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Korean Lentil Vegan Bulgogi Recipe

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★★★★★

4.4 from 60 reviews

This Korean Lentils Vegan Bulgogi recipe offers a flavorful and wholesome plant-based dish inspired by traditional Korean bulgogi. Featuring tender shiitake mushrooms and protein-rich lentils simmered in a savory, slightly sweet, and spicy sauce, served over fragrant basmati rice with steamed broccoli, vegan kimchi, and garnished with sesame seeds and green onions. Perfect for a nutritious vegan meal with bold Asian flavors.

Ingredients

Scale

Sauce Ingredients

  • 3 tablespoons Toasted Sesame Oil (Substitute with avocado oil for a nut-free version)
  • 3 cloves Garlic (Minced)
  • 1 tablespoon Fresh Ginger (Grated; use ground ginger as an alternative)
  • 2 tablespoons Brown Sugar (Substitute with maple syrup or coconut sugar)
  • 1/4 cup Soy Sauce (Use gluten-free tamari as a GF option)
  • 1 teaspoon Crushed Red Chili Pepper Flakes (Adjust for heat)
  • 1/2 teaspoon Ground Black Pepper (Freshly ground)

Main Ingredients

  • 8 ounces Shiitake Mushrooms (Sliced; can substitute with cremini or button mushrooms)
  • 1 cup Green or Brown Lentils (Cooked)
  • 2 cups Cooked Basmati Rice (Fluffy and fragrant)
  • 2 cups Steamed Broccoli (For serving)

Garnishes and Extras

  • 1/4 cup Sliced Green Onions (For garnish)
  • 2 tablespoons Toasted Sesame Seeds (For topping)
  • 1 cup Vegan Kimchi (For serving)

Instructions

  1. Make the Sauce: In a small bowl, whisk together toasted sesame oil, minced garlic, grated ginger, brown sugar, soy sauce, crushed red chili flakes, and ground black pepper until well combined and fragrant.
  2. Sauté the Mushrooms: Heat 1 tablespoon of sesame oil in a cast iron skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 6-8 minutes, stirring occasionally, until they are beautifully browned and tender.
  3. Combine Ingredients: Pour the prepared sauce into the skillet, stirring in the drained green or brown lentils. Reduce the heat to medium-low and let it simmer for about 5 minutes until the sauce has thickened and coats the lentils and mushrooms well.
  4. Serve: Spoon the delicious lentil and mushroom mixture over warm basmati rice. Accompany with steamed broccoli, a sprinkle of sliced green onions, a side of vegan kimchi, and finish with toasted sesame seeds for added crunch.

Notes

  • To make the dish nut-free, substitute toasted sesame oil with avocado oil.
  • Use gluten-free tamari sauce instead of regular soy sauce for a gluten-free version.
  • Adjust red chili pepper flakes to your preferred spice level.
  • Cook lentils in advance or use canned lentils for convenience, but drain well before adding.
  • For alternate mushrooms, cremini or button mushrooms work well.
  • Serve immediately to enjoy the best texture and flavors.

Keywords: Korean vegan bulgogi, lentils bulgogi, plant-based Korean recipe, vegetarian bulgogi, shiitake mushrooms bulgogi, vegan Korean recipes

Find it online: https://topreci.com/korean-lentil-vegan-bulgogi-recipe/