Korean BBQ Tempeh Burritos
Ingredients
- 200g tempeh, crumbled
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1 tbsp gochujang (hot sauce works too)
- sauce of your choice - we used a plant-based spicy mayo
- tortilla burrito wraps
- shredded carrots
- steamed white rice
- assorted herbs: green onions, basil and cilantro
Preparation
Heat a skillet with a drizzle of olive oil.
Crumble the tempeh and lightly crisp it on medium-low heat for about 5-7 minutes.
Add minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.
Mix well and let all the flavors combine for 15-20 minutes.
While the tempeh is sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.
Steam the white rice according to package instructions
Shred the carrots if not already shredded
When the tempeh is ready, assemble the burrito by placing all the components inside and folding left and right inwards, and then in a folding motion upwards until the burrito wrapper is covering all the components.
Close and wrap tightly with parchment paper, slice and enjoy.
