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It Doesn't Taste Like Chicken

Fuss-Free Vegan Recipes

April 20, 2016 189 Comments

Sweet Korean Lentils

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I WON I WON I WON!

I’m so subtle, I know. I’m sure you have heard by now, but if not, Canadian Lentils chose me, along with 4 other awesome bloggers: Koko from Koko’s Kitchen, Lalitha from Taylor Nutrition, Trudy from Eat Live Play, and Adam from Kook Channel, to go film a cooking show in P.E.I. with Food Network Star Chef Michael Smith. Oh boy, was that an experience!

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

My entry was this YouTube video where I featured one of my favourite lentil recipes, Lentil Tacos with Avocado Cilantro Sauce. Apparently, the recipe and my quirky personality were well received, as before I knew it, I was on a terrifying little plane on my way to see Chef Michael Smith.

A full day of filming was dedicated to just little ol’ me! At first, I wondered how in the world, it would take so long to film a 15 minute recipe, but the day quickly flew by.

Chef-Michael-Smith-Filimg-with-Sam-Turnbull-Canadian-Lentils-05

Filming in front of this giant crew and eight (yes eight) cameras pointing at me, was such a fun/stressful/scary/amazing/exciting/awkward experience… and I absolutely loved it. Someone give me a cooking show please. I want to do this all the time!

That’s not to say it was easy, because it certainly wasn’t.

The director and Chef Michael Smith would give me a 627 instructions (or something like that): look here, say this, don’t say that, don’t talk about what you’re doing, but talk about something, don’t say that you are chopping an onion, tell me why you’re chopping an onion… “errr… so that it’s chopped?”

It went on like that. Then they follow up all of these instructions by saying “act natural”. See how natural I am ↓↓↓ haha! 😁

Chef-Michael-Smith-Filimg-with-Sam-Turnbull-Canadian-Lentils-02

I would be chopping up an extremely underripe mango (apparently the camera can’t tell) and then suddenly someone would run in to do a close-up of my mango chopping skills (which are hugely lacking p.s.).

Meanwhile, I’m inching away from the camera afraid of injuring the expensive technology with Michael’s large chef knife and the camera man keeps chasing me getting closer and closer to my awkward chopping.

Chef-Michael-Smith-Filimg-with-Sam-Turnbull-Canadian-Lentils-04

Regardless of my chopping skills, and lack of knowing what to say, I seemed to work my way through filming, and I was even able to break the entire crew at one point and make them all burst into laughter when they weren’t supposed to. FINALLY!!

Hardest part for sure was that there was a roomful of people that I was having a completely one-sided conversation with. I literally couldn’t tell if anyone was remotely interested in what I was yabbering on about, because they couldn’t respond.

At least I know that everyone enjoyed the food. After every cut, the crew would swarm my tacos and quickly devour them all. Wooing the world one delicious vegan meal at a time. Muhahaha!

Chef-Michael-Smith-Filimg-with-Sam-Turnbull-Canadian-Lentils-01

I can’t reveal all the secrets, because there were some fun (and slightly evil) surprises they had in store for us, but I just can’t wait to see/ I am terrified to see the final videos!

Update: You can now see the final video here.

Chef-Michael-Smith-Filimg-with-Sam-Turnbull-Canadian-Lentils-03

Isn’t that a lovely looking crew?? It’s so much fancier than the crew I am used to (me, myself, and I).

To celebrate the end of the festivities, Chef Michael Smith taught me how to use a knife to cut the top off of a champagne bottle.

A big thank you to Ethan from Food Bloggers of Canada for taking all of these photos (and driving my hungover self around P.E.I. the day after the shoot).. what… champagne… And to Rachel from Canadian Lentils for filming this video (and just generally being awesome).

I wanted to share a recipe in celebration of this super fun event, and since I already posted the Lentil Tacos with Avocado Cilantro Sauce, I decided to make a brand spanking new lentil recipe, cause can you ever have too many lentils? The answer is no.

 

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

So here we go my friends. All you need is 15 minutes, a few go-to ingredients, and boom, flavour-packed Sweet Korean Lentils are on the table. These lentils are sweet and mildly spiced, a serious nod to Korean BBQ.

These Sweet Korean Lentils reminds me of when I lived in LA, and my roommate Ashely and I would frequent this little Korean restaurant. They always served this sweet and tangy beef. Now obvi I wasn’t going to make that, but this is why I love lentils, anywhere a recipe calls for ground beef, you can pretty much sub lentils. A much healthier and friendlier option, and oh so delicious.

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

To make Sweet Korean Lentils: mix all the sauciness together. Um, hello delicious looking sauce!

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

Sauté up some onion.

Side note: Are you supposed to use signed wooden spoons, or are you supposed to display them? I decided the spoon would have a lot more love and appreciation if it was used in my daily life, so I am going to cook with it. My mom sometimes wishes I was more sentimental… oops.

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

Now add your lentils and sauciness to the pan.

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

Cover and simmer for around 10 minutes until the lentils are cooked and tender, and most of the sauce is absorbed.

Serve over rice and garnish with green onions and sesame seeds. I also used this as a lettuce wrap filling and my oh my it was scrumptious.

A big final thank you to Canadian Lentils and Chef Michael Smith for having me. ❤️

Bon Appetegan my friends.

Sweet Korean Lentils. All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make! #itdoesnttastelikechicken

4.65 from 87 votes
Print
Sweet Korean Lentils
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make!

Course: Main Course
Cuisine: Korean
Servings: 4 Servings
Calories: 253 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
For the sauce:
  • 2 cups water
  • 1/4 cup soy sauce
  • 2-3 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
For the Lentils:
  • 1 tablespoon light oil (such as canola, vegetable, or peanut oil)
  • 1/2 yellow onion, chopped
  • 1 cup red lentils
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds
  • Cooked rice for serving
US Customary - Metric
Instructions
  1. In a medium bow, mix together all the sauce ingredients.
  2. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.

  3. Serve by spooning over rice, and garnishing with the green onions and sesame seeds.

Bon appetegan!

