Vegan Korean BBQ Bowls With Kimchi

For an added boost to this bowl from Plant-Powered Protein Recipes, toss in your favorite hot sauce, stir-fried sesame broccoli, or air-fried garlic chips.

What you need:

1 tablespoon safflower oil
3 cloves garlic, minced
1 (14-ounce) package plant-based, beef-style crumbles
½ cup Korean-style barbecue sauce
4 cups cooked white rice
2 scallions, thinly sliced
2 cups assorted sliced cucumber, bell peppers, avocado, and radishes for topping
½ cup kimchi

For the sriracha mayonnaise:
½ cup vegan mayonnaise
2 teaspoons sriracha

What you do:

  1. In a medium skillet over medium heat, warm oil. Add garlic and sauté over low heat for one minute.  Add beef-style crumbles and barbecue sauce and cook over medium-high heat until sizzling and beginning to brown.
  2. For the sriracha mayonnaise, in a small bowl, combine mayonnaise and sriracha and set aside. 
  3. Distribute rice among four shallow bowls. Divide barbeque crumbles over rice. Sprinkle scallions on top and arrange fresh vegetables and kimchi on side of each bowl. Drizzle with sriracha mayonnaise. Serve immediately.
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