Vegan K-Town Bowl

I made my first meal using Soy Curls – they are amazing and take on whatever flavor your marinate them in. You cal always use thinly sliced beef if that is your jam.

For Soy Curls

  • 1 lb soy curls – reconstituted according to package or thinly sliced beef
  • 3 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp peeled, grated ginger
  • 3 cloves garlic, minced
  • 1 tsp chili pepper flakes

Whisk all ingredients except soy curls in a bowl. Stir in soy curls and mix well. Set aside to marinade for 1 hour.

Quick pickles:

  • 3 Persian cucumbers, sliced thin
  • 1 carrot, shredded
  • 1/4 onion, sliced thin
  • 1/2 c rice vinegar

Combine in a bowl and set aside.

Scallion Salad:

  • 8 scallions, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c mint, chopped
  • 2 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame seeds
  • Salt

Combine in a bowl and toss to evenly mix.

For serving:

  • 2 c jasmine rice, cooked and warm
  • 1 – 2 tbsp rice vinegar
  • 1 c kimchi
  • 1/4 c peanuts

To cook the soy curls:

In a large skillet, heat 1 tbsp oil over medium heat, add soy curls abs marinade and cook for 5 minutes, tossing a few times.

To serve:

Toss rice with vinegar. Divide amount 4 plates, top with pickles, peanuts, salad and soy curls. Serve kimchi on the side.

Serves 4.