Sam.



https://www.amazon.com/gp/product/0147530350/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=itdottalich-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0147530350&linkId=ed8972407b84b428a262b3809b4a7249

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Categories: 30 minutes or less Tags: #LoveLentils, sweet korean lentils, vegan bulgogi, vegan bulgogi recipe, vegan korean recipe

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Reader Interactions

Comments

  1. Becca says

    February 4, 2019 at 7:04 pm

    How much is a serving?

    Reply
    • Sam Turnbull says

      February 5, 2019 at 3:14 pm

      1/4 of the recipe. About 1/2 cup.

      Reply
  2. Wendy says

    February 2, 2019 at 5:24 pm

    My new favourite comfort food! So sweet, spicy, filling and easy to make. All your recipes are fab Sam, thank you x

    Reply
    • Sam Turnbull says

      February 5, 2019 at 1:52 pm

      Aww so thrilled you think so, Wendy 🙂

      Reply
  3. Ann Matthews says

    January 27, 2019 at 6:37 pm

    You are so fun to watch! I have your cookbook, love it! And I can’t wait to try this recipe!

    Reply
    • Sam Turnbull says

      January 28, 2019 at 11:00 am

      Aww thank you so much, Ann!! So thrilled you are loving my work 🙂

      Reply
  4. Madeline says

    January 11, 2019 at 8:02 pm

    I just have to say that I’ve made this twice, and it’s such a keeper. I’ve reduced the sugar slightly, but that’s just me. Other spice levels are all great; this time I added a splash of rice vinegar just for a little zing.

    We had this for dinner with short-grained rice, wakame salad and homemade kimchi — AMAZING!

    Thank you for all these stupendous and life-changing recipes.

    Reply
    • Sam Turnbull says

      January 14, 2019 at 10:44 am

      You’re most welcome, Madeline! So thrilled you loved it so much 🙂

      Reply
  5. Penny says

    January 5, 2019 at 11:46 pm

    I made this tonight–I had all of the ingredients on hand, and it was easy to make and really tasty–my husband loved it too and asked me to make more–thanks for the recipe! 🙂

    Reply
    • Sam Turnbull says

      January 7, 2019 at 4:01 pm

      Aww that’s wonderful!! Thrilled you both enjoyed it so much, Penny 🙂

      Reply
  6. Alicia says

    November 21, 2018 at 8:10 pm

    Did you use whole or split red lentils? I can’t find whole red lentils.

    Reply
    • Sam Turnbull says

      November 24, 2018 at 10:40 am

      Split.

      Reply
    • Lisa says

      December 26, 2018 at 8:56 pm

      Made this today. Delicious. Although the 8-10 minute cook time?? It took a full 30 minutes for it to cook through and for the lentils to soften. Typo or did you use an Insta or some kind of quick cooking lentils?

      Reply
      • Sam Turnbull says

        January 3, 2019 at 10:31 am

        Red lentils take about 10 minutes to cook. Did you perhaps use a different type of lentil? Green or brown lentils take 20 minutes or longer.

        Reply
  7. Laura says

    November 18, 2018 at 10:53 pm

    These were really tasty- made them to serve with some bibimbap and they added great flavor and extra protein to the dish in place of meat and egg (although I sent a pic to my brother who just moved to Korea and he said it was NOT bibimbap. Whatever lol.). My 5 year old and “vegan at home” husband liked them too.
    I have to admit I was skeptical at first- I always am when trying a new persons recipe, but now I’ll definitely have more confidence to try other recipes from you! My lentils were mushy but afterwards I read your advice in the comments about making sure the temp is low, so I’ll try that next time. Thanks!

    Reply
    • Sam Turnbull says

      November 19, 2018 at 8:58 am

      Aww so happy you loved them, Laura and I hope you enjoy many more of my recipes. 🙂

      Reply
  8. Mac says

    November 18, 2018 at 12:10 am

    Quick question, what type of brown sugar are you using for this

    Reply
    • Sam Turnbull says

      November 18, 2018 at 9:17 am

      Any kind will do.

      Reply
  9. Lynn says

    November 15, 2018 at 6:15 pm

    I love this. I made it for the second time tonight. Just one question… Why is mine light brown, almost beige, when. Yours is so dark? I followed the recipe exactly.

    Reply
    • Sam Turnbull says

      November 17, 2018 at 4:36 pm

      So happy you enjoyed it! The darkness comes from the soy sauce, so I probably just used a much darker soy sauce than you did. As long as it tastes great tho, that’s all that matters!

      Reply
  10. Lucie says

    October 27, 2018 at 6:10 pm

    Its the second recipe I made from your website the first one being the vegan cream of mushroom soup. I have already made twice the mushroom soup and I will do the sweet Korean lentils again. The only change I made to this recipe is to replace the red pepper flakes with sriracha. These two recipes are amazing and you had me convince to buy your book. I love the sweet Korean lentils recipe because I’m new at being vegan and I don’t have a lot good recipes for lentils. I struggle a little bit to try to eat more lentils instead of tofu and chickpeas and this recipe will help me to eat more diversify.
    Thank you for the recipe

    Reply
    • Sam Turnbull says

      October 28, 2018 at 8:16 pm

      Aww that’s wonderful, Lucie! Thrilled you are enjoying my recipes so much, and I hope you love the cookbook!

      Reply
  11. Erin O says

    October 9, 2018 at 9:20 pm

    Insanely good! So easy. Thanks so much for the recipe.

    Reply
    • Sam Turnbull says

      October 11, 2018 at 9:46 am

      So happy you enjoyed it, Erin 🙂

      Reply
  12. Anne says

    October 1, 2018 at 6:39 pm

    This is finishing up on the stove now. I had a taste, but my lentils are still a bit firm. I think I’ve found a new favorite!

    Reply
    • Sam Turnbull says

      October 3, 2018 at 4:15 pm

      Cook a little longer to ensure your lentils are softened.

      Reply
  13. Julia says

    September 14, 2018 at 1:47 pm

    Hi !
    Your recipe looks yummy, I will definitely give it a try. … with a substitution (soy sauce is not gluten free … unless you buy the ones that are specifically marked as GF).

