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Korean bbq tempeh burritos ? by the talented @lindseyeatsla ? Full recipe below: .
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@lightlifefoods tempeh, crumbled
1 tsp minced ginger
1 tsp minced garlic
1 tablespoon soy sauce
2 tsp sesame oil
1 tablespoon brown sugar
1⁄2 tsp red pepper flakes
1 tablespoon gochujang (hot sauce works too)
sauce of your choice – we used a plant-based spicy mayo
tortilla burrito wraps
shredded carrots
steamed white rice
assorted herbs: green onions, basil and cilantro
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To begin your burrito, heat a skillet with a drizzle of olive oil. Crumble your tempeh and lightly crisp on medium-low heat for about 5-7 minutes. Next add your ingredients for the burrito by adding minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.
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Mix well and let all the flavors combine for 15-20 minutes. While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.
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When your tempeh is ready, start to assemble your burrito by placing all the components inside and folding left and right inwards, and then in a folding motions upwards until the burrito wrapper is covering all the components. Close and hug tightly with parchment paper, slice and enjoy!
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