Korean Veggie Burger Bowls
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.
Servings: 4
Ingredients
- 1/2 cup rice vinegar
- 1 Tbsp. plus 1/2 tsp. granulated sugar
- 2 tsp. mustard seeds
- 3/4 tsp. kosher salt
- 1/2 cup matchstick carrots
- 1/3 cup thinly sliced red onion
- 1/4 cup mayonnaise vegan mayo if making plant-based
- 1 Tbsp. liquid coconut oil
- 2 tsp. tomato paste
- 1/2 tsp. granulated garlic
- 1/4 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
Instructions
- Combine vinegar, 1/2 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.
- Prepare Yum Yum Sauce by combining mayonnaise, coconut oil, tomato paste, garlic, paprika, and remaining 1/2 tsp. sugar. Whisk in 1 Tbsp. water to thin out to desired consistency. Set aside.
- 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.
- 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.