    Congrats on your recipe making appearance on the show- it looks great !

    Julia

    Reply
    • Sam Turnbull says

      September 14, 2018 at 7:38 pm

      Thanks, Julia. Enjoy!

      Reply
  14. Karen says

    September 6, 2018 at 10:37 am

    This recipe is absolutely amazing!!!! I made it on the weekend and have been eating the leftovers all week long. I used green lentils though instead of red lentils because I thought that red lentils would make the dish too mushy. As such, the amount of water you called for in the recipe wasn’t enough, as my lentils were on the crunchy side. How much water would you recommend if using green lentils? And, do the red lentils in your recipe get mushy?

    Reply
    • Sam Turnbull says

      September 8, 2018 at 8:36 am

      Glad you enjoyed the recipe! The red lentils do not get mushy as long as you very gently simmer them (and don’t boil them). The water content for green lentils should be about the same amount but they will take about twice as long to cook at a gentle simmer. Enjoy!

      Reply
  15. Joey says

    August 27, 2018 at 4:52 am

    Hi Sam! I love this recipe. Do you think TVP would be good instead of the lentils for a bit of a change?

    Reply
    • Sam Turnbull says

      August 27, 2018 at 11:43 am

      Thanks Joey! You might have to adapt the water quantities a bit, but I am sure it would be yummy. Enjoy!

      Reply
  16. Karen says

    August 18, 2018 at 6:58 pm

    I’ve been looking at this recipe for over a year now! I finally made it tonight as I was looking for something flavourful, easy to make and everything was already in my pantry and fridge. I must say these lentils pack a huge punch of flavour. My mouth is very happy right now. Just the right amount of heat and yummy flavour. Now that I know how good this is it will become a favourite in my household. Thank you!

    Reply
    • Sam Turnbull says

      August 19, 2018 at 11:00 am

      That’s wonderful, Karen! So thrilled you got around to trying them and enjoyed them so much 🙂

      Reply
  17. Kim Siever says

    August 6, 2018 at 10:12 pm

    It’s pretty tasty. The family liked it. I used canned lentils though and omitted the water. You have to cook off some of the moisture from the soya sauce though.

    Reply
    • Sam Turnbull says

      August 9, 2018 at 10:24 am

      Oh yes, canned lentils would not be great for this recipe. By cooking the lentils in the sauce they absorb all of the flavours.

      Reply
      • Kim Siever says

        August 9, 2018 at 11:55 am

        Cooked lentils worked just fine. 🙂

        Reply
        • Kim Siever says

          August 9, 2018 at 11:55 am

          And by cooked lentils, I, of course, meant canned lentils.

          Reply
        • Sam Turnbull says

          August 13, 2018 at 9:05 am

          Great! Happy you enjoyed.

          Reply
  18. Amber says

    July 12, 2018 at 7:11 pm

    Another great recipe, Sam!

    Perfect weekday meal, comes together quickly and uses ingredients I always have around the house. This is the type of meal you need to show people when they say eating vegan is expensive, this is a great cheap meal. Paired it with some Ontario asparagus. Delish!

    Reply
    • Sam Turnbull says

      July 13, 2018 at 11:16 am

      Awesome!! So happy you enjoyed it so much, Amber 😀

      Reply
      • Jill says

        July 14, 2018 at 9:19 pm

        Winner-winner-non-chicken dinner! I just made for this for dinner. Amazing flavor! Thank you!

        Reply
        • Sam Turnbull says

          July 16, 2018 at 9:37 am

          Haha! So awesome! Thrilled you enjoyed it, Jill 🙂

          Reply
  19. Karla says

    July 4, 2018 at 12:54 pm

    Dude, SO GOOD! I have often made the ground beef counterpart to this recipe, which we all love, and I think I actually prefer this one.

    I have been trying to eat meat-free for a while now for personal reasons, though the rest of my family (husband and four kiddos) still eats meat. Sometimes I make something a bit different for me, but of course I’d rather just make one meal for all of us.

    I have enjoyed using lentils for a lot of things and wanted to find another recipe specifically for red lentils. This was the first one I picked; we had it last night and it was a huge hit. Will definitely be making it again! Served it on top of rice with broccoli.

    Reply
    • Sam Turnbull says

      July 8, 2018 at 12:43 pm

      Oh that’s so awesome, Karla!! Thrilled you enjoyed it so very much. Thanks for the lovely comment 🙂

      Reply
  20. Beryl says

    July 3, 2018 at 1:19 pm

    Simply delicious. Deliciously simple! Thank you!

    Reply
    • Sam Turnbull says

      July 3, 2018 at 4:30 pm

      You’re most welcome, Beryl 🙂

      Reply
  21. Jennifer R says

    May 22, 2018 at 4:10 pm

    I’ve been cooking only vegan dishes for ny husband for almost 4 years now (he’s not vegan). As evidence of how much he liked this, he ate leftovers for lunch the next day, which is a first! Thanks for a great eat rest recipe!

    Reply
    • Jennifer R says

      May 22, 2018 at 4:11 pm

      Typo: I meant “great recipe.”

      Reply
    • Sam Turnbull says

      May 24, 2018 at 10:56 am

      That’s wonderful! Thrilled you both enjoyed it so much 🙂

      Reply
    • Crystal says

      June 12, 2018 at 12:28 am

      Was it supposed to be spicy? Followed the recipe and I find it on the spicy side

      Reply
      • Sam Turnbull says

        June 15, 2018 at 8:25 am

        A little bit. If you prefer no spice, just omit the crushed red pepper flakes. 🙂

        Reply
  22. Cat says

    May 20, 2018 at 8:57 pm

    Your recipe for Korean Lentils was outstanding, can’t wait to make it again absolutely Delish, Thanks ☮️

    Reply
    • Sam Turnbull says

      May 22, 2018 at 1:58 pm

      Woohoo! Thrilled you enjoyed it, Cat 🙂

      Reply
  23. Saturnalia says

    May 13, 2018 at 6:37 pm

    I love this for stuffing steamed buns (bao). This recipe is now the main reason I keep red lentils in the house! We love it!!

