Meatless Korean Beef Bowls

If you’re looking for a quick and easy weeknight recipe with lots of flavor, this is for you! In recent months, I’ve tried to cut out the amount of red meat I’m eating. Now, that’s not to say I don’t enjoy a filet or cheeseburger every now and then. I simply wanted to cut back on how much red meat I was putting into my body.

So, I set out to revamp some of my favorite recipes using meatless beef, which is when I found Gardein!

What I love about Gardein products is they are quick and easy for someone with a busy work schedule. Simply take them out of the freezer, and you’ve got a meal in minutes. I also appreciate how they mimic the real deal. Obviously, there are some slight differences between ground beef and meatless ground beef, but I appreciate this as an alternative. It is a wonderful substitute if you’re in the market for vegan products!

These Meatless Korean Beef Bowls are full of protein, veggies, healthy fats, and flavor. They taste great as leftovers, as well.

You’ll find the recipe below!

Recipe:

two servings

• 1 cup white rice (brown rice or cauliflower rice works too)
• 1 package of Gardein Beefless Ground Beef
• 4 ounces sugar snap peas
• 1 teaspoon minced garlic
• 2 tablespoons coconut aminos
• 1/2 of a cucumber, quartered
• 3 scallions (thinly chopped with the white bottoms separated)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fish oil
• 2 tablespoons dairy free mayonnaise (homeade or store bought)
• 2 teaspoons gochujang
• freshly chopped ginger

Cook the rice according to the package instructions in slightly salted water.

Add the cucumber, sesame oil, rice vinegar, and the white bottoms of the scallions to a bowl and stir. Season with salt and pepper. Set aside to marinate.

Combine the mayonnaise and the gochujang in a bowl. Set aside.

While the rice is cooking, heat some extra virgin olive oil in a nonstick pan. Add the Gardein meatless ground beef and cook until softened (about 7-8 minutes).

Once cooked, season the beef with salt and pepper, then I like to add some onion powder, garlic powder, and ground ginger and stir. Then, add the garlic, freshly chopped ginger, sugar snap peas, 3/4 the greens of the scallions, fish oil, and coconut aminos to the pan with the beef and sauté.

To plate, serve the beef and snap pea mixture over the rice. Add the marinated cucumbers, then the gochujang mayonnaise. Top with the rest of the scallions. I like to add sesame seeds or Everything Bagel seasoning to finish it off.

I hope you enjoy!