Korean BBQ Tempeh Burritos
Ingredients
- Tempeh, crumbled
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon gochujang
- Sauce of your choice (plant-based spicy mayo suggested)
- Tortilla burrito wraps
- Shredded carrots
- Steamed white rice
- Green onions
- Basil
- Cilantro
Preparation
Heat a skillet with a drizzle of olive oil, crumble the tempeh, and cook on medium-low heat until lightly crisp, about 5-7 minutes.
Add minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang to the tempeh.
Mix well and let the flavors combine for 15-20 minutes.
While the tempeh is sautéing, make a sauce of your choice, prepare shredded carrots, cook white rice according to package instructions, and get the burrito wrap and herbs ready.
Assemble the burrito by placing all components inside the tortilla, folding left and right inwards and then upwards to cover everything, wrap tightly in parchment paper, slice, and enjoy.
