Vegan Korean Bulgogi Mushrooms

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

What you want:

¼ cup soy sauce
2 tablespoons packed darkish brown sugar
1½ teaspoons grated contemporary 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 impartial 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 big bowl, whisk soy sauce, brown sugar, ginger, gochujang, sesame oil, garlic, pear, sesame seeds, and black pepper. Add shredded mushrooms and blend till evenly coated.
  2. In a big cast-iron skillet over medium-high warmth, heat oil. As soon as sizzling, add onion. Sauté for two to three minutes, or till onion is translucent and flippantly browned. Add marinated mushrooms and remaining sauce and prepare dinner for 7 to eight minutes, or till sauce is absorbed and mushrooms are flippantly browned.
  3. Take away from warmth and serve sizzling, divided into bowls with contemporary lettuce, steamed rice, and kimchi. High with chopped scallions and sesame seeds.
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