Why You’ll Love This Recipe 

• Quick and Easy - ready in just 30 minutes, this perfect weeknight meal doesn’t skimp on the flavor. 

• High in Plant-Based Protein - thanks to Meaty Meat Pork-ish which contains 36 g pure plant-protein per serving 

• Bursting with Mediterranean flavors - from zesty lemon to briny olives, fragrant oregano, and creamy Greek-style vegan yogurt, this protein-packed vegan bowl is the ultimate Greek getaway. 

• Great for Meal-Prep - enjoy this vegan Greek-style bowl fresh, or store ingredients separately for a delicious meal-prep meal. 

Key Ingredients for Vegan Mediterranean Souvlaki Bowl 

• Meaty Meat Pork-ish, the perfect plant-based alternative to traditional pork, soaks up the marinade beautifully and takes care of all your meaty cravings. 

• Oregano, a staple herb in Greek cuisine, adds an earthy, citrusy flavor to the marinade.
  
  

• Lemon Juice enhances the flavor of marinade, balances out the meaty flavor, and seasons the vegetables.
  
  

• Kritharaki, also known as Orzo in Italian cuisine, is tiny, rice-shaped pasta that absorbs flavor beautifully and provides a carby base for fresh vegetables and vegan souvlaki-style pork.
   

• Cucumber, tomato, onion, and olives add freshness, crunch, and texture.
  
  

• Vegan Greek-Style Yogurt adds a creamy, tang element to this vegan bowl and acts as a salad dressing. 
  
  
  

Equipment You’ll Need

• Cutting board

• Sharp knife

• Measuring spoons and cups
  

• Kitchen scale

• Bowl for marinating vegan meat 

• A small saucepan for cooking kritharaki 

• Strainer for draining the cooked kritharaki 

• Large non-stick pan for cooking vegan souvlaki-style meat

• Wooden spoon or spatula for stirring 

How to Prepare Vegan Mediterranean Souvlaki Bowl

1. Prepare the Vegan Meat 

Defrost Meaty Meat Pork-ish in the fridge overnight, or place it in a bowl of cold tap water for a quick solution. Remove it from the packaging and cut into chunks. 

2. Prepare the Marinade 

In a bowl, mix olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Place Meaty Meat Pork-ish chunks into the bowl and let marinate.  

3. Prepare the Rest of the Mediterranean Bowl Ingredients

Cook kritharaki according to the package instructions and prepare the vegetables. 

4. Cook the Vegan Souvlaki-Style Meat

Pan-fry marinated Meaty Meat in a non-stick pan until nicely browned on all sides. Remove from the pan. 

5. Build the Vegan Greek-Style Bowl

Divide cooked kritharaki between two bowls and top with fresh vegetables, cooked vegan pork chunks, and vegan Greek-style yogurt. Sprinkle with fresh herbs and season with lemon juice, olive oil, and salt.  

 

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Why You’ll Love This Recipe 

• Quick and easy - ready in just 30 minutes.
  
  

• One pan recipe - done with minimal effort.
  
  

• Incredible textures - thanks to tender Juicy Marbles Baby Ribs, chewy rice cakes and silky, slurpy sauce. 
  
  

• Packed with plant-based proteins - each serving of Juicy Marbles Baby Ribs contains 32g of plant-based protein.
  
  

• Bold, spicy, umami-packed sauce - the result of a beautiful culinary dance between soy sauce, gochujang, gochugaru, garlic, ginger, and rice vinegar.  

Key Ingredients for Korean-Inspired Plant-Based Gochujang Ribs

• Juicy Marbles Baby Ribs not only take care of your daily protein intake but also turn perfectly fall-off-the-bone tender in just 20 minutes.
  
  

• Garlic, green onion, and ginger are the building blocks of this recipe.
  
  

• Gochujang and Gochugaru, both staples of Korean cuisine, are the flavor heroes carrying this dish. Gochujang is fermented korean chili paste, providing subtle sweetness and gentle spiciness. And Gochugaru, which are ground sun-dried red hot chilli peppers, add a moderate smoky heat.
  
