Korean Veggie Burger Bowls
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Korean Veggie Burger Bowls with Yum Yum Sauce are perfect for make-ahead lunches or easy dinners. Vegan, gluten free, and packed with plant-based ingredients.
  • ½ cup rice vinegar
  • 1 Tbsp., plus ½ tsp. granulated sugar
  • 2 tsp. mustard seeds
  • ¾ tsp. kosher salt
  • ½ cup matchstick carrots
  • ⅓ cup thinly sliced red onion
  • ¼ cup mayonnaise (vegan mayo if making plant-based)
  • 1 Tbsp. liquid coconut oil
  • 2 tsp. tomato paste
  • ½ tsp. granulated garlic
  • ¼ tsp. paprika
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. shiitake mushrooms, stems removed
  • 1 Tbsp. lower-sodium soy sauce (sub tamari if making gluten free)
  • 2 cups cooked brown rice
  • 1 box Dr. Praeger's Korean Veggie Burgers (optional), heated according to package instructions
  • 1 ripe avocado, sliced
  1. Combine vinegar, ½ cup water, 1 Tbsp. of the sugar, mustard seeds, and salt in a small saucepan; bring to a simmer. Pour vinegar mixture over carrot and onions in a clean, heatproof jar or bowl. Cover and chill at least 1 hour. Drain before serving.
  2. Prepare Yum Yum Sauce by combining mayonnaise, coconut oil, tomato paste, garlic, paprika, and remaining ½ tsp. sugar. Whisk in 1 Tbsp. water to thin out to desired consistency. Set aside.
  3. Heat oil in a skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, about 8 minutes. Add soy sauce, toss to coat and cook 1 minute longer. Remove from heat.
  4. To assemble bowls, divide brown rice evenly into each of four bowls. Top with 1 Dr. Praeger's Korean Veggie Burger, sliced into quarters. Serve with pickled carrot slaw, shiitake mushrooms, and sliced avocado.
Recipe by Dishing Out Health at https://dishingouthealth.com/korean-veggie-burger-bowls/