Toasted Sesame-Gochujang Bowls
with Farro and Double Plant-Based Ground Protein- Wheat
- Soy
- Sesame
- Egg
- Mustard
- Sulphites
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Gluten
Tonight's veggie dish is inspired by the Korean classic, bibimbap. This version uses farro instead of rice and subs in a savoury plant-based ground protein that topped with an aromatic gochujang sauce. We know you'll be adding this to your Meatless Monday lineup!
Ingredients
250 g
Plant-Based Ground Protein
½ cup
Farro
(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
1 unit(s)
Zucchini
1 unit(s)
Carrot
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Gochujang
(Contains: Wheat, Soy May contain traces of: Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Fish, Gluten)
9 g
Sesame Seeds
(Contains: Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Milk, Sulphites, Crustaceans, Sesame, Mustard, Wheat, Fish, Gluten)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy May contain traces of: Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Fish)
Not included in your delivery
¼ tsp
Salt*
¾ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook uncovered, until farro is tender, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)
- Remove from heat. Transfer sesame seeds to a plate.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut carrot into 1/4-inch matchsticks.
- Roughly chop spinach.
- Add mayo, half the gochujang, 1 tbsp (2 tbsp) water and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your gochujang mayo.)
- Combine vinegar, half the soy sauce, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in another small bowl. (NOTE: This is your dressing.)
- Heat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots and zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and lightly charred, 3-4 min.
- Remove from heat, then transfer veggies to a plate. Carefully wipe the pan clean.
- Drain farro, then return to the same pot, off heat.
- Add dressing, spinach and half the crispy shallots. Stir to combine, then cover and set aside.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein. Cook, breaking up protein into bite-sized pieces, until lightly crispy, 4-5 min.**
- Add sesame seeds, garlic, remaining soy sauce, remaining gochujang and 1/4 cup (1/2 cup) water. Cook, until fragrant, 1 min.
- Add veggies. Season with salt and pepper, to taste, then stir to combine.
- Divide farro and plant-based protein mixture between bowls.
- Drizzle gochujang mayo over top.
- Sprinkle with remaining crispy shallots.
