Bulgogi Mushroom Lettuce Wraps in an Instant Pot | VEGAN
Prep time
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These vegan bulgogi lettuce wraps are a quick and easy dinner idea, perfect for a family style meals. The vegan bulgogi is made of mushrooms, marinated and cooked in a homemade tangy Korean BBQ sauce. This easy, gluten-free dinner recipe is made from kitchen staples and is cooked in an Instant Pot! The vegan bulgogi is serves on fresh boston lettuce and served with vegan kimchi. It's the easiest meal you'll make this week!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Korean
Serves: serves 4 -6
Ingredients
- 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
Instructions
- 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.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/01/08/bulgogi-mushroom-lettuce-wraps-instant-pot-vegan/