Bulgogi is a Korean dish that usually consists of thinly-sliced, grilled marinated beef. In this vegan version, beef is replaced with textured vegetable protein. The marinade is a mixture of savory and sweet, with ingredients like tamari, brown sugar, red pepper flakes, garlic, and grated ginger. Serve over a bed of rice for a filling and flavorful meal.

Vegetable Protein Bulgogi [Vegan]





  • 1 cup fine textured vegetable protein (TVP), soaked in water according to package directions
  • 1 small carrot, finely shredded
  • 2 tablespoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped green onions, reserve some of the tops for garnish
  • 1 tablespoon grated ginger
  • 1 tablespoon brown sugar
  • 1/2 cup low-sodium tamari or soy sauce
  • Salt and pepper, to taste
  • Sesame seeds, for garnish


  1. In a large skillet, heat the sesame oil with the red pepper flakes and chopped garlic.
  2. Add the ginger and brown sugar. Stir together to form a paste.
  3. Drain the textured vegetable protein and add to the skillet. Add the carrot, too. Mix well.
  4. When the moisture from the TVP has cooked away, spread it evenly in the skillet so it will brown a little bit. It will take a couple of minutes.
  5. Stir in the tamari, adjust the seasonings as desired.
  6. Serve over rice.