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Home | Plant-Based | Plant Power Bulgogi Balls
Dinner

Plant Power Bulgogi Balls


Plant Power Bulgogi Balls with Jicama Kiwi Slaw, Cilantro Lime Rice, and Ginger Crisp Aioli

  • Prep

    10min

  • Cook

    15min

  • Servings

    1

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Ingredients

Your items have been added.

Directions

  1. Preheat oven to 350°F.
  2. Place "meatballs" in a small oven-safe pan and pour over gochujang sauce, roll to coat.
  3. Cover and bake for 10 minutes, then remove cover and bake for another 5 minutes until heated through.

For the slaw:

  1. In a medium stainless steel bowl, add vegenaise, lime juice and a pinch of salt, whisk to combine.
  2. Add in sliced pickled ginger, shredded cabbage, sliced jicama & chopped cilantro. Mix well with a gloved hand and set aside.

For the rice:

  1. Heat a medium sauté pan over medium high heat with 1 teaspoon of blended oil.
  2. Add prepared rice blend to pan and toss until hot – about 3 minutes.

For the sauce:

  1. In a small mixing bowl, add boom boom sauce and chili crisp paste together until smooth.

To assemble:

  1. Lay down warmed rice blend, top with glazed meatballs, top with jicama slaw and drizzle with crisp aioli. Garnish as needed.

Ingredient availability varies by location*

Vegan Bulgogi Plant Based Meatballs
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