Asian

Vegan Tempeh Bulgogi is for Dinner.

Vegan Tempeh Bulgogi takes 120 minutes to prepare.

Vegan Tempeh Bulgogi takes 15 minutes to cook.

Vegan Tempeh Bulgogi makes 4 servings.

The ingredients for Vegan Tempeh Bulgogi are:

4 T soy sauce
3 T maple syrup
1/2 T sesame oil
1/2 tsp black pepper
1 1/2 T sesame seeds
2-3 garlic cloves, peeled and crushed
1-inch piece of ginger, peeled and shredded
4-5 scallions, thinly sliced
1 T rice vinegar
2 tsp sriracha or your favorite hot sauce
8 ounces of tempeh, sliced as thinly as possible (about 1/8 inch)

Here is how you make Vegan Tempeh Bulgogi:

Mix all marinade ingredients. Gently place the tempeh in the marinade. Let soak in the 'fridge for at least 3 hours or up to 2 days, gently turning occasionally. Heat a wok or frying pan to high. In two batches, cook strips about 5 minutes on each side, or until they just start to caramelize. Add canola oil or more marinade if the strips begin to stick. Flip and cook about 5 minutes on flip-side.

The nutritional information for Vegan Tempeh Bulgogi is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 206.8

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 615.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 1.0 g
• Protein: 12.7 g

Vegan Tempeh Bulgogi is Asian cuisine.

The dietary needs meet for Vegan Tempeh Bulgogi is Vegan