We have loaded classic Korean BBQ flavours into healthy protein packed lentils and tempeh.
Remove Vegano Tempeh Lentil Bulgogi, Vegano Daikon and Pear Kimchi, short grain calrose rice, romaine lettuce and green onions from the bag to prepare for cooking.
Add the rice to a small pot with 1 cup of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before removing the lid.
While the rice is cooking, bring a small pot with 300ml of water to a boil. Add lentils and cook for 5 minutes.
After the lentils have been cooking for 5 minutes, crumble the tempeh into the lentils while they are cooking and cook for an additional 10 minutes or until the water has evaporated.
Add the Vegano Bulgogi Sauce into the lentil and tempeh mixture and cook over medium heat until it is nearly reduced. Taste and season to your liking.
Cut the core from the romaine lettuce and wash gently and allow to dry. Slice green onion into fine pieces for garnish.
Plate lettuce pieces on two plates. Fill each lettuce piece with steamed rice and Vegano Tempeh Lentil Bulgogi. Garnish each lettuce wrap with Vegano Daikon & Pear Kimchi and top with green onion.