Bulgogi Flavored Veggie Crumble Bowls

So much flavor in a very simple and quick weeknight dish. Korean bulgogi-style sauce does every bit as much for veggie crumbles as it does for meat. In my mixed-diet household, I double the recipe and make one batch with one pound of lean ground beef and one with frozen veggie crumbles. If you are using beef, you can easily feed three with this recipe. Veggie crumbles will be better split between two people.

Ingredient List serves two

• 12 oz package frozen veggie crumbles such as Boca or Morning Star
• 3 garlic cloves minced
• 2 cups hot cooked rice (cook’s preference)

Sauce

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

Garnish

• Sliced green onions
• Shredded red cabbage
• Shredded carrot
• Optional: sambal oelek or sweet red chili sauce.

Method

Step One: Start cooking rice according to directions.

Step Two: In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.

Step Three: Slice and shred garnishes.

Step Four: In oiled skillet over medium high heat, add veggie crumbles and garlic. Cook and break apart until browned and heated through. Pour sauce over crumbles and simmer for another minute or two. Turn off heat.

Step Five: Serve over hot rice and garnish with cabbage, green onion, and shredded carrot.