RECIPE

Bulgogi Mushroom Lettuce Wraps in an Instant Pot

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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!

The Edgy Veg
http://theedgyveg.com/

Serves 4

16 Ingredients

1 Yellow Onion

1 Tbsp Ginger

1 Tbsp Garlic

1/4 cup Soy Sauce

2 Tbsp Rice Vinegar

2 Tbsp Toasted Sesame Oil

1/4 cup Maple Syrup

2 Tbsp Hot Sauce

1/4 cup Water

1 lb Portobello Mushroom

1 Tbsp Corn Starch

1 Tbsp Sesame Seeds

4 Scallion

1 head Butter Lettuce

to taste Fish-Free Kimchi

to taste Lime Wedge

9 Steps

Steps 1

Slice the Yellow Onion.

Steps 2

Mince the Garlic.

Steps 3

Mince the Ginger.

Steps 4

Place the sliced yellow onion, minced ginger, minced garlic, Soy Sauce, Rice Vinegar, Toasted Sesame Oil, Maple Syrup, Hot Sauce, and Water into the Instant Pot, and mix to combine.

Steps 5

Slice the Portobello Mushroom.

Steps 6

Add sliced mushroom, toss to coat and allow to sit for 15 minutes. Close the pressure valve. Cook at high pressure for 20 minutes.

Steps 7

When the timer goes off, let the pressure release naturally for 10 mins. Then release the remaining pressure by opening the pressure value. Remove the lid.

Steps 8

Press the sauté button, and add Corn Starch mix with 2 tablespoon of water. Cook until onions are translucent and sauce thickens, about 5 minutes. Add Sesame Seeds and Scallion and combine.

Steps 9

To serve, place a few spoonfuls of rice in Butter Lettuce, add a few spoonfuls of mushrooms and top with Fish-Free Kimchi, sesame seeds, green onion and serve with a Lime Wedge. Served and enjoy!