Vegan Thai Basil Beef Roll

Vegan Thai Basil Beef Rolls are my favorite answer to cravings for something fresh bold and satisfying but still totally plant based and easy to eat on the go. Packed with crunchy vegetables and fragrant herbs wrapped up with savory protein and seasoned rice these rolls are inspired by classic Thai flavors but made to suit any busy weeknight.

When I first tried rolling these for a summer party I was amazed how quickly they became the most requested dish even by meat eaters and my kids love helping to roll them

Ingredients

• Sushi rice: Soft and sticky perfect for holding rolls together Buy short grain rice for authentic texture
• Plant protein pea crumbles: Gives the roll a hearty bite Choose pea protein for the best meaty texture
• Water: Needed to hydrate the crumbles and cook rice Use filtered if possible for clean flavor
• Just Like Beef seasoning: Brings classic umami flavors Check ingredients for no artificial additives
• Soy sauce: Adds salty depth Opt for low sodium if preferred
• Ground ginger: Warm and bright flavor Go for organic for best taste
• Ground cumin: Earthy and aromatic Freshly ground is ideal
• Red chili flakes: Brings a subtle heat Adjust for your spice comfort
• Sesame oil: Rich nutty aroma Choose toasted sesame oil for more intense flavor
• Chopped cucumber: Adds refreshing crunch Pick firm cucumbers for best results
• Fresh lime juice: Gives a zesty tang Use freshly squeezed for brightness
• Maple syrup: Adds gentle sweetness Use real maple syrup for best taste
• Chopped cilantro: Brings herby freshness Use leaves only to avoid bitterness
• Chopped basil: The star aromatic Fragrant Thai basil if you can find it or sweet basil in a pinch
• Chopped green onion: Lively bite and crunch Look for bright fresh stalks
• Flour tortillas: Soft base for wrapping Go with large pliable tortillas for best rolling
• Chili oil: For dipping and extra heat Find a good quality chili oil or make your own

Instructions

Prepare the Rice:

Rinse sushi rice until water is clear to remove excess starch then cook according to package instructions. Fluff with a fork and set aside to cool slightly so it becomes easy to handle

Cook the Plant Protein:

In a large skillet over high heat add plant protein crumbles water seasoning soy sauce ginger cumin and chili flakes. Stir and bring mixture to a boil. Lower heat to medium then simmer for about five minutes or until most of the water evaporates. The crumbles should look glossy and nearly dry

Oven Roast for Texture:

Spread cooked crumbles evenly on a parchment lined baking sheet. Drizzle with two tablespoons sesame oil for maximum richness. Bake at four hundred degrees for ten minutes to crisp the edges and lock in flavor. Let the mixture cool so it does not steam the tortillas

Mix the Herb Salad:

In a mixing bowl combine chopped cucumber the remaining sesame oil lime juice maple syrup cilantro basil and green onion. Toss everything gently to coat every bite in that tangy sweet herby dressing

Warm and Prepare the Tortillas:

To make rolling easier and prevent tearing warm each tortilla lightly in a skillet or for a few seconds in the microwave. Lay out each tortilla flat before adding fillings

Assemble the Rolls:

Spoon about half a cup of prepared rice and crumbles in the middle of a tortilla then top with a generous scoop of the cucumber herb salad. Roll the tortilla tightly like a burrito folding the edges inward to keep everything inside. Repeat for all rolls to make five hearty servings

Serve With Chili Oil:

Slice the rolls if desired and arrange on a platter. Serve with chili oil on the side for dipping which adds a little fire and a lot of flavor

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Thai basil always steals the show for me and every time I tear up the leaves the kitchen smells incredible My family loves to gather around and build their own rolls which is the best way to make dinner interactive and fun

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days For best freshness wrap each roll tightly in foil or wax paper to keep them from drying out If you want to keep the herb salad extra crisp store it separately and add just before eating

Ingredient Substitutions

You can swap the plant protein crumbles for sautéed mushrooms or even firm tofu cut into strips if you want to switch things up No Thai basil No problem Use fresh sweet basil or even mint for a different but still lively flavor For a gluten free version use large rice paper wrappers instead of flour tortillas

Serving Suggestions

Serve these rolls cut in half on a party tray with several dipping sauces like extra chili oil soy sauce or a simple peanut dressing They are also delicious paired with a light carrot or cabbage slaw on the side For lunchboxes pack the rolls whole and a little container of sauce for dipping

Cultural Context

This recipe is inspired by classic Thai basil beef but the vegan version reimagines it in a wrap for easy eating The herb salad and chili oil dip nod to southeast Asian street food while the flour tortilla wrap makes it easy for any kitchen or packed lunch

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Try these rolls for your next party or meal prep and enjoy bold Thai flavors in a vegan wrap any day of the week.

Frequently Asked Questions

→ How do I keep the rolls from getting soggy?

Allow the cooked filling and rice to cool before assembling to prevent excess moisture from softening the tortillas.

→ Can I substitute the pea crumbles?

Yes, try other plant-based ground options or cooked lentils for similar texture and flavor.

→ What herbs work best for the filling?

Fresh basil and cilantro add brightness and a signature Thai flavor profile to the rolls.

→ Is it possible to make these gluten-free?

Use gluten-free tortillas and tamari instead of soy sauce for a gluten-free alternative.

→ How should the rolls be served?

Serve warm or at room temperature with chili oil for dipping to enhance their flavor.

→ Can the rolls be prepared ahead of time?

Yes, assemble them just before serving to keep the texture fresh, or prep components in advance.