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5 from 105 votes

Vegan Vietnamese Inspired Caramelized Lentil Pork Bowls

Vietnamese-inspired Caramelized Pork Bowls are my vegan take on Caramelized ground Pork using lentils instead of meat substitutes. The dish comes together so quickly and is packed with flavor. My new favorite way of serving lentils! Nutfree vegan recipe. Gluten-free option. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: caramelized lentils, vietnamese caramel pork
Servings: 4
Author: Vegan Richa

Ingredients

Dressing:

  • 1 teaspoon miso yellow or white
  • 1 tablespoon soy sauce or use 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 warm water or vegan chicken flavored broth
  • optional add ins : 1-2 teaspoons vegan fish sauce, 1/2 teaspoon boullion paste or powder

Lentils:

  • 2 teaspoons oil
  • 1 cup chopped onion
  • 2 teaspoons minced ginger
  • 3 garlic cloves minced
  • 1/2 or 1 green chili such as serrano finely chopped, use milder chilies for less heat
  • 15 oz can lentils , drained or 1 1/2 cups of cooked lentils. Brown or green lentils. Use black lentils if you like hardy lentils
  • 2 teaspoons brown sugar or coconut sugar
  • 1 tablespoon soy sauce or use tamari for gluten-free
  • 4-5 tablespoons of the mixed dressing from above

For the Bowl:

  • Cooked rice or cooked vermicelli noodles
  • 1 cucumber thinly sliced
  • green onions and sesame seeds for garnish
US Customary - Metric

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.

Video

Notes

Nutrition calculation doesn’t include rice. It’s for the lentils and marinade.
To make this recipe gluten free, use tamari instead of soy sauce and gluten-free miso.
 Lentil substitute : Use soycurls or veggies grounds or cooked chickpeas! Rehydrate 5-6 oz soycurls then chop into a mince and use or chop up 8 oz seitan and use 

Nutrition

Calories: 214kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 582mg | Potassium: 606mg | Fiber: 10g | Sugar: 12g | Vitamin A: 144IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 4mg