Toasted Sesame-Gochujang Bowls
with Farro and Plant-Based Ground Protein- Blé
- Soya
- Sésame
- Oeuf
- Moutarde
- Sulfites
- Noix
- Soya
- Lait
- Sulfites
- Crustacés
- Oeuf
- Sésame
- Moutarde
- Arachides
- Blé
- Poisson
- Peut contenir des traces d’allergènes
- 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!
Ingrédients
250 g
Haché de protéines à base de plantes
½ tasse(s)
Farro
(Contient: Blé Peut contenir : Noix, Soya, Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Arachides, Blé, Poisson)
1 pièce(s)
Courgette
1 pièce(s)
Carotte
28 g
Jeunes épinards
2 pièce(s)
Gousses d'ail
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
2 cs
Gochujang
(Contient: Blé, Soya Peut contenir : Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Poisson, Gluten)
9 g
Graines de sésame
(Contient: Sésame)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Soya, Lait, Sulfites, Crustacés, Sésame, Moutarde, Blé, Poisson, Gluten)
1 cs
Vinaigre de riz assaisonné
(Contient: Sulfites)
2 cs
Sauce soya
(Contient: Blé, Soya Peut contenir : Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Poisson)
Pas inclus dans votre livraison
¼ cc
Sel*
¾ cc
Sucre*
0.13 cc
Poivre*
2 cs
Huile*
Ustensiles
Instructions
- 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.