    Reply
    • Sam Turnbull says

      May 15, 2018 at 12:56 pm

      OMG that’s a brilliant idea!!! I need to try that. So happy you love it so much 🙂

      Reply
  24. Gina says

    May 4, 2018 at 11:53 am

    Can you substitute the soy sauce for coconut aminos? I’m trying to stay away from soy as much as possible.
    I can’t wait to try this recipe.

    Reply
    • Sam Turnbull says

      May 4, 2018 at 1:52 pm

      Absolutely, enjoy!

      Reply
  25. Amy says

    April 30, 2018 at 10:33 am

    Just want to let you know that your lentils are being enjoyed all over the world! My mother-in-law in Panama sent me this recipe a few months ago and said it was delicious and easy (my favorite). I’ve made it in probably 5 or 6 huge batches since then. I passed the recipe on to my friends and they love it too! I took some to a birthday party recently and it got favorable reviews despite being the lone vegan dish in a sea of pulled pork and potato salad. The hostess even asked to keep some! We have eaten it with rice and quinoa, as a stew, and over steamed broccoli. Yum!

    Reply
    • Sam Turnbull says

      May 2, 2018 at 8:48 am

      Haha that’s awesome! So happy to hear that, Amy! Love that it’s being enjoyed all over the world 🙂

      Reply
  26. Sarah says

    March 10, 2018 at 11:41 am

    WHOAH!

    When I first read this recipe I was skeptical, I frequently find lentil recipes to be overwhelmingly “lentil-y”. But this was a slam dunk! Every one in the house loved it! We served it with roasted zucchini and corn which complimented it really well. Definitely going to be a new staple at our house!

    Reply
    • Sam Turnbull says

      March 11, 2018 at 9:48 am

      Haha! Wonderful!! Thrilled you enjoyed it so much, Sarah 😀

      Reply
  27. Sara says

    February 4, 2018 at 9:58 pm

    This recipe was awesome. And so quick to make. Even my husband who claims “hates lentils” ate it and enjoyed it. Huge win! Thank you!

    Reply
    • Sam Turnbull says

      February 6, 2018 at 6:07 pm

      Yay!! So happy you both enjoyed it so much 🙂

      Reply
  28. Monise says

    January 21, 2018 at 8:18 pm

    Hi Sam!
    My daughter and I tried this recipe tonite during I must say it was absolutely yummy!!! Thank you for for sharing your recipes. This one will become a regular for our family and we will be trying many more.
    Monise

    Reply
    • Sam Turnbull says

      January 24, 2018 at 12:04 pm

      Yay! So happy you and your daughter enjoyed it, Monise. I hope you enjoyed many more!

      Reply
  29. Shea says

    January 13, 2018 at 7:46 pm

    So yum! But mine isn’t that pretty color you have in the pics. Any idea why?

    Reply
    • Sam Turnbull says

      January 14, 2018 at 3:11 pm

      Glad you enjoyed! Soy sauces can range hugely in colour, I believe I might have used tamari that day (gluten-free soy sauce), which is extra dark, so I am guessing that’s why yours is a different colour.

      Reply
  30. Diane says

    December 30, 2017 at 3:41 pm

    Winner winner LENTIL dinner! Perfectly balanced and delicious . Thank you

    Reply
    • Sam Turnbull says

      December 31, 2017 at 9:40 am

      Woohoo! Thrilled you loved it, Diane 🙂

      Reply
      • Diane says

        December 31, 2017 at 11:22 am

        Mmmm thank you for sharing such a delicious recipe. Have added sweet Korean eggplant and lentil Ragusa to my must try list,

        Reply
        • Sam Turnbull says

          December 31, 2017 at 3:46 pm

          You’re most welcome, Diane 🙂

          Reply
  31. Lori says

    December 20, 2017 at 10:47 am

    So much to like here! But, especially, the ease! Turns out the specific taste wasn’t especially for me (though hubby loved it!) but now I know how easy it is to cook red lentils, and I plan to use this recipe as a jumping off point. Meanwhile, I would like to recommend to use the lower amount of sugar (or less) and to share what I learned: that “red lentils” are different from “red split lentils.” Thanks for publishing!

    Reply
    • Sam Turnbull says

      December 20, 2017 at 12:09 pm

      You’re welcome, Lori. Bulgogi (the Korean beef recipe I based this dish on), is indeed sweet, so that’s why the sugar is added. Glad your husband enjoyed it 🙂

      Reply
  32. Tiera says

    December 2, 2017 at 11:59 pm

    Hi! This looks delicious! I’ve only made
    Lentils one other time, so I’m very new to cooking with them. Do I have to use red lentils? Or will green or brown work? I don’t know what the difference is. Thank you.

    Reply
    • Sam Turnbull says

      December 3, 2017 at 11:34 am

      Hi Tiera, red lentils are much faster to cook, they take about 10 minutes, make sure to keep them at a low simmer so they don’t get mushy. Green or brown lentils can be substituted but they take about twice as long to cook, about 20 minutes, they also have a slightly different texture. ENjoy!

      Reply
      • Tiera says

        December 6, 2017 at 10:27 pm

        Thank you! I couldn’t find red lentils, trying it tonight with green lentils.

        Reply
      • Ruthanne says

        January 18, 2018 at 9:20 pm

        Will red split lentils work in this recipe? Thanks!

        Reply
        • Sam Turnbull says

          January 19, 2018 at 10:00 am

          Yep! Enjoy 🙂

          Reply
  33. Jessica says

    November 18, 2017 at 10:36 am

    OMG!!! Delicious!! This is my favorite lentil recipe ever! I changed things just a bit and sautéed the green onion, garlic, and ginger in oil (a mix of sesame and olive) then added the sauce (soy, sugar, water, and a little rice vinegar), brought the liquid to boiling and then added lentils. Serve with Kim chi!!!

    Reply
    • Sam Turnbull says

      November 18, 2017 at 4:50 pm

      Thrilled you love it, Jessica!

