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!