357 calories, 23 g protein. Plant based bulgogi inspired bowl using Beyond Beef and an EXCELLENT NoraCooks recipe. Sides are sweet pickled cucumbers and carrots plus Fiber Gourmet low cal pasta rice. Major success for first time making bulgogi.
by mica56
5 Comments
Pictured is ONE serving.
This recipe makes FIVE servings:
– 1.25 packages of Beyond Beef
– 45 g onion
sauce for FIVE servings:
– 1/4 c brown sugar
– 1 T regular sugar or agave syrup
– 1 T toasted sesame oil
– 2 large cloves garlic minced
– 1 tsp fresh ginger, minced
– 1/2 tsp chili flakes
– 1/4 tsp black pepper
garnish: thai chili pepper / sesame seeds / greeen onion
sides: 1/3 serving Fiber Gourmet pasta “rice” / sweet pickled carrot & cucumber
Recipe is largely based on this https://www.noracooks.com/vegan-bulgogi/
I used the directions there and everything came out perfectly.
I made this a few months ago and I LOVED it! I used tofu instead of Beyond Beef and it was still perfect.
How did you pickle the cucumber and carrot? They sound like they would be delicious!
I love Nora Cooks. My friends and I use her recipes all the time. We’re always saying “Nora did it again.”
Looks great but for anyone who thinks Beyond products are too expensive try TVP. Once hydrated it acts n mouth feels like ground beef. It’s my h cheaper. It taste like whatever you put in it. I do like Beyond products but it’s out of my price range. It’s more expensive than meat. Not that I but meat but I just think that’s crazy. All vegans are not rich or even middle class.
Looks amazing – not surprised, I love everything I’ve tried by Nora Cooks