Vegan Korean Beef Tacos
These Vegan Korean Beef Tacos are layered with seasoned vegan "beef", pickled zucchini, crunchy slaw and spicy mayo!
Ingredients
FOR THE PICKLED ZUCCHINI
- 1 medium zucchini thinly sliced, I used 1/2 green and 1/2 yellow
- 1/2 cup vinegar you can use apple cider or white
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 tablespoon sichuan peppercorns optional
FOR THE VEGAN BEEF
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1-3 teaspoons gochujang to taste
- 1/2 teaspoon ginger powder
- 1 tablespoon oil
- 3 cloves garlic diced
- 1 small yellow onion sliced
- 6 ounces cooked lentils
- 6 ounces vegan beef crumbles
FOR THE TACOS
- 8 taco-sized tortillas I used flour
- 1 cup red cabbage shredded
- spicy mayo*
- green onion diced
Instructions
- Place the sliced zucchini in a bowl or jar. Heat the remaining ingredients in a sauce pan until the sugar is dissolved. Pour the liquid over the zucchini and set aside.
- Combine the brown sugar, soy sauce, sesame oil, gochujang and ginger powder in a bowl. Stir and set aside. Heat the oil in a pan over medium heat. Add the onion & garlic and cook for 3 minutes, or until the onion is slightly tender. Add the lentils and beef crumbles and cook for a couple more minutes. Pour in the sauce, lower the heat and cook until the sauce has thickened and been absorbed.
- Heat the tortillas over an open flame. To assemble, layer each tortilla with the vegan beef, cabbage and pickled zucchini. Drizzle on spicy mayo and top with green onion.
Video
Notes
*For spicy mayo: combine 2 parts vegan mayo, 1 part sriracha and lime juice to taste.
Calories: 254kcal, Carbohydrates: 34g, Protein: 9g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 1074mg, Potassium: 337mg, Fiber: 4g, Sugar: 11g, Iron: 3mg
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