Bulgogi Mushroom Lettuce Wraps in an Instant Pot | VEGAN

Name: Bulgogi Mushroom Lettuce Wraps in an Instant Pot | VEGAN
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 1 yellow onion, sliced; 1 tbsp minced ginger; 1 tbsp minced garlic; ¼ cup soy sauce or GF tamari; 2 tbsp rice wine vinegar; 2 tbsp toasted sesame oil; ¼ cup maple syrup or coconut sugar; 2 tablespoons hot sauce (chili sauce is best); ¼ cup water; 1 lb portobello or oyster mushrooms, sliced and halved; 1 tbsp corn starch mixed with 2 tbsp water; 1 tbsp sesame seeds + extra for garnish; 4 green onions, sliced + extra for garnish; 1 head butter lettuce, romaine or endive; fish-free kimchi; lime wedges

Instructions

Prep:20minCook:45min

These vegan bulgogi lettuce wraps are a quick and easy dinner idea, perfect for a family style meals. The vegan bulgogi is made of mushrooms, marinated and cooked in a homemade tangy Korean BBQ sauce. This easy, gluten-free dinner recipe is made from kitchen staples and is cooked in an Instant Pot! The vegan bulgogi is serves on fresh boston lettuce and served with vegan kimchi. It's the easiest meal you'll make this week!

Updated at: Mon, 11 Nov 2024 16:51:53 GMT