Korean-style BBQ beefless bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 pkg veggie ground crumbles (I used Yves Original)
  • 3 cloves garlic
  • ¼ cup low sodium soy sauce
  • ⅓ cup brown sugar
  • ½ tsp red pepper flakes or gochugaru (or to taste)
  • ½ tsp ground or grated ginger (or more... I use more - I don't even measure)
  • 2 green onions
  • ½-1 cup other veggies (optional) - can use frozen peas, grated carrot, shredded zucchini.
  • Rice for serving
  1. In a measuring cup, mix the soy sauce, sugar, ginger, and pepper flakes. Set aside.
  2. Heat large pan over medium heat. Add about 1 tbsp of oil.
  3. Once pan/oil are hot add the veggie crumbles and the crushed garlic. Cook until the crumbles are "dry" looking and the garlic is fragrant. About 5 minutes.
  4. Add in the green onions, other veggies if using, and the sauce. Cook until the veggies are tender-crisp and the sauce has thickened. About 10 minutes.
  5. Serve over rice. Goes well with kimchi!
Nutrition is for 2 but you could feed 3 less hungry people. Nutrition info doesn't include rice.
Nutrition Information
Serving size: 2 Calories: 474 Fat: 17 Carbohydrates: 53 Sugar: 40 Sodium: 2500 Fiber: 7 Protein: 29 Cholesterol: 0
Recipe by Kindness Kitchen at https://kindnesskitchen.ca/korean-style-bbq-beefless-bowl/