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
steamed white rice
assorted herbs: green onions, basil and cilantro
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.
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.
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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