Bulgogi Mushroom Lettuce Wraps in an Instant Pot

Bulgogi Mushroom Lettuce Wraps in an Instant Pot

These vegan bulgogi lettuce wraps are a quick and easy dinner idea, perfect for a family style meals. The vegan bulgogi is made of mushrooms, marinated and cooked in a homemade tangy Korean BBQ sauce. This easy, gluten-free dinner recipe is made from kitchen staples and is cooked in an Instant Pot! The vegan bulgogi is serves on fresh boston lettuce and served with vegan kimchi. It's the easiest meal you'll make this week!

Ingredients

1
Yellow Onion, sliced
1Tbsp
Fresh Ginger, minced
1Tbsp
Garlic, minced
4Tbsp
Soy Sauceor GF tamari
2Tbsp
Rice Vinegar
2Tbsp
Toasted Sesame Oil
4Tbsp
Maple Syrupor coconut sugar
2Tbsp
Hot Sauce
4Tbsp
Water
5 1/4cups
Portobello Mushrooms, sliced
1Tbsp
Corn Starch
1Tbsp
Sesame Seeds
1bunch
Scallion, sliced4 scallions per 4 servings
1head
Butter Lettuceor romaine or endive
to taste
Vegan Kimchi
to taste
Limes
Nutrition Per Serving
Calories
164
Fat
8.2 g
Protein
3.9 g
Carbs
20.2 g

Cooking Instructions

step 1

Place the Yellow Onion (1), Fresh Ginger (1 Tbsp), Garlic (1 Tbsp), Soy Sauce (4 Tbsp), Rice Vinegar (2 Tbsp), Toasted Sesame Oil (2 Tbsp), Maple Syrup (4 Tbsp), Hot Sauce (2 Tbsp), and Water (4 Tbsp) into the Instant Pot, and mix to combine.

step 2

Add Portobello Mushrooms (5 1/4 cups) and toss to coat and allow to sit for around 15 minutes. Close the pressure valve and cook at high pressure for 20 minutes.

step 3