Before starting, wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 18-20 min. Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Remove from heat. Transfer sesame seeds to a plate.

Peel, then mince or grate garlic.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Peel, then cut carrot into 1/4 -inch matchsticks.Roughly chop spinach.

Add mayo, half the gochujang, 1 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your gochujang mayo.)Combine vinegar, soy sauce, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a small bowl. (NOTE: This is your dressing.)

Heat the same pan (from step 1) over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and lightly charred, 3-4 min. Remove from heat, then transfer veggies to a plate. Carefully wipe the pan clean.Drain farro, then return to the same pot, off heat. Add dressing, spinach and half the crispy shallots. Stir to combine, then cover and set aside.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties. Cook, breaking up patties into bite-sized pieces, until crispy, 4-5 min.** Add sesame seeds, garlic, remaining gochujang and 1/4 cup water (dbl for 4 ppl). Cook, until fragrant, 1 min. Add veggies. Season with salt and pepper, to taste, then stir to combine.

Divide farro and plant-based protein mixture between bowls.Drizzle gochujang mayo over top.Sprinkle with remaining crispy shallots.