Korean Barbecue - but VEGAN - Easy Tasty Recipe!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

gochujang

🥗Healthier: sambal oelek

💰Cheaper: red chili paste

Sambal oelek provides a similar heat without added sugars.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Fill a pot halfway with water for simmering, approximately 3/4 gallon.

Add 1 tablespoon of beef bouillon powder to the water.

Add 2 tablespoons of tamari to the pot and whisk to combine.

Add a few shakes of Kirkland organic no salt seasoning, about 1 tablespoon, and whisk again.

Put the pot on the stove over medium to medium-high heat until it reaches a simmer.

In an Instant Pot, add 1.5 cups of brown rice and 1/2 cups plus 2 tablespoons of water; swish around.

Set the Instant Pot to cook on high pressure for 19 minutes.

In a mixing bowl, combine 2 cups of vital wheat gluten and 1/2 cup of chickpea flour.

Add 2 teaspoons of beef bouillon, 2 teaspoons of smoked paprika, 2 tablespoons of white wine vinegar, and 1 teaspoon of sesame oil to the bowl.

Add about half of 1.5 cups of water to the mixture and stir.

If the mixture seems too dry, add more water gradually until it holds together well.

Knead the mixture for a minute or two until it has a firm texture.

Divide the dough in half and shape each half into a steak about 1 inch thick.

Heat a cast iron pan over medium heat until it reaches around 350°F.

Add a little oil to the pan and place one steak in it, listening for a sizzle.

Cook the steak for 3-4 minutes per side, checking for a nice golden brown color.

Flip the steak once it releases easily from the pan, and continue cooking until both sides are browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens