Vegan Korean Bulgogi Mushrooms | VegNews Leave a comment

These nourishing dinner bowls from the Vegan Asian: A Cookbook place mushrooms center stage. Swap up the bowls to your liking by switching the rice for noodles or topping with avocado, fresh cilantro, and a squeeze of lime.

What you need:

¼ cup soy sauce
2 tablespoons packed dark brown sugar
1½ teaspoons grated fresh ginger
1 teaspoon gochujang
2 tablespoons toasted sesame oil
3 cloves garlic, minced
⅓ cup finely grated Asian pear
1 teaspoon toasted sesame seeds
¼ teaspoon black pepper
1 pound king oyster mushrooms, sliced in half horizontally and shredded
1 tablespoon neutral oil
1 small onion, thinly sliced
½ cup shredded lettuce
2 cups steamed rice
1 cup vegan kimchi
½ cup chopped scallions
2 tablespoons sesame seeds

What you do:

  1. For the sauce, into a large bowl, whisk soy sauce, brown sugar, ginger, gochujang, sesame oil, garlic, pear, sesame seeds, and black pepper. Add shredded mushrooms and mix until evenly coated.
  2. In a large cast-iron skillet over medium-high heat, warm oil. Once hot, add onion. Sauté for 2 to 3 minutes, or until onion is translucent and lightly browned. Add marinated mushrooms and remaining sauce and cook for 7 to 8 minutes, or until sauce is absorbed and mushrooms are lightly browned.
  3. Remove from heat and serve hot, divided into bowls with fresh lettuce, steamed rice, and kimchi. Top with chopped scallions and sesame seeds.

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