Warm up with a delicious Vegan Bulgogi Bowl recipe by Chef Nicky from Oakmont of Fullerton
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Ingredients:
- Toasted sesame oil
- Garlic
- Fresh ginger
- Brown sugar
- Soy sauce (or tamari for gluten-free)
- Crushed red chili pepper flakes
- Ground black pepper
- Shiitake mushrooms (or creminis)
- Canned green or brown lentils (or cooked lentils)
- Cooked basmati rice
- Steamed broccoli
- Sliced green onions
- Toasted sesame seeds
- Vegan kimchi
Instructions for the Sauce:
- 2 tbsp toasted sesame oil
- 4 cloves garlic minced
- 2 tbsp fresh ginger minced, or micro planed
- ¼ cup brown sugar packed
- ¼ cup soy sauce (use tamari for gluten-free)
- ¼ – ½ tsp crushed red chili pepper flakes or to taste
- ½ -1 tsp ground black pepper or to taste
Instructions for the Mushrooms:
- 1-2 tbsp sesame oil
- 12-16 oz shiitake mushrooms (or creminis) stems removed and sliced (about 4-5 cups)
- 2 x 398 ml cans green or brown lentils, drained and rinsed or 3 ¼ cups cooked
Preparation:
- In a small bowl, whisk together the ingredients for the sauce.
- In a wide cast-iron skillet or heavy bottomed pan, heat 1 tbsp of sesame oil over medium-high heat. Once shimmering, add in the sliced mushrooms. If you don’t have a wide pan, work in batches. Let them cook for 3-5 minutes before stirring. Stir, then leave them for another 3 minutes and repeat one more time or until the mushrooms are seared and cooked through.
- Add in the sauce, scraping the bottom to get any bits that have stuck. Stir in the drained lentils, reduce heat to medium-low and let simmer until the sauce is reduced and the lentils start to stick a bit, about 5 minutes. Stir only as necessary so you don’t mash the lentils.
- Serve over hot basmati rice, side of steamed broccoli, sliced green onions, vegan kimchi, and toasted sesame seeds if desired.