Lentil Bulgogi

For the Lentil Bulgogi

1. To cook the lentils, start by rinsing them thoroughly under cold water. Cook the lentils according to the package instructions until they are tender but not mushy. Drain any excess water.
2. Set a pan over medium-high heat, add in boiled lentils and keep stir-frying to remove the excess water, which will make the lentils become easier to handle and much better to absorb the marination. 
3. To make the marinade: In a small mixing bowl, combine the soy sauce, cane sugar, vegan Gochujang, sesame oil, and toasted sesame seeds. Pour the marination onto the lentils and marinate for 20 minutes. 
4. After 20 minutes, set a pan over medium-high heat. Add in grated ginger and minced garlic, then cook until fragrant. 
5. Add the marinated lentils along with any remaining marinade, stir well until thoroughly combined. Stir occasionally for 5-7 minutes until they are heated through and the flavors have infused into the lentils.
6. Add flax meal and a pinch of ground black pepper. Stir well until thoroughly combined.
7. Once the lentils look ready, quite dry compared to the beginning, remove them from the heat and set aside. 

For the Cucumber Salad 

1. Rinse the cucumbers under cold water and pat them dry with a kitchen towel. Cut off the ends of the cucumbers and discard them.
2. Cut in half lengthwise and remove the seeds. 
3. Place one cucumber on a cutting board and use the flat side of a large knife to smash it. Apply pressure evenly along the length of the cucumber until it cracks and flattens slightly. Repeat with the other cucumber.
4. Once the cucumbers are smashed, cut them crosswise into bite-sized pieces. You can also cut them into smaller strips if you prefer.
5. Salt the cucumbers and use your hands to combine and set aside for about 15 minutes to release the water from cucumber, which will help the end product be more flavorful. 
6. After 15 minutes, drain out the excess water from the cucumber. 
7. In a mixing bowl, combine the minced garlic, rice vinegar, soy sauce, cane sugar, sesame oil, and sesame seeds. Stir until the sugar is dissolved and the ingredients are well mixed. Add the cucumbers and mix well. 
8. If time allows, cover the bowl and let the cucumber salad chill in the refrigerator for 15-30 minutes. Chilling allows the flavors to meld and the cucumbers to absorb the dressing.

For the Carrot Stir Fry

1. Heat the cooking oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
3. Add the julienned carrots to the skillet. Stir-fry continuously for 2-3 minutes, or until the carrots start to soften slightly but still maintain a crisp texture.
4. Season with salt to taste. Sprinkle with toasted sesame seeds and finish with a drop of sesame oil, then set aside. 

For serving

1. Add a portion of cooked rice in a bowl. 
2. Top the rice with the lentil bulgogi, cucumber salad, and carrot stir-fry. 
3. If you preferred, add extra condiments like vegan kimchi. 
4. Sprinkle with toasted sesame seeds and chopped spring onions, then serve.