Korean BBQ Sauce

Korean BBQ Sauce

I have used this sauce as a dipping sauce for Asian dumplings, roasted potatoes with it,  and served it on top of tacos. It is wonderfully versatile. It is hot as it is made from Korean red curry paste which I find  at my local Asian Market. I do add a very tiny bit of stevia as I find it smooths out the flavour, but it is purely optional. It doesn't make a lot so you may want to consider doubling or even tripling the recipe.

Ingredients

1 Tblsp Korean red curry paste
1 tsp soy sauce
2 Tblsp maple syrup
1/2 tsp rice vinegar
tiny dash stevia, optional ( this is less than what what you would grab between your thumb and finger)

Directions

Place all ingredients in a small jar and shake well.

Store in fridge.

Enjoy!

Enchiladas

Enchiladas 

These enchiladas were a real hit with my family.  They requested that I make them about once a week they enjoyed them so much. I put them in a single layer between two 9x13 inch pans.

Ingredients

1 3/4 bulgur
2 cups boiling water
1 tsp soy sauce, optional
1/2 tsp onion powder
1/2 tsp garlic powder

1 cup heaping onion, sliced
1/3 cup jalapeno, diced fine
1/2 cup green pepper, diced fine
1/2 cup red pepper, diced fine
1 tsp garlic, minced

4 Tblsp flour, whole wheat
3 cups water

1 Tblsp soy sauce
2 tsp vegetable stock powder
1 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
dash black pepper
1/4 tsp turmeric

14- 16 corn tortillas

Vegan cheese sauce, double batch,  recipe found here:  http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html

lettuce for garnish, optional
salsa for garnish, optional
vegan sour cream for garnish, optional

Directions

Place bulgur, boiling water, and first amounts of soy sauce,  onion and garlic powders in a bowl. Stir and let sit for about 25 minutes.

Meanwhile, saute the onion until about half cooked, adding as little water as possible.

Add in all the peppers and garlic, continuing to add as little water as possible so the vegetables do not burn. Cook until tender.

Whisk together the flour and water. Make sure the mixture is smooth. If not smooth, use an emersion blender to blend.

Once the vegetables are cooked, Add in the flour and water mixture, along with the  nutritional yeast, pepper, turmeric, and  the second amounts of soy sauce, onion and garlic powders.  Cook until thickened and bubbly.

Add in the bulgur. Mix well. Taste and adjust seasonings.

Heat about half of the corn tortillas on a plate in the microwave until soft and pliable.

Using about 1/2 cup of the bulgur mixture, spread it along the bottom of each 9x13 inch pan.

Take about a serving spoon amount of the bulgur mixture and place down the center of the tortilla. Top with the vegan cheese sauce.

Carefully close the tortillas and lay it facedown in the pan. Repeat until all the bulgur mixture is used, and heating the second half of tortillas as required. You will need a second pan. I only had single layers of enchiladas in each pan.

Cover the tortillas with the remaining cheese sauce.

Cover with aluminum foil and place in a preheated 350 oven for about 20-30 minutes until hot.

Serve topped with lettuce, salsa and tofu sour cream if desired.

Enjoy!