      Reply
  34. O says

    November 13, 2017 at 2:01 pm

    Hi – I am new to cooking and do not have any of the light oils you list. I have only olive and grapeseed. Would either of those work? No problem if not. I can always buy another oil today but wanted to check before I do as I have not had to use any other oils yet. If I buy, which of three (if any) do you use the most in your recipes? I can always get that one.

    Thanks!

    Reply
    • Sam Turnbull says

      November 13, 2017 at 6:34 pm

      Hi O, by light oil, I just mean light in flavour. Olive oil has a strong flavour but grapeseed is light so that will work fine. Enjoy!

      Reply
  35. Rebecca Magana says

    November 13, 2017 at 8:33 am

    Hello good morning!

    We recently became lentil addicts after going Vegan a couple of months ago, and we love this recipe! Thank you for sharing, it’s definitely a go to especially during the cold months.

    Rebecca and Vero

    Reply
    • Sam Turnbull says

      November 13, 2017 at 6:24 pm

      I’m a lentil addict too and this is one of my fave recipes! Thrilled you love it so much, Rebecca 🙂

      Reply
  36. Kari says

    October 13, 2017 at 12:01 pm

    Another winner in our house, Sam. Thanks!

    I highly recommend topping with green onions because it goes really well with the lentils, rice, and sauce, and I also recommend you toast your sesame seeds – because that’s just delicious.

    Reply
    • Sam Turnbull says

      October 14, 2017 at 3:06 pm

      Oh yes, toasted sesame seeds are awesome!! So happy it was enjoyed, Kari 🙂

      Reply
  37. Danielle says

    September 12, 2017 at 11:38 am

    So delicious! Such a great reminder of the Korean bulgogi I used to have years ago 🙂

    Reply
    • Sam Turnbull says

      September 13, 2017 at 9:28 am

      Yay! So happy you enjoyed it, Danielle!

      Reply
  38. Terry says

    September 3, 2017 at 8:59 pm

    OH NO….my bad. ..the whole time I was eating this I was thinking it needs garlic.
    I hand wrote this recipe and didn’t put the garlic in.
    I will try it again…with the garlic.
    Will still omit the sesame oil though.
    If you love lentils this is a must try.

    Reply
    • Sam Turnbull says

      September 4, 2017 at 10:42 am

      Haha! No problem, so happy you enjoyed it, Terry 🙂

      Reply
  39. Terry says

    September 3, 2017 at 8:26 pm

    The lentils flavor and texture were very favourable. ,
    I love lentils but for my taste the next time I prepare this I will cut the crushed red pepper and brown sugar in half.. I will also cut out the sesame oil (I don’t care for the taste.)
    The next time I make this (tailored to my taste) I’m sure I’m gonna love it.
    Thank you for sharing.

    Reply
  40. egee says

    August 29, 2017 at 12:38 am

    This tastes great.

    The liquid does not get absorbed before the lentils turn to mush. I cut back on the liquid and still have the same problem.

    Will keep working on it.

    Reply
    • Sam Turnbull says

      August 29, 2017 at 10:10 am

      Hi egee, make sure you keep your lentils at a low simmer. If the temperature is too high, that is what will turn your lentils to mush. Enjoy!

      Reply
    • kat says

      November 24, 2017 at 6:45 pm

      We made ours with green lentils because they don’t get as mushy and it was delicious all the same!

      Reply
      • Sam Turnbull says

        November 25, 2017 at 10:18 am

        Awesome!

        Reply
  41. Michelle says

    August 17, 2017 at 7:10 pm

    I just made this and it is absolutely divine! My new favorite recipe!

    Reply
    • Sam Turnbull says

      August 18, 2017 at 12:55 pm

      Woohoo! Thrilled you love it so much, Michelle, and that you found your new favourite 🙂

      Reply
  42. Patti says

    August 10, 2017 at 4:55 pm

    Hi Sam! I made these for our monthly vegan potluck. I doubled the recipe hoping to bring home some leftovers. Ha- not a bit left : )
    These are so easy & delish! I am making them again tonight with cauliflower “rice”
    Thanks!

    Reply
    • Sam Turnbull says

      August 11, 2017 at 1:06 pm

      Hahaha! Love it! So happy it was enjoyed by everyone 🙂

      Reply
  43. pralinesloth says

    July 24, 2017 at 3:35 pm

    thanks for the recipe – we loved it and will be making it again! do you think the lentils as prepared would freeze well?

    Reply
    • Sam Turnbull says

      July 25, 2017 at 9:20 am

      So happy you enjoyed it! I don’t think it would freeze well, no. The lentils will likely turn to mush once thawed. Hope that helps!

      Reply
  44. Kristi says

    July 21, 2017 at 9:08 am

    Hey Sam, I have a question about the serving size. Thank you for providing nutrition information. It’s helpful because I’m counting calories! I see that it’s four servings, but do you know about how much a serving would be? I’m trying to branch out and make more meals, but have a hard time when it isn’t a precise number of things I can count or whatever. I could probably eyeball it, but the OCD part of me won’t allow that. Hoping to make this tonight!

    Reply
    • Kristi says

      July 21, 2017 at 12:23 pm

      Um…forgive me for the question. I will just make it, then scoop out with measuring cups until I’ve measured all of it, and divide by four to get my serving size. Sorry, it has been a long week. And I think the heat is getting to me.

      Reply
      • Sam Turnbull says

        July 21, 2017 at 5:47 pm

        Haha! No problem! Glad you were able to sort it out 🙂

        Reply
  45. Chip says

    May 30, 2017 at 9:11 pm

    Lentils were mushy, but the flavor was great! My wife is a hard one to please, and she loved them. I will make again with less water. Thank you for the recipe!

    Reply
    • Sam Turnbull says

      May 31, 2017 at 8:34 am

      So happy you enjoyed them. Red lentils are very tender so to ensure they don’t get mushy while still getting cooked through, make sure to keep the heat at a simmer and not boiling. Enjoy!

      Reply
  46. Sophie's Mom says

    March 28, 2017 at 1:07 am

    The flavor on this recipe is fantastic, but my lentils were pretty hard even after absorbing all the liquid. Is it because I used a different kind of lentil other than red? Or any other ideas of where I might have gone wrong? New to the veg lifestyle, so I’m learning as I go.

