Bulgogi is a Korean dish traditionally made with marinated beef. When ground beef is used a flavorful sauce is created to replicate taste of the traditional marinade. This vegan version is made with Texturized Vegetable Protein. No worries if you’re not keen on TVP, any ground meat can be used as a substitute making it an omnivore friendly meal.
This is the first time I’ve used TVP. For the kind I used, a cup is equivalent to a pound of browned ground beef. You’ll need to set some time aside to prepare the dehydrated flakes, but it doesn’t take long.
The flavoring is reminiscent of the Korean BBQ Wings with ginger and red pepper flakes countered by sugar and tamari sauce. I felt the strong flavors would help overcome certain family member’s reluctance to try TVP. Carrots and green onions add some color with sesame seeds giving a nutty crunch. Serve it over rice for a great meal.
- 1 cup fine textured vegetable protein, reconstituted according to package directions
- 1 small carrot, finely shredded ( I used a finely shredded pickled carrot from a jar)
- 2 tablespoons sesame oil
- ½ teaspoon red pepper flakes
- 2 garlic cloves, finely chopped
- ¼ cup chopped green onions, reserve some of the tops for garnish (3 green onions)
- 1 tablespoon grated ginger (I used the kind that comes in a tube)
- 1 tablespoon brown sugar, more or less
- ½ cup low sodium tamari or soy sauce, more or less
- salt and pepper to taste
- sesame seeds for garnish
- In a large skillet, heat the sesame oil with the red pepper flakes and chopped garlic.
- Add the ginger and brown sugar. Stir together to form a paste.
- Drain the TVP and to the skillet. Add the carrot, too. Mix well.
- When the moisture from the TVP has cooked away, spread it evenly in the skillet so it will brown a little bit. It will take a couple minutes.
- Stir in the tamari, adjust the seasonings as desired.
- Serve over rice.
While this was our first meal using TVP I’m sure it won’t be the last. Byron over at Pretty Practical Pantry makes great looking vegetarian comfort food for his family and many of his recipes feature this interesting ingredient. Enjoy!