Description
Korean Lentils Vegan Bulgogi is a delightful dish that captures the essence of Korean cuisine while being entirely plant-based and gluten-free. This quick and easy recipe features hearty lentils as the base, complemented by savory shiitake mushrooms and a flavorful marinade of sesame oil, garlic, and ginger. Perfect for busy weeknights or meal prep, this vegan bulgogi is not only nutritious but also incredibly versatile. Serve it over fluffy basmati rice, in lettuce wraps, or even stuffed in sweet potatoes for a satisfying meal that everyone will love.
Ingredients
Scale
- 2 tablespoons toasted sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons brown sugar
- 1/4 cup gluten-free soy sauce
- 1 teaspoon crushed red chili pepper flakes
- 1/4 teaspoon ground black pepper
- 8 ounces shiitake mushrooms (sliced)
- 1 cup cooked green or brown lentils
- 2 cups cooked basmati rice
- 2 cups steamed broccoli
- 2 tablespoons sliced green onions
- 1 tablespoon toasted sesame seeds
- 1 cup vegan kimchi
Instructions
- Heat a large skillet over medium heat and add the toasted sesame oil.
- Sauté minced garlic and grated ginger for about 1 minute until fragrant.
- Add sliced shiitake mushrooms and cook until tender, approximately 5-7 minutes.
- Stir in cooked lentils, brown sugar, gluten-free soy sauce, crushed red chili pepper flakes, and black pepper. Mix well and cook for an additional 5 minutes.
- Serve the bulgogi mixture over cooked basmati rice and garnish with steamed broccoli, sliced green onions, toasted sesame seeds, and vegan kimchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg