Warm up with a delicious Vegan Bulgogi Bowl recipe by Chef Nicky from Oakmont of Fullerton  

Save and share the recipe below!

 

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:

  1. In a small bowl, whisk together the ingredients for the sauce.
  2. 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.
  3. 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.
  4. Serve over hot basmati rice, side of steamed broccoli, sliced green onions, vegan kimchi, and toasted sesame seeds if desired.
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