Korean-style BBQ beefless bowl
This is a recipe for vegan Korean-style BBQ beefless bowl that is SO easy and SO quick. We eat it all the time. I realize it’s not “authentic” but it has some of the flavours we’ve come to expect from Korean-style food.
In our house we eat a lot of eclectic meals. We like BIG BOLD flavours. We like lots of spice! Because of that, Asian-style meals feature heavily on our dinner table.
Last night, when I made this for supper, it was the first time that I added zucchini and carrots (just because I wanted to boost the nutrition AND use what I had in the fridge). You totally don’t have to add anything other than the green onions – it’s totally up to you
But I mean… look at all that vegetable-y goodness!
Korean-style BBQ beefless bowl
Ingredients
- 1 pkg veggie ground crumbles I used Yves Original
- 3 cloves garlic
- 1/4 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 tsp red pepper flakes or gochugaru or to taste
- 1 tsp ground or grated ginger to taste
- 2 green onions
- 1/2-1 cup other veggies optional - can use frozen peas, grated carrot, shredded zucchini.
- Rice for serving
Instructions
- In a measuring cup or small bowl, mix the soy sauce, sugar, ginger, and pepper flakes. Set aside.
- Heat large pan over medium heat. Add about 1 tbsp of oil.
- 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.
- 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.
- Serve over rice. Goes well with kimchi!
If you make this recipe, please rate and comment below! Thanks! 🙂
