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
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
1HR 5MINS
Total Time
$4.75
Cost Per Serving
Ingredients
Servings
4
us / metric
2 Tbsp
Toasted Sesame Oil
2 Tbsp
Hot Sauce
4 Tbsp
Water
5 1/4 cups
Portobello Mushrooms, sliced
1 bunch
Scallion, sliced
4 scallions per 4 servings
1 head
Butter Lettuce
or romaine or endive
to taste
Vegan Kimchi
Nutrition Per Serving
Calories
164
Fat
8.2 g
Protein
3.9 g
Carbs
20.2 g