Vegan Korean BBQ Bowls With Kimchi | VegNews
This simple dish makes for a quick, delicious, and nourishing plant-based dinner on nights you’re short on time.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
Ingredients
- 1 tablespoon safflower oil
- 3 cloves garlic, minced
- 1 (14-ounce) package plant-based, beef-style crumbles
- ½ cup
- Korean-style barbecue sauce
- 4 cups cooked white rice
- 2 scallions, thinly sliced
- 2 cups assorted sliced cucumber, bell peppers, avocado, and radishes for topping
- ½ cup kimchi
- vegan mayonnaise
- 2 teaspoons
- sriracha
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