Vegan Vietnamese Inspired Caramelized Lentil Pork Bowls
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
214 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vegan Vietnamese Inspired Caramelized Lentil Pork Bowls
Description
To simulate a caramelized pork bowl, onions are cooked until golden and slightly browned, building a savory base. Added ginger, garlic, and green chili introduce brightness and heat. Lentils mixed with brown sugar and soy sauce cook in the flavored mixture until the sauce thickens, absorbing the seasoning well. The lentils provide a tender yet firm texture resembling minced meat.
The dressing combines miso, rice vinegar, lime juice, soy sauce, coconut sugar, garlic, and optional vegan fish sauce or bouillon, which together create a complex sweet-and-sour sauce driving the flavor profile. This sauce is incorporated into the lentil mixture to enhance authenticity.
Served over rice or vermicelli, the dish is freshened with sliced cucumber and garnished with sesame seeds and scallions, providing contrast to the rich lentil base. The bowl offers a satisfying alternative to traditional meat bowls, fitting vegan diets while delivering layered flavors.
Notes highlight optional gluten-free substitutions (tamari, gluten-free miso) and alternative protein choices like soycurls, seitan, or chickpeas for textural variety. Nutrition info excludes rice to focus on lentil and marinade content.
Ingredients
Dressing:
- 1 teaspoon miso paste yellow or white
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon pepper flakes
- 2 tablespoons coconut sugar or brown sugar
- 1 clove garlic minced
- 3 tablespoons water or vegan chicken flavored broth, warm
- vegan fish sauce optional add ins, 1-2 tsp fish sauce, 1/2 tsp bouillon paste or powder
- bouillon optional add ins, 1-2 tsp fish sauce, 1/2 tsp bouillon paste or powder
Lentils:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped
- 2 teaspoons ginger minced
- 3 garlic minced, cloves
- 1/2 green chili finely chopped, use milder chilies for less heat, such as serrano, or 1
- 15 oz lentils drained or 1 1/2 cups of cooked lentils. Brown or green lentils. Use black lentils if you like hardy lentils, canned
- 2 teaspoons brown sugar or coconut sugar
- 1 tablespoon soy sauce or tamari for gluten-free
- 4-5 tablespoons of the mixed dressing from above
For the Bowl:
- rice or vermicelli noodles, cooked
- 1 cucumber thinly sliced
- green onions for garnish
- sesame seeds for garnish
Instructions
- Make the dressing; Add all of the ingredients to a bowl and mix really well. Press the miso to the side of the bowl and mix until miso and sugar are mixed in. Set it aside.
- Make the lentil pork; Heat a skillet over medium-high heat. Add the oil. Once the oil is hot add in the onion and a good pinch of salt and a good pinch of sugar. Mix and cook until the onions start to turn golden on some edges, then add the ginger, garlic, and green chili and continue to cook.
- Deglaze the pan as needed with a few teaspoons of water if the mixture is drying out too much. Continue to cook until the onion is golden and starting to turn brown, 7 to 10 minutes.
- Then add the lentils, brown sugar, soy sauce and mix in. Add in the 3-4 tablespoons of the mixed dressing and mix in. Cook until the sauce comes to a boil and starts to thicken. Taste and adjust flavor by adding salt if you need or add another tablespoon of the prepared dressing and mix in.
- You can also add in the zest of half a lime here for additional tang. Once the sauce has thickened and lentils are starting to stick, Take off the heat .
- Serve in a bowl or lettuce wraps To the bowl add cooked rice or cooked noodles, a good helping of the caramelized lentils then cucumber or other sliced fresh veggies or pickled radishes and carrots. Drizzle remaining dressing over the cucumbers and rice/noodles.
- Store: store the lentils in a covered container in the fridge for upto 3 days. Reheat and serve in the bowl.
Notes
- To make gluten-free, substitute tamari for soy sauce and use gluten-free miso paste.
- For alternative protein, rehydrate and mince soycurls or chop seitan to replace lentils.
- Nutrition calculation covers lentils and marinade only, excluding rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 582mg | 24% |
| Potassium | 606mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
