Vegan & Gluten-Free Korean Bulgogi Lentils

Quick, Tasty, and Health(ish) Homemade Takeout
Vegan and Gluten Free Korean bulgogi lentils pinit View Gallery 3 photos

I love this Korean Bulgogi Lentils recipe. It is a super satisfying alternative to traditional bulgogi and is suitable for various dietary preferences. This dish reimagines the traditional Korean flavor profile using lentils instead of meat, tailored for those of us who abstain from animal products, and/or have specific dietary requirements such as a vegan, gluten-free, or dairy-free regimen.

Korean Bulgogi Lentils offer a rich blend of spices and sauces typical of the traditional bulgogi dish but are presented in a form that may be better aligned with those seeking a healthier version of their favorite takeout meal. It’s important to note that while this dish is a healthier option, it’s designed to be a better choice rather than a completely healthy one. It’s perfect for those times when you’re craving takeout but want something with less impact on your dietary goals.

Here are some key features of the Korean Bulgogi Lentils recipe:

  • Dairy-Free: No dairy products are used in this recipe, catering to lactose-intolerant and dairy-sensitive diners.
  • Vegan: This dish includes no animal products, making it ideal for vegans.
  • Gluten-Free: Suitable for individuals following a gluten-free diet.
  • Reduced Salt: Contains less salt than typical restaurant offerings, offering a more balanced flavor profile.
  • Versatile Serving Options: The lentils can be served over noodles or rice, making it a substantial and satisfying dish.

The seasoning for these lentils is carefully selected to encapsulate the savory, sweet, and slightly spicy notes characteristic of bulgogi, providing a satisfying culinary experience. The lentils themselves are excellent at absorbing these flavors, ensuring that each bite is as enjoyable as traditional bulgogi.

This recipe is an excellent choice for various meal times, whether it be a fulfilling lunch, a hearty dinner, or a substantial snack. It’s crafted to satisfy your takeout cravings without departing too far from healthier eating habits. Furthermore, it’s versatile enough to cater to a broad audience, from those following strict dietary guidelines to anyone looking for a tasty and slightly healthier alternative to typical takeout.

Whether you are cooking for yourself or others, this recipe promises to deliver satisfaction and variety to your dining table. Give it a try and you might find it a welcome addition to your recipe rotation.

Key Takeaways:

  • Offers a healthier alternative by using less salt and sugar, and skipping the fatty meat.
  • Adheres to vegan, gluten-free, and dairy-free dietary needs.
  • It is easily paired with gluten-free noodles or rice for a fulfilling meal.
  • Add vegetables like broccoli, cauliflower, carrots, etc.

This is the perfect dinner when you want something quick and easy and are craving takeout.

Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

4.8 from 4 votes

Vegan & Gluten-Free Korean Bulgogi Lentils

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
Servings: 4 Calories: 412
Best Season: Suitable throughout the year

Description

My Vegan & Gluten-Free Korean Bulgogi Lentils are perfectly seasoned and bursting with flavor, these lentils are ideal over rice or noodles for a hearty meal. The bonus is that these lentils are easy to make in under 30 minutes, making it the perfect fix for those days when you crave takeout.

Ingredients

Instructions

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  1. The Sauce

    In a small mixing bowl, combine maple syrup, tamari, sesame oil, chili flakes, ginger, minced garlic, and water.

  2. The Lentils

    Warm oil in a sauce pan over medium heat, sauté onion until softened and browning, then add lentils and sauce. Cover, and simmer gently until lentils are tender and liquid mostly absorbed, around 8-10 minutes.

  3. Plating

    Serve hot, over rice (or noodles) with steamed vegetables of choice and garnish with sesame seeds and green onion.

Equipment

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Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 386kcal
Calories from Fat 16.2kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%

Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: vegan Korean, gluten free bulgogi, korean lentils, vegan take out

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.

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Amber Allen

Eco-Conscious Vegan & Gluten-Free Food Blogger

Hi, I'm Amber. I'm a nutritionist and herbalist living in a tiny home in the forest on Vancouver Island with my two dogs. I create vegan, gluten-free recipes and meal plans focusing on whole, plant-based ingredients that are kind to your body, the planet, and your pocket.

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