your new staple dish has arrived ✨

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📹: ‪@erictriesit‬ • SERVES: 4 servings • PREP TIME: 15 minutes • COOK TIME: 15 minutes • INGREDIENTS: • 4 tbsp gochujang • 2 tbsp agave syrup • 2 tbsp rice vinegar • 1 tbsp sesame oil • 2 tbsp water • 1/2 cup plant-based breadcrumbs • 1/4 cup plant-based milk • 8 brown button mushrooms • 1 small onion • 1 small carrot • 2 cloves of garlic, minced • 1/8 cup parsley, finely chopped • 1 package of Beyond Beef • PREPARATION: • 1. To make the sauce, mix together gochujang, agave syrup, rice vinegar, sesame oil, and water. Set aside. • 2. In a small bowl mix together breadcrumbs and plant based milk. Let soak for 10 min. • 3. Add mushrooms, onion, carrot, and garlic to a food processor. Process until finely diced. Preheat a pan with a little bit of oil. Add the mixture to the pan and cook for 6-8 minutes or until dry. Season with salt to taste. Allow the mixture to cool slightly. • 4. In a large bowl, mix together the soaked breadcrumbs, mushroom mixture, chopped parsley, and Beyond Beef. • 5. Using a cookie scoop, scoop mixture into 2 tbsp balls. Carefully place into a generously oiled pan and fry. Turn occasionally until all sides are golden brown. Remove and add in the sauce. Simmer until thickened and then add back in the meatballs. • 6. Serve with brown rice and blanched veggies. Garnish with sliced green onions and sesame seeds.

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