How long should I marinate the tempeh for the best flavor?

For optimal flavor, allow the tempeh to marinate in the apple, ginger, and sriracha sauce for at least one hour to fully absorb the rich flavors.

What is the purpose of adding walnuts to the tempeh mixture?

Walnuts are pulsed in a food processor and cooked with the crumbled tempeh to add a unique texture and nutty depth, complementing the savory bulgogi flavors.

Can I adjust the spice level of this vegan bulgogi?

Yes, you can easily adjust the spice by using more or less sriracha in the marinade. The recipe suggests using less if you are serving children.

What's the best way to get crispy bits on the tempeh?

Heat your cast iron pan to medium-high with oil, ensuring it's quite hot before adding the crumbled tempeh and walnuts. Cook for about 10 minutes, stirring every 2 minutes, allowing it to brown.

How should I serve this vegan bulgogi?

Serve the bulgogi mix on warmed wraps, topped generously with fresh cilantro, matchstick carrots and cucumber, thinly sliced radishes, and green onions.

7 years ago

Bulgogi
[Vegan]

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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Close-up of vegan bulgogi served in a warm wrap, filled with crumbled tempeh and walnuts, topped with fresh cilantro, matchstick carrots, cucumber, radishes, and green onions.

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Bulgogi [Vegan]

Dairy Free

This version of bulgogi recreates a vegan version that was quick and easy to make and that could be wrapped up in a flour tortilla or eaten in a rice bowl. Serve bulgogi mix on a warmed wrap and top with cilantro, carrots, cucumber, radishes and green onion!

Ingredients You Need for Bulgogi [Vegan]

For the Tempeh:

3/4 cup walnuts
454 grams plain tempeh (2 rectangular packages)

For the Marinade:

4 tablespoons sugar
1 small apple peeled and grated finely
6 cloves of garlic
2 teaspoons ginger
2 tablespoons mirin
2 teaspoons sriracha (use less if feeding kids)
1/3 cup soy sauce
2 tablespoons sesame oil

For the Rest:

1 tablespoon of oil for cooking
1 tablespoon cornstarch mixed with 4 tbsp water
sesame seeds
wraps
cilantro
3 carrots cut into thin matchsticks
1/2 cucumber cut into matchsticks
4 radishes sliced into thin rounds
2 green onions thinly sliced

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How to Prepare Bulgogi [Vegan]

Prepare the marinade ingredients in a small dish by adding your sugar, grated apple, pressed garlic, ginger, sriracha, soy sauce and sesame oil. Whisk to combine.
Add your tempeh to the marinade and allow it to sit for at least an hour.
Put the walnuts in a food processor and pulse about 20 times until they are broken up into small bits (but not fully pulverized.) Set aside.
Chop your toppings: cilantro, carrots, cucumber, radishes and green onion.
Heat a cast iron pan to medium high and add a tbsp of oil. You want the pan to be quite hot in order to brown your tempeh and add flavour.
Remove your tempeh from the marinade (save it!) and crumble it by hand into the hot cast iron pan. Add your chopped walnuts. Cook for about 10 minutes, stirring every 2 minutes or so allowing the mixture to brown and get crispy bits.
Meanwhile pour the marinade into a small saucepan and warm it over medium high heat. In a separate small dish mix the cornstarch and water until well blended and add to the saucepan with the marinade. Continue stirring until mixture thickens in 2 or 3 minutes.
Turn off the heat to tempeh/ walnut mix and add the marinade to the pan stirring to coat evenly.
Sprinkle with sesame seeds. Serve bulgogi mix on a warmed wrap and top with cilantro, carrots, cucumber, radishes and green onion. Enjoy!