Super tasty, umami-filled vegan korean beef bbq by using vegan beef jerkys. IBest served on a bed of freshly steamed rice, this easy recipe will be your go-to when you're pressed for time!
140g vegan "beef" jerky
1 medium onion, chopped
⅓ cup soy sauce
¼ cup Asian pear, grated
¼ cup maple syrup or agave
3 tbsp water
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil
1 tbsp gochujang (optional)
½ tbsp sesame seeds
2 medium garlic cloves, minced
½ tsp cayenne (optional)
In a bowl whisk together all the ingredients aside from the onion and jerky until well combined.
Add the onion and jerky to the sauce and place in the fridge to marinate at least 30 mins.
To cook heat up a skillet then add the jerky along with the marinade. Cook until the sauce has cooked down and caramelized and the vegan beef jerky is tender, ~15 mins. Remove from heat and serve over fluffy rice or your carb of choice with a side of your favorite veggie. Top with toasted sesame seeds, scallions and bird's eye chili if you wish. Enjoy!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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