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Korean Veggie Burger Bowls

Korean Veggie Burger Bowls

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Korean Veggie Burger Bowls are a vibrant and wholesome meal perfect for busy weeknights or casual family gatherings. Featuring a delightful mix of textures and flavors, these bowls are not only delicious but also customizable to suit individual tastes. Packed with nutrient-rich ingredients like fresh vegetables, whole grains, and a creamy Yum Yum Sauce, this recipe provides a satisfying plant-based dining experience without compromising on flavor. Easy to prepare and make-ahead friendly, these bowls will quickly become a favorite in your kitchen!

Ingredients

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  • 1/2 cup rice vinegar
  • 1 Tbsp. (plus 1/2 tsp.) granulated sugar
  • 2 tsp. mustard seeds
  • 3/4 tsp. kosher salt
  • 1/2 cup matchstick carrots
  • 1/3 cup thinly sliced red onion
  • 1/4 cup mayonnaise (use vegan mayo if desired)
  • 1 Tbsp. liquid coconut oil
  • 2 tsp. tomato paste
  • 1/2 tsp. granulated garlic
  • 1/4 tsp. paprika
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. shiitake mushrooms (stems removed)
  • 1 Tbsp. lower-sodium soy sauce (or tamari for gluten free)
  • 2 cups cooked brown rice
  • 1 box Dr. Praeger's Korean Veggie Burgers (optional; heat according to package instructions)
  • 1 ripe avocado (sliced)

Instructions

  1. Prepare the pickled veggies: In a saucepan, combine rice vinegar, water, sugar, mustard seeds, and salt; bring to a simmer. Pour over carrots and red onion in a jar and refrigerate for at least an hour.
  2. Make the Yum Yum Sauce: Whisk together mayonnaise, coconut oil, tomato paste, garlic powder, paprika, and water in a mixing bowl until smooth.
  3. Cook the mushrooms: Heat olive oil in a skillet over medium heat; sauté shiitake mushrooms until golden brown (about 8 minutes). Add soy sauce and cook for another minute.
  4. Assemble the bowls: Divide cooked brown rice into bowls; top with pickled veggies, sautéed mushrooms, sliced avocado, and drizzle with Yum Yum Sauce.

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