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RECIPE
16 INGREDIENTS7 STEPS1HR 5MIN

Bulgogi Mushroom Lettuce Wraps in an Instant Pot

4.0
1 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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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!
1HR 5MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Yellow Onion , sliced
1 Tbsp
Fresh Ginger , minced
1 Tbsp
Garlic , minced
1/4 cup
or GF tamari
2 Tbsp
Rice Vinegar
2 Tbsp
Toasted Sesame Oil
1/4 cup
or coconut sugar
2 Tbsp
Hot Sauce
1/4 cup
Water
1 lb
Portobello Mushrooms , sliced
1 Tbsp
4
Scallions , sliced
1 head
Butter Lettuce
or romaine or endive
to taste
Vegan Kimchi
to taste

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Nutrition Per Serving

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CALORIES
204
FAT
8.2 g
PROTEIN
6.1 g
CARBS
29.5 g

Cooking Instructions

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Step 1
Place the Yellow Onion (1), Fresh Ginger (1 tablespoon), Garlic (1 tablespoon), Soy Sauce (1/4 cup), Rice Vinegar (2 tablespoon), Toasted Sesame Oil (2 tablespoon), Maple Syrup (1/4 cup), Hot Sauce (2 tablespoon), and Water (1/4 cup) into the Instant Pot, and mix to combine.
Step 2
Add Portobello Mushroom (1 pound) and toss to coat and allow to sit for around 15 minutes. Close the pressure valve and cook at high pressure for 20 minutes.

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Nutrition Per Serving
Calories
204
% Daily Value*
Fat
8.2 g
11%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.5 g
11%
Fiber
4.8 g
17%
Sugars
19.3 g
--
Protein
6.1 g
12%
Sodium
1480.4 mg
64%
Vitamin D
--
--
Calcium
113.2 mg
9%
Iron
3.1 mg
17%
Potassium
189.9 mg
4%
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