Apparently Instant Pots were the biggest Christmas gift of the year! This is great for me because I own one and I LOVE using it, and can now share some of my favourite vegan Instant Pot recipes with you! You can of course make this recipe on the stove without an Instant Pot as well– but if you happen to have an Instant Pot, even better! This will be the first recipe I post about cooking in an Instant Pot, so you will have to let me know what you think! I thought we’d start with one of my favourite quick dinners – lettuce wraps. I adore lettuce wraps, because they are a fresh and healthy family-style meal that can be filled with many different type of culinary flavours. But today, I’m focusing on one of my favourite styles of cooking- Asian.
Bulgogi is a traditional Korean dish made with thinly sliced soy and sugar marinated beef or pork, grilled on a barbecue or on a stove-top griddle. I chose to replace the meat with mushrooms. Mushrooms are one of my go-to meat substitutes for beef and pork. You can use any mushrooms you love, but I personally love the taste and texture or Portobello mushrooms and oyster mushrooms. Mushrooms mimic the texture of meat perfectly when cooked and because of their spongy texture, soak up lots of flavour from the marinade. I serve the tangy mushrooms in lettuce leaves with rice and homemade kimchi for a light but flavour-packed dinner.
To make these vegan bulgogi lettuce wraps; place 1 chopped onion, 1 tbsp minced ginger, 1 tbsp minced garlic, ¼ cup soy sauce, 2 tbsp rice wine vinegar, 2 tbsp sesame oil, ¼ cup maple syrup, 2 tbsp hot sauce, and ¼ cup water into the Instant Pot and mix to combine. Add 1 lb sliced mushrooms of choice ( like Portobello and oyster mushrooms), and toss to coat. Allow them to sit for 15 mins to soak up the marinade, tossing halfway through. After 15 mins, twist on the lid and cook at high pressure for 20 mins. When the timer goes off, let the pressure release naturally for 10 mins. Then release the remaining pressure by opening the pressure value. STAND BACK! Keep your hands, face, eyes and hears away from the pressure valve at all times, or you will burn yourself. Remove the lid and press the sauté button. Add the corn starch slurry and cook until the onions are translucent and sauce thickens. This will take about 5 mins. When ready to serve, add 1 tbsp sesame seeds and 4 sliced green onions and combine. To serve, place a few spoonfuls of rice in your lettuce leaf of choice, add a few spoonfuls of mushrooms, and top with kimchi, sesame seeds, green onion and serve with a wedge of lime.
- 1 yellow onion, sliced
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- ¼ cup soy sauce or GF tamari
- 2 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- ¼ cup maple syrup or coconut sugar
- 2 tablespoons hot sauce (chili sauce is best)
- ¼ cup water
- 1 lb portobello or oyster mushrooms, sliced and halved
- 1 tbsp corn starch mixed with 2 tbsp water
- 1 tbsp sesame seeds + extra for garnish
- 4 green onions, sliced + extra for garnish
- 1 head butter lettuce, romaine or endive
- fish-free kimchi
- lime wedges
- Place the onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into the Instant Pot, and mix to combine.
- Add mushrooms, toss to coat and allow to sit for 15 mins. Twist in the lid and close the pressure valve.
- Cook at high pressure for 20 mins.
- When the timer goes off, let the pressure release naturally for 10 mins. Then release the remaining pressure by opening the pressure value.
- Remove the lid.
- Press the sauté button, and add the corn starch slurry. Cook until onions are translucent and sauce thickens, about 5 mins.
- Add sesame seeds and green onions and combine.
- To serve, place a few spoonfuls of rice in lettuce leaf of choice, add a few spoonfuls of mushrooms, and top with kimchi, sesame seeds, green onion and serve with a wedge of lime.