This Korean Vegan Buddha bowl is packed with sweet and spicy flavour but is completely gluten free, and plant based.
Recently, my husband and I have become obsessed with Korean BBQ. We live not far from Little Korea town in Toronto, and every weekend we say “let’s go out for Korean!” Then we remember we have a kid and sometimes getting out on a Friday night is next to impossible. That’s why I decided to bring the restaurant into our home by lightening the meal up with my Korean vegan buddha bowl. This plant-based “beef” meal is packed with sweet and spicy flavour, and is amazing over a bowl of rice with kimchi and fresh veg.
What do I need to make this Korean vegan buddha bowl?
This faux beef bowl is crazy easy and comes together in minutes for a quick lunch or dinner. You will need:
- Yves Veggie Ground Round
- Brown sugar
- Gluten free low sodium tamari
- Toasted sesame oil
- Crushed red pepper
- Grapeseed oil
- Cooked Brown rice
- Veggies, Kimchee and other toppings, as desired
What is gochujang?
I’m obsessed with gochujang and it’s become super trendy for a reason. It’s literally the backbone of Korean cooking. It’s a red chili paste that’s sticky, spicy and pungent, and usually is made with glutinous rice, fermented soy beans, salt and some kind of sweetener. It’s a must in this gluten free vegan buddha bowl.
What vegan veggie ground round do you recommend?
I’m a big fan of using Yves Veggie Ground Round in any recipe that calls for ground beef. I love that it has no artificial preservatives and is low in fat, and even by a beef-lovers standards, it tastes amazing. One serving (1/3 cup) has 9 grams of protein, and only 0.5 grams of fat plus 3 grams of fibre and 20% of your iron for the day. It’s become a total staple in our household as we transition to eating more plant-based meals in our diet.
How do I make this plant-based and gluten free power bowl?
This vegan Korean beef bowl is packed with flavour and it starts with a sweet and spicy sauce. To make the sauce, I combine brown sugar, tamari, sesame oil, red pepper, Gochujang, Grapeseed oil, garlic, and ginger. Then I saute my Yves Veggie Ground Round in a large skillet, then add in the sauce.
To assemble the Korean inspired vegan buddha bowl, I put the vegan meat mixture on top of a bed of rice, and then add sliced cucumber, carrots, cabbage, kimchi, avocado, green onion and sesame seeds. Serve the bowl warm and enjoy!
Can I make this vegan buddha bowl low carb and keto?
It’s totally easy to make this beef bowl low in carbs and keto friendly. I recommend swapping the rice for cauliflower rice or a lettuce leaf, and you can use a non-calorie sweetener in place of the brown sugar and a mixture of sriracha and non-calorie sweetener instead of the Gochujang. You will have to adjust the ratio depending on how spicy you like it, but if you like it hot, go heavy on the sriracha.
Can I batch cook the vegetarian Korean beef mixture for meal prep?
Yes! This Korean vegan “meat” is amazing for meal prep for the week but I do recommend simply cooking up the meat with the sauce and cooking the rice separately. You can store each separately in the fridge for 4 days, but trust me, I wouldn’t expect this will last that long.
do you have any other recipes using vegan veggie ground round?
Now tell me, what are some of your favourite meals that you would like to see made vegan?
Leave me a comment below and send this to someone who loves Korean food!
Disclaimer: This post was developed in paid partnership with Yves, however, all opinions are genuine.
Korean Vegan Buddha Bowl
- 2 tbsp brown sugar
- ¼ cup gluten free low sodium tamari
- 2 tsp toasted sesame oil
- ¼ tsp crushed red pepper omit for less spice
- 2 tbsp gochujang
- 1 tbsp grapeseed oil
- 4 cloves garlic minced
- 1 tbsp grated ginger
- 2 packs of Yves Veggie Ground Round
- For the Bowl:
- Cooked Brown rice
- Sliced cucumber
- Carrot cut julienne
- Red Cabbage shredded
- Green onions sliced on a bias
- White and black sesame seeds
- To a bowl, mix together the brown sugar, tamari, sesame oil, red pepper, gochujang, grapeseed oil, garlic, and ginger. Mix well.
- Heat a large skillet over medium high heat and add in the Yves veggie ground round. Saute just to break up the pieces before adding in the sauce, and tossing until everything is coated.
- Add brown rice to six bowls, top with the Yves veggie ground round and any additional toppings, as desired. Enjoy warm.
Disclaimer: This post was developed in paid partnership with Yves veggie, however all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.