    Reply
    • Sam Turnbull says

      March 28, 2017 at 9:31 am

      Red lentils take about 10 mins to cook, but green or brown lentils take upwards of 20 mins. So yes, if you used a different kind of lentil, that would be the problem! Next time just keep it at a low simmer and cook longer according to the type of lentil. Enjoy!

      Reply
  47. Winston Parker Ley says

    February 7, 2017 at 7:57 pm

    I’m a little late to this post, but I just made these lentils for the first time and absolutely LOVED them! I had all the ingredients on hand and it couldn’t have been easier. I added some cubed tofu and skipped the rice to reduce carbs… I ate three servings, so I probably “undid” whatever skipping the rice “did”.

    Reply
    • Sam Turnbull says

      February 8, 2017 at 5:11 pm

      Hahaha, love it. So happy you loved them so much Winston!

      Reply
  48. Jay says

    December 14, 2016 at 4:52 am

    This was really good! I did accidentally cook too long and mine turned into mush, but it was delicious mush! I really liked the sauce. Do you think it would work well for a stir fry?s

    Reply
    • Sam Turnbull says

      December 14, 2016 at 10:29 am

      Haha, yeah that can happen with red lentils as they cook so quickly. Make sure to keep them at a simmer and not boiling. Yes, they would work well in a stir fry, just prepare them separately from the veggies and layer them on the rice. Yum!

      Reply
      • Jay says

        December 14, 2016 at 5:18 pm

        Thanks for the reply. I meant the actual sauce (without the lentils). For example, stir frying some vegetables and adding the sauce ingredients at the end.

        Reply
        • Sam Turnbull says

          December 14, 2016 at 8:17 pm

          Oh I see. Yes, but it would need some less adjusting… less water and probably a little cornstarch. I would have to play around with it to know the measurements, but you are welcome to experiment. 🙂

          Reply
        • Allison says

          November 9, 2017 at 12:01 am

          I’ve done this recipe for stir fry and just mixed 1 tbsp of cornstarch with the same amount of water as soy sauce and it was delicious! The 2 cups of water is to cook the lentils so if you’re using just the sauce then you’ll want equal parts water and soy sauce but this sauce doesn’t thicken on its own so you need the cornstarch so it coats your veggies nicely and isn’t just water sitting at the bottom of the bowl!
          Hope this helps 🙂

          Reply
  49. Kristina says

    December 13, 2016 at 9:51 am

    I just made this last night and it was AMAZING, I never knew lentils could taste so good! This will be a dish I make often.

    Thank you for sharing!!

    Reply
    • Sam Turnbull says

      December 13, 2016 at 12:31 pm

      That’s why lentils are awesome! They take on any flavour you give them. So happy you dug this recipe so much Kristina!

      Reply
  50. Angie Pickett says

    December 1, 2016 at 8:40 pm

    Made this for dinner. Easy to make and great flavors. Will be a fish I make often. Served it with shredded cabbage, diced carrots, red onion and jalapeño with your miso peanut dressing.

    Thanks for the great recipes!

    Reply
    • Sam Turnbull says

      December 2, 2016 at 9:13 am

      I think you mean “a dish you make often” not a fish. Hahaha! So happy you loved it Angie 🙂

      Reply
      • Ang says

        December 2, 2016 at 1:05 pm

        Ha – yes dish not fish. I hit send too soon and cannot figure out how to change. Thanks again – have a great weekend!

        Reply
        • Sam Turnbull says

          December 3, 2016 at 9:47 am

          Haha! No problem. You have a lovely weekend too!

          Reply
  51. Erin says

    October 22, 2016 at 9:54 pm

    This recipe was so good, quick and easy. I didn’t deviate from the recipe at all except when time to garnish. In addition to the sesame seeds and green onions, you MUST add a squirt of siracha and lots of chopped cilantro. OMG, yum! But this is a delicious recipe. I love lentils anyway and korean cuisine so this was a great switch-up from my normal prep.

    Reply
    • Sam Turnbull says

      October 23, 2016 at 9:51 am

      Oh yay!! So happy you loved it Erin! I too am a HUGE fan of sriracha!!

      Reply
  52. Ryan says

    September 28, 2016 at 2:48 pm

    Thanks for this recipe. It’s so easy and tasty! I sautéed the onions with a dollop of gochujang (Korean red paper paste) for extra heat.

    Reply
    • Sam Turnbull says

      September 29, 2016 at 9:39 am

      Oooh love that idea! So happy you loved the recipe 🙂

      Reply
  53. Salima says

    September 18, 2016 at 1:19 pm

    Another gem!! You’re a genius, I love these flavours and what better way to have them than with super healthy lentils!! Thank you!

    Reply
    • Sam Turnbull says

      September 19, 2016 at 9:43 am

      Aww shucks! Thrilled you enjoyed them. I love me some lentils! 🙂

      Reply
  54. Kristin says

    July 20, 2016 at 9:31 pm

    Thank you Sam for such a wonderful recipe! I made it right now and am thoroughly enjoying it. 🙂

    Reply
    • Sam Turnbull says

      July 22, 2016 at 8:04 am

      Yay! So happy you are enjoying it Kristin 🙂

      Reply
  55. Alyssa says

    July 13, 2016 at 11:59 pm

    Made this today and topped it on a bun with some spinach, red onions, bell pepper, and a healthy dose of sriracha – totally delicious!

    Reply
    • Sam Turnbull says

      July 14, 2016 at 11:12 am

      Oh I love that idea! Kind of like Korean inspired sloppy joe!

      Reply
  56. Tori says

    July 10, 2016 at 1:38 pm

    I’ve literally never commented online but had to say this recipe is so delicious and easy. I made a batch and froze individual portions to take out and heat up whenever I want. I’ve made it several times and always have some in my freezer. Thanks for the recipe!

    Reply
    • Sam Turnbull says

      July 10, 2016 at 1:50 pm

      Awww shucks, well I am flattered that this recipe inspired you to comment!! So very happy you love the recipe so much! Great idea to freeze individual portions. Thanks for commenting Tori 🙂

      Reply
  57. Angela Peavy says

    July 7, 2016 at 12:18 pm

    Why is the sodium so high? Is there a way to reduce the sodium?

