Happy Monday (if such a thing exists) and I hope you all had a wonderful long weekend! I did. In preparation for bagging my first 14er in just a few days, I spent most of the weekend hiking and biking. Sunday was the best though because Lauren and Jamie and Mike came over and we had a vegan BBQ! I made my very favorite-ist pasta salad, and bean burgers which were a delicious combo of my spicy chickpea burgers and my smoky-sweet chickpea burgers with adobo. Jamie and Mike brought tons of fresh fruit and Lauren made my most favorite onion dip in the world. I could take a bath in that stuff! I think she uses the Lipton mix but then adds in secret ingredients like dog kisses, and love ♥♥♥
Annnyway, enough reminiscing about what I ate yesterday, let’s talk tacos.
Korean BBQ (the vegan kind!) has been popular in my kitchen and tummy since Shawna, a friend since alllll the way back in middle school, introduced me to it in 2012. I’ve made
Korean Seitan Tacos with Sriracha Pineapples (hmmm… why does that sound familiar?)
Korean BBQ Quesadillas
Korean Pizza with Kogi-Style BBQ Seitan and Sriracha Pineapples
Korean BBQ Subs
Korean BBQ Tofu (with Kimchi Fried Rice)
Korean BBQ & Kimchi Pizza
Sweet Potato and Korean BBQ Bites
Clearly I really love that sticky sweet Korean BBQ sauce! Especially on seitan, which is really “meaty” and holds up well. This time though, I decided to take the easier (and some would argue) healthier route and just roll with some chickpeas. They’re still really delicious and it’s much easier to open a can than it is to make your own seitan… And of course I topped them with my famed sriracha pineapples!
And the rice! I made Coconut Jasmine rice… Here’s the recipe, it was to die for. I also served them with some steamed kale, because vitamins.
All in all, a healthy and delicious meal that was easy to prepare. The tacos and kale took no time at all, and if you cheated and bought some coconut scented rice at the grocery store, well… you’d be eating by now!
- I can chickpeas
- 1-2 tablespoons Korean hot pepper paste (Gochujang)
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon hot chili oil
- 2 cups pineapple chunks
- Sriracha sauce
- 4-5 taco shells
- Drain and rinse the chickpeas. In a mixing bowl combine the gochujang, sugar, soy sauce, vinegar, and chili oil. Mix well, then pour in the chickpeas. Stir well until coated. If you have time you can let them marinate in the fridge, but it's not necessary. Heat a skillet over medium. When it's hot, pour in the chickpeas and all the extra marinade. Bring to a boil, stirring, then reduce heat to low and let it simmer uncovered until most of the sauce is gone.
- While the chickpeas are cooking, put the pineapple chunks in a container with a lid (like a tupperware), and add about 1 teaspoon of sriracha. Close and shake, then taste one. If it's not hot enough, add more sauce. If it's too hot, rinse them all of and start over, this time using less sauce. When you get the right amount of heat, set aside.
- Spoon the chickpeas into the taco shells and top with the pineapple chunks. Top with more sriracha if you're feeling brave!
- If you don't want to make your own Korean BBQ sauce, you can buy the bottle kind in most mainstream grocery stores, in the Asian section!