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Korean Veggie Bowls with Yum Yum Sauce

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.
Course Entree, Vegetarian
Cuisine American, korean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4


  • 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


  • 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.