    Reply
    • Sam Turnbull says

      July 7, 2016 at 12:40 pm

      Just reduce the soy sauce to your own taste preferences.

      Reply
  58. Kathleen Morris says

    June 29, 2016 at 11:11 pm

    Why don’t you use brown rice?Kathleen

    Reply
    • Sam Turnbull says

      June 30, 2016 at 9:06 am

      You can use whatever kind of rice you like 🙂

      Reply
  59. Emily says

    June 29, 2016 at 7:13 pm

    Love this recipe! It is especially helpful during the weeks that I crave take-out but my bank account is in the cents!lol…My only problem is that I’ve only had green lentils, both times I’ve prepared it, and it took about 40 minutes for the darn liquid to absorb, but it was worth the wait. This recipe also helps me meal prep for work for about 3 days out of my work week(minus the day it was originally cooked–I devour that serving immediately, of course). Thanks!

    Reply
    • Sam Turnbull says

      June 30, 2016 at 9:05 am

      So happy you love the recipe! Yes, green lentils will take much longer. Red lentils will only take about 10 minutes to cook. 🙂

      Reply
  60. Karen Carpio says

    June 12, 2016 at 7:03 pm

    How much lentils for this recipe?

    Reply
    • Karen Carpio says

      June 12, 2016 at 7:48 pm

      1 cup xD i didn’t see it the first time

      Reply
      • Sam Turnbull says

        June 13, 2016 at 10:05 am

        Haha, no problem Karen!

        Reply
  61. Amy says

    June 7, 2016 at 7:44 pm

    So quick and easy! Even our 3 year old liked it. Only change I made was reducing the sugar by 1/3 and that was spot-on for our taste buds. Thanks for sharing.

    Reply
    • Sam Turnbull says

      June 8, 2016 at 8:35 am

      Yay! So happy you and your 3 year old loved it so much. Thanks for leaving a comment Amy! 😀

      Reply
  62. Veronica says

    May 31, 2016 at 7:08 pm

    I’m eating this as I type! I served it over Birds Eye wild rice blend with broccoli and carrots. Yum! I also used Braggs instead of soy sauce and black strap molasses instead of brown sugar

    Reply
    • Sam Turnbull says

      June 1, 2016 at 3:04 pm

      Ooo sounds delish! So happy you are enjoying it 🙂

      Reply
  63. Anna says

    May 30, 2016 at 7:42 am

    I can’t stop OMGing! Definitely my new favourite recipe, and my first using red lentils (newly vegan). Am in love with this. I served with baked cauliflower rice and steamed broccoli, so filling and scrumptious can’t wait for leftovers tomorrow! Can I just mention for anyone else in Australia, our tablespoon measurement is larger than US/Can so only 2 tbsps brown sugar needed here (I nearly forgot). Thank you so much Sam 🙂

    Reply
    • Sam Turnbull says

      May 30, 2016 at 9:41 am

      Oh good tip! Thanks Anna. So happy you can’t stop OMGing! hahaha

      Reply
  64. Brenda says

    May 26, 2016 at 6:55 pm

    These were amazing! I added some veggies to the rice – broccoli & cauliflower blend. Tasted like a stir fry! Only better! Thank you thank you thank you for this (and all) your fantastic recipes! Keep up the good work! I’ll be first in line to buy your cookbook 🙂

    Reply
    • Sam Turnbull says

      May 27, 2016 at 9:19 am

      Haha, yay! Thanks Brenda! So happy you loved the recipe, and excited that you’re excited for my book! 🙂

      Reply
  65. Trish says

    May 26, 2016 at 1:02 pm

    I’d love to make this tonight. Got all the ingredients! I also have a bunch of zucchinis sitting in my fridge that really need to get used up. Any suggestions what I might do with them to perhaps compliment and have as a side with the lentils? I’m scouring the internet but have yet to come up with something that’s light, simple and I have ingredients for. Could I throw the zucchinis in with the lentils????

    Reply
    • Sam Turnbull says

      May 26, 2016 at 1:34 pm

      The zucchinis might get soggy if cooked them with the lentils. I recommend sautéing them with the onions, removing the onions and zucchini from the pan, and cooking the lentils following the remaining directions. Then you can stir the onions and zucchinis back in when the lentils are cooked. Otherwise you could spiralize the zucchini and top the zucchini noodles with the lentils, or just sauté the zucchini and serve it beside. Hope that helps!

      Reply
  66. Sarah says

    May 21, 2016 at 4:24 pm

    Made this recipe a week ago, and can’t WAIT to make it again for dinner this evening (rice is already on the stove top). My 12 year old daughter gobbled it up with me last week and absolutely loved it. SO happy to have come across your page and can’t wait to try out more recipes – thank you!

    Reply
    • Sam Turnbull says

      May 22, 2016 at 9:47 am

      Yay!! So very happy you and your daughter loved the recipe so much, I hope you enjoy many more 🙂

      Reply
  67. Emma says

    May 19, 2016 at 11:16 am

    This recipe is absolutely delicious! And you can’t go wrong with it. It know it’s one I’ll make again and again. Thank you so much for sharing it with us, Sam!

    Reply
    • Sam Turnbull says

      May 19, 2016 at 11:54 am

      Yay!! So happy you loved it so much Emma. 😀

      Reply
  68. Izabela says

    May 18, 2016 at 3:47 pm

    Would it keep the taste and quality if I added different lentils???

    Reply
    • Sam Turnbull says

      May 18, 2016 at 4:54 pm

      It would be totally great! If you use green or brown lentils, just keep in mind that they will take longer to cook, about 25 minutes would be my guess. 🙂

      Reply
  69. Kris says

    May 5, 2016 at 9:49 pm

    Does your nutritional information include a serving of rice? When I entered the recipe in the calorie/nutrition tracker I use it only came up with 3.4 grams of fiber and 12.6 grams of protein. I am trying to figure out where the differences might be?

