VEGAN "BULGOGI"
This recipe is now on my husband's list of top 10 favorite whole food, plant-based dishes. Since he is not vegan, this is high praise! Super easy and super delicious!
The recipe is by Joy Catapano Tolbert at her FB page "Eat From Your ^Vegan Pantry" and she also posted it on the FB page "Soy Curl Creations."
If you have not tried Butler Soy Curls yet you are missing out! You can order them at Butler Foods.
Why is meat harmful? Read Dr. Joel Fuhrman's short article to learn why: The Protein Problem: How the source affects cardiovascular risk
Gravy Master® contains ingredients I prefer to avoid. See the infographic at this site for details.
Here is the recipe copied from off Joy’s Facebook post:
Vulgogi (vegan Bulgogi)
2 large handfuls (about 2 heaping cups) soy curls
1/2 large onion thinly sliced in half moons
1 tbsp toasted sesame seeds
1 green onion sliced using only the green part
Sauce
1/4 cup tamari
1 tsp rice wine vinegar
3 tbsp maple syrup
1 tbsp miren or Asian cooking wine
2 large cloves garlic minced
1 inch knob freshly grated ginger or 1 tsp ground ginger
6 turns of black pepper
1 tbsp gochujang or 1 tsp red pepper flakes (These are Korean red pepper flakes not the kind from McCormick)
1 tsp cornstarch
1 tbsp gravy master (optional but gives a nice dark color)
1. In a bowl, soak soy curls in warm water and set aside.
2. In a separate bowl add all the sauce ingredients, whisking so there are no lumps. Set aside
3. In a hot dry non stick pan, add onions and a pinch of salt. Lower the heat to medium and leave them alone so that they begin to caramelize. After about 2 minutes, begin to stir around adding 1 or 2 tbsp of water or veggie broth so they don’t burn.
4. While the onions are cooking, drain the soy curls squeezing out as much liquid as you can.
5. Once onions have caramelized a bit, add the soy curls to the pan, pressing down to get a little browning. This should cook about 5 minutes. Then add the sauce and stir to incorporate, making sure everything is covered. Continue to cook about a minute until the sauce thickens.
6. Serve with rice of choice adding some toasted sesame seeds and chopped green onion.
What I chose to do:
-Used all parts of the green onion
-Opted for reduced sodium tamari, mirin, ground ginger and red pepper flakes since what I had on hand
-Did not use Gravy Master
-Used a nut bag for squeezing the excess liquid out of the rehydrated soy curls
-Served over a 50:50 mixture of brown and white rice since my husband won't eat all brown
-Added some raw broccoli to my bowl
