Enoki Beef Rolls (vegan, gluten free)


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Enoki Beef Rolls (vegan, gluten free)

Servings: 2 servings
Prep: 10 minutes
Cook: 10 minutes


  • 1 shallow pan


  • 9 oz vegan "beef" or use yuba (see notes)
  • 1 package enoki mushrooms roughly 7 oz
  • neutral oil
  • 1 onion yellow, thinly sliced
  • 2/3 cup vegan dashi or use vegetable broth
  • 2 tbsp tamari or use soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 green onion thinly sliced
  • 1/2 tsp black pepper


  • Prepare your enoki beef 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 there are no woody bits remaining, then divide the mushroom bunch 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.
  • 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.
  • In a small bowl, whisk together dashi. tamari, mirin and sake. Pour this 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.
  • Finish with black pepper and green onions and enjoy with rice.


  • If using yuba, I recommend slicing yuba sheets into post-it note sized pieces. 

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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