    It looks and sounds delicious. I plan on making it this weekend. Thanks for sharing and I look forward to looking through your site when I have more time. I have bookmarked it.
    🙂

    Reply
    • Sam says

      May 6, 2016 at 9:08 am

      No, the nutrition doesn’t include the rice (you can see that just above the calories). The nutrition information is for one serving, the dish makes four servings. Hopefully that helps?
      So happy you are excited about this recipe Kris, I hope you love it!

      Reply
  70. Srivani says

    May 3, 2016 at 7:30 am

    These were super yummy and super easy – my kind of recipe! Mine weren’t nearly as rich in colour as your picture; might be that my brown sugar was the “golden” light brown. Doesn’t matter… taste was amazing! Thanks Sam.

    Reply
    • Sam says

      May 3, 2016 at 11:33 am

      So happy you enjoyed them! I think it was the soy sauce that mainly made mine such a rich colour… probably just a different band. 🙂

      Reply
  71. Dan says

    April 30, 2016 at 12:32 pm

    Mmm, Mmm, Mmm!! The hits just keeping on coming on your site, Sam. This was such a knockout recipe and sooo easy to make – and so few ingredients! The only thing I ever used lentils for was in soups. With your great recipes – now I buy them in bulk! Thanks for great recipes and great ideas!!! 5 star rating….

    Reply
    • Sam says

      May 1, 2016 at 9:25 am

      Haha that’s awesome!! Lentils are so amazing, so happy you think so too. Thanks for the great review 😀

      Reply
  72. Soo-Eun says

    April 24, 2016 at 12:49 pm

    I think you are a genius. I’m Korean but I’ve never thought of cooking lentils a la bulgogi. And it turned out delicious, just what I need when I crave Korean flavors but not the meat. Thanks for sharing your ingenious recipes!

    Reply
    • Sam says

      April 25, 2016 at 8:37 am

      Yay! So very happy you enjoyed the recipes so much Soo-Eun 🙂

      Reply
    • Cynthia says

      May 13, 2016 at 2:13 am

      I made this recipe today and I used Korean red bean (pat) instead of lentils, which can be hard to find or expensive around here. SO good! Thanks!

      Reply
      • Sam says

        May 13, 2016 at 9:34 am

        You’re very welcome! So happy you enjoyed it 🙂

        Reply
  73. Emilie @ Emilie Eats says

    April 23, 2016 at 7:10 pm

    How fun!! I loved watching your Snaps while you were filmed. Such a cool experience!!

    Reply
    • Sam says

      April 24, 2016 at 9:30 am

      Thanks Emilie! Haha, you witnessed the much needed cocktails, and then Ethan driving Koko and I around the next day… eek! Haha!

      Reply
  74. Sue says

    April 20, 2016 at 10:41 pm

    This recipe is delicious and so easy and fast to make!!
    Thanks

    Reply
    • Sam says

      April 21, 2016 at 9:38 am

      Yay! So happy you enjoyed it Sue 🙂

      Reply
      • Sue says

        April 21, 2016 at 12:39 pm

        It was SO good and easy that I shared this with a lot of my friends, keep these great recipes coming!!
        Cheers

        Reply
        • Sam says

          April 21, 2016 at 1:08 pm

          Aww thank you!! Will do! Thanks for sharing 🙂

          Reply
  75. Betty Hatfield says

    April 20, 2016 at 9:26 pm

    How exciting; you’re a star now! Don’t forget us little people when you accept your Emmy Award.
    Can’t wait to try the recipe. It sounds delicious.

    Reply
    • Sam says

      April 21, 2016 at 9:38 am

      Haha!! I don’t think I am quite there yet, (as I type from my kitchen in sweatpants and a topknot). Not exactly fancy pants yet. Thank you for the support! I hope you enjoy the recipe. 🙂

      Reply
  76. Bethery says

    April 20, 2016 at 4:12 pm

    Not all Korean food is sweet, but galbi (BBQ ribs) certainly is. I love Korean, so thanks a lot for this recipe.

    Reply
    • Sam says

      April 21, 2016 at 9:36 am

      You’re welcome! I hope you love it Bethany 🙂

      Reply
  77. Lynne says

    April 20, 2016 at 2:26 pm

    Hi!
    Three tablespoons of brown sugar? Oh gosh, that’s HIGH sugar!! But only 8.5 g in the Nutrition Facts? How does that work?

    Reply
    • Sam says

      April 20, 2016 at 4:00 pm

      Yeah Korean BBQ is sweet! The nutrition info is for one serving, there are four servings in this dish.

      Reply
  78. Régine Bohar says

    April 20, 2016 at 12:17 pm

    The picture does not seem to show red lentils, s they turn to mush when they are cooked. Are you cooking them less?

    Reply
    • Sam says

      April 20, 2016 at 12:55 pm

      The sauce adds a rich brown colour to the lentils, but they are indeed red lentils! The lentils only take 8 to 10 minutes to cook, which is why I love red lentils. Cook them longer and they will start to get too mushy.

      Reply
      • Régine Bohar says

        April 20, 2016 at 12:59 pm

        Thank you! I’ll try cooking them this way 🙂

        Reply
        • Sam says

          April 20, 2016 at 1:01 pm

          No problem! I hope you enjoy them 🙂

          Reply
  79. Laura says

    April 20, 2016 at 11:35 am

    That’s so cool, congratulations! Also, the dish looks yuuummmyyy, will save it and try it out later!

    Laura // Middle of Adventure

    Reply
    • Sam says

      April 20, 2016 at 11:39 am

      Thank you!! It was a super fun experience. I hope you enjoy the lentils!

      Reply
  80. Rebecca @ Strength and Sunshine says

    April 20, 2016 at 11:08 am

    That’s so awesome!! And this is such a great recipe! Love the flavors and making a classic with lentils…perfect!

    Reply
    • Sam says

      April 20, 2016 at 11:27 am

      Haha awww shucks, thank you!!! Was such a blast 🙂

      Reply

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I'm Sam, welcome to my blog! Here you'll find my favourite fuss-free vegan recipes. You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it. Here's my story →

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