Description
Make a savory and slightly sweet vegan version of Korean Bulgogi using lentils as the base. This recipe delivers rich umami flavor perfect for bowls or wraps.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon neutral oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochujang (Korean chili paste, optional for heat)
- 1/2 teaspoon black pepper
- 1/2 medium Asian pear or apple, grated (optional, for sweetness/tenderizing)
- 1 green onion, sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and set the cooked lentils aside.
- While the lentils cook, prepare the marinade. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, gochujang (if using), black pepper, and grated pear or apple.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 3-4 minutes until softened.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- Add the cooked, drained lentils to the skillet. Pour the prepared marinade over the lentils and stir well to coat everything evenly.
- Continue to cook, stirring occasionally, for 5-7 minutes. This allows the lentils to absorb the sauce and the sauce to slightly reduce and thicken.
- Remove from heat. Taste and adjust seasoning if needed (add more soy sauce for saltiness or maple syrup for sweetness).
- Serve the Vegan Korean Bulgogi Lentils hot over steamed rice, wrapped in lettuce leaves, or alongside your favorite Korean side dishes. Garnish with sliced green onion and sesame seeds.
Notes
- For a quicker meal, use pre-cooked or canned lentils, draining and rinsing them well before adding them to the skillet in step 4.
- If you do not have Asian pear, use 1/4 cup of finely grated yellow onion instead for a similar aromatic sweetness.
- To make this gluten-free, substitute the soy sauce with tamari or coconut aminos.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stir-Frying/Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 650
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 20
- Cholesterol: 0