Korean Veggie Burger Bowls

By Jamie Vespa

Korean Veggie Burger Bowls with Yum Yum Sauce are perfect for make-ahead lunches or easy dinners. Vegan, gluten free, and packed with plant-based ingredients.

Ingredients

• 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 (vegan mayo if making plant-based)
• 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 (sub tamari if making gluten free)
• 2 cups cooked brown rice
• 1 box Dr. Praeger's Korean Veggie Burgers (optional, heated according to package instructions)
• 1 ripe avocado (sliced)

Instructions

1. 1

   Combine vinegar, 1/2 cup water, 1 Tbsp. of the sugar, mustard seeds, and salt in a small saucepan; bring to a simmer. Pour vinegar mixture over carrot and onions in a clean, heatproof jar or bowl. Cover and chill at least 1 hour. Drain before serving.

2. 2

   Prepare Yum Yum Sauce by combining mayonnaise, coconut oil, tomato paste, garlic, paprika, and remaining 1/2 tsp. sugar. Whisk in 1 Tbsp. water to thin out to desired consistency. Set aside.

3. 3

   Heat oil in a skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, about 8 minutes. Add soy sauce, toss to coat and cook 1 minute longer. Remove from heat.

4. 4

   To assemble bowls, divide brown rice evenly into each of four bowls. Top with 1 Dr. Praeger's Korean Veggie Burger, sliced into quarters. Serve with pickled carrot slaw, shiitake mushrooms, and sliced avocado.