  

• Soy sauce, rice vinegar, and sesame oil are essential ingredients for balance, depth, and richness in the sauce.
  
  

• Vegetable stock forms the base of the sauce. Use homemade or store-bought stock, or dissolve a stock cube in hot water.
  
  

• Rice cakes or TTeok, come in different shapes and sizes and can usually be found in Asian supermarkets. This chewy, bouncy, gluten-free carb is a fantastic alternative to steamed rice or noodles
  
  

• Cornstarch is used as a thickening agent in this recipe (it’s gluten-free as well!), making the sauce silky smooth and perfectly slurpy. If you prefer a soupier consistency, feel free to omit it. The starch from the rice cakes will naturally thicken the sauce slightly.

 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Garlic press (or fine grater)

• Microplane or fine grater for ginger

• Measuring spoons and cups

• Kitchen scale 

• Small bowl for mixing cornstarch slurry 

• Mixing jug or bowl for sauce preparation

• Large pan or skillet with a lid 

• Wooden spoon or spatula for stirring 

• Tongs for flipping the ribs 
  
  
  

How to prepare Korean-Inspired Plant-Based Gochujang Ribs with Rice Cakes 

1. Prepare your Mise en Place

Chop the aromatics and prepare vegetable stock, if using a vegetable stock cube. 

2. Mix the Sauce

Make the sauce by mixing spring onion, ginger, and garlic you prepare with soy gochujang, gochugaru, brown sugar, soy sauce, and vegetable stock.

3. Prepare the Baby Ribs

Defrost the Juicy Marbles Baby Ribs before you are ready to use them. Once defrosted, remove them from the packaging and slice each rack into 3-4 pieces. Season each piece with salt and pepper.

4. Start Cooking

Brown the ribs in the pan, before adding the sauce mixture. Simmer the ribs until tender, then add the rice cakes and cook for a couple of minutes.

5. Thicken the Sauce

Make a slurry by mixing cornstarch and water, add to the pan, and mix well to incorporate. Let the sauce simmer for a minute before removing from heat.

6. It’s Dinner Time 

Finish the dish with a drizzle of sesame oil and rice vinegar. Sprinkle with finely sliced spring onion and sesame seeds. 

 

 

 

Tips & Tricks

• Swap rice cakes for noodles or steamed rice. In this case, just cook the ribs with the sauce and cook rice or noodles separately according to the packaging.
  
  
• Use tamari instead of soy sauce to make the recipe gluten-free.
  
  
• Use a teaspoon to peel your ginger. Scrape the peel off with the edge of the spoon (the bowl part). This is easier than using a speed peeler and it also removes less of the flesh.
  
  
• Enhance flavor at the end by finishing the dish with sesame oil and rice vinegar after cooking to preserve their strong aroma and taste. Adding them during cooking can mellow out their impact.

 

 

FAQs

Can I make this recipe gluten-free?

Of course! Rice cakes are naturally gluten-free, you just need to swap tamari with soy sauce.

 

What is Gochujang?

Gochujang is a Korean fermented chili paste. A versatile ingredient that can be used in savory cooking and even baking, if you are feeling brave! It has a unique blend of sweet (almost caramelly), spicy, savory, and umami flavors that add a deep, complex element to any dish.

 

Where can I buy Korean rice cakes (tteok)?

You can find Korean rice cakes at most Asian grocery stores, usually in the refrigerated or frozen section, but some also offer shelf-stable ones. 

 

Can I use a different protein?

Of course, you can. You can use any other Juicy Marbles Whole-Cut product, soft or firm tofu, tempeh, or seitan. 

 

Can I eat this as leftovers?

This dish can be stored in an airtight container in the refrigerator for up to 3 days, but it is best eaten fresh. Korean rice cakes and Juicy Marbles Baby Ribs will both soak up the sauce and soften if left sitting in the sauce. 

 

What can I serve this with?

Serve this delicious plant-based meal with a side of kimchi, smashed cucumber salad, garlicky bok choy, or simple shredded white cabbage.