Step 1

MAKE DEMI-GLACE SAUCE: Heat 1 tbsp of oil in a pan and add chopped onion, carrots, and celery and sauté 5-10 minutes until browned. Add 1 ½ cups vegetable broth, tomato puree, red wine, Worcestershire sauce, coconut sugar, soy sauce, and bay leaf and stir to combine. Simmer for 30-60 minutes**.

Step 2

REHYDRATE SOY CURLS: Meanwhile, heat 2 cups of vegetable broth in a pot on the stove. Once it starts boiling, turn off the heat and add soy curls to the pot. Let the soy curls rehydrate in the vegetable broth for 10 minutes, then drain. Gently press on the soy curls to remove excess liquid.

Step 3

MAKE ROUX: Heat 2 tbsp oil in a pot over medium low heat. Once hot, add the flour and stir constantly until the roux turns brown, about 15-20 minutes. Take the roux off the heat and transfer to a bowl.

Step 4

STRAIN DEMI-GLACE: When the demi-glace mixture is done simmering, strain the vegetables and reserve the sauce. Save the vegetables for another recipe.

Step 5

MAKE HAYASHI RICE: Heat remaining 1 tbsp oil in a large pot and add onion slices and a pinch of salt. Cook until browned and caramelized, stirring frequently. Add a splash of vegetable broth every minute or so to deglaze the pan.

Step 6

Add garlic and mushrooms and cook a few minutes until the mushrooms soften.

Step 7

Add the demi-glace sauce, roux, 1 cup vegetable broth, and soy curls. Cover and simmer 15 minutes.

Step 8

Taste and add salt/pepper as desired. Serve with steamed rice.