and a little head. Enoki mushrooms have a mild taste and are perfect to cook with because they absorb flavor super well. They’re also so aesthetically pleasing! Typical beef rolls are made from thin slices of beef and enoki mushrooms along with onions, sometimes other vegetables, seasonings, and garnishes. 

My vegan enoki beef rolls share a similar concept to the classic enoki beef roll, but with plant-based Korean BBQ meat and fresh vegan ingredients that make this a truly delicious meal. 

Why You’ll Love This Recipe

I used UNLIMEAT Original Plant-Based Korean BBQ Meat to make this delicious recipe fully plant-based. This brand truly mimics tender beef slices and it’s high in protein, ready to heat, and made from upcycled plants. Growing up eating Korean BBQ with my family, it’s the most authentic alternative meat I have yet to try and is so good in East Asian recipes especially.

You only need an onion, a bundle of enoki mushrooms, plant-based meat, and a few seasoning ingredients to make this hearty dish. Top your vegan beef roll with scallions and serve with freshly cooked rice. 

If you’re looking for more meatless, vegan, Korean BBQ, try my Vegan “Bulgogi” Korean BBQ Beef next!

Ingredient Notes

Full recipe card with measurements below!

• vegan “beef”: Or use yuba (see notes).
• enoki mushrooms
• neutral oil: Like avocado oil, grapeseed oil, or vegetable oil
• yellow onion
• vegan dashi stock: Or use vegetable broth.
• tamari or soy sauce
• mirin
• sake
• green onion
• black pepper

Step 1: Prepare your rolls by warming your vegan meat of choice (ensure that it is a thin, pliable vegan meat). Cut the base of the enoki mushrooms off, so no woody bits are remaining, then divide the small bunch of enoki mushrooms into 10-12 sections. Wrap one mushroom section with one piece of vegan meat and wrap tightly. Set aside and repeat with remaining mushrooms and meat. If using Yuba, wrap each mushroom piece with Yuba in a similar manner.

Step 2: Heat oil in the pan on medium heat until shimmering, then add onion slices and sauté until tender and fragrant. Lower the heat and add your enoki rolls to the pan, laying them flat.

Step 3: In a small bowl, whisk together dashi, tamari, mirin, and sake. Pour that mixture into the pan, over the enoki rolls, and bring to a low boil. Cover and let simmer for 5-8 minutes, until the mushrooms are tender. 

Secrets to Success

• If using Yuba, I recommend slicing Yuba sheets into post-it note sized pieces. 
• For the best flavor and texture, use the freshest enoki mushrooms and high-quality vegan beef.
• When rolling your vegan beef around the mushrooms make sure to wrap tightly so that the mushrooms don’t fall out during cooking.
• Give each roll enough space in your pan to make sure they all cook well!

Serving Tips

For best results, serve immediately and warm. 

Serve over a bed of rice of your choice with green onion. Sesame seeds would be such a yummy additional topping!

Storage Tips

If you have any leftover rolls, let them cool completely and store them in an airtight container in the fridge for 3 – 4 days. 

Reheat them in the microwave or on the stove until warmed through. I recommend making another batch of the sauce to serve with any stored and reheated enoki beef rolls.

You can freeze these beef rolls for up to 2 months in an airtight container or freezer bag.