Vegan Bulgogi Lettuce Cups

Vegan Bulgogi Lettuce Cups made with OZO™, a plant-based protein, that’s stir-fried with a homemade bulgogi sauce and topped with pickled carrots, zucchini, scallions, sesame seeds and sliced serrano peppers. 

**This is a sponsored post in collaboration with OZO™. All thoughts and opinions are my own.

I’m flexing my lifestyle with this recipe for National Flexitarian Week. For those of you new to Flexitarian, let’s discuss.

A Flexitarian, like myself, is anyone who eats more plant-based food, but still eats meat or fish on occasion.

This has been my life since before the word Flexitarian was even conceived. I know there are so many of us out there. Let’s put a spotlight on the the word and flex this lifestyle. It’s all about feeling healthy, happy and sexy.

Bulgogi Sauce Ingredients

OZO™  is spotlighting Flexitarians by championing Flexi is Sexy with the first ever Flexitarian Week—such a fun movement to rally around. To join the fun and make it official, hit the link here.

Alright now that we’ve determined that this Flexitarian lifestyle is where it’s at, let’s dive into the recipe.

Bulgogi Toppings

This is a plant-based protein that you can use to swap almost any recipe that calls for ground beef. OZO™  plant-based ground takes on any flavor the texture is spot-on!

For this recipe the bulgogi is homemade, you can of course use store-bought bulgogi sauce – no one’s judging. However, if you have the few extra minutes, I promise you my recipe below is so easy and infinitely better tasting than the bottled stuff.

Which ever way you go, just don’t leave out OZO’s plant-based grounds.

Bulgogi Plant-Based Grounds Cooked in Bulgogi Sauce

Vegan Bulgogi Lettuce Cups

Yield: Serves 4

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Ingredients

• 1/2 cup soy sauce
• 2 tablespoons mirin
• 1/2 large white onion, grated
• 4 garlic cloves, grated
• 3 tablespoons sugar
• 1 tablespoon sesame seed oil
• 1 lb. OZO™ Plant-based Grounds
• butter leaf lettuce
• rice
• TOPPINGS
• sesame seeds
• green onions
• pickled carrots
• cucumber
• serrano peppers

Instructions

In a medium bowl, whisk together all soy sauce, mirin, onion, garlic, sugar and sesame oil; set aside.

In a large skillet over medium high heat, heat 1 tablespoon
of oil. Add plant-based grounds, cook and stir for about 3 minutes or until
fifty-percent of the liquid is evaporated. Turn up heat and pour sauce on top,
cook and stir until sauce is reduced by a one-third.

Remove pan from heat and allow to cool slightly before
assembling.

To assemble place a small scoop of rice in a lettuce cup
then layer with preferred toppings.