Vegan Bibimbap
This vibrant Vegan Bibimbap is packed with colorful veggies and a flavor-packed spicy sauce that just makes my heart sing. It's one of my go-to comfort meals that feels like a warm hug.
I remember the first time I had bibimbap at a little Korean restaurant in my neighborhood, and I was completely smitten by the medley of flavors and textures.
Making a vegan version at home has allowed me to play with all my favorite veggies while keeping it plant-based.
Plus, it’s a wonderful way to use up whatever veggies I have on hand, and I just love how you can customize it to your taste!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap in any veggies you love! Sweet potatoes, bell peppers, or even kimchi can add a nice touch. And if you can't find gochujang, a bit of sriracha mixed with miso can work in a pinch.
Tips & Notes
- •If you have leftover veggies, this bowl is super forgiving - just toss them in!
- •I like to make a double batch of the gochujang sauce and keep it in the fridge for quick meal prep throughout the week.
Recipe Variations
- •Sometimes I’ll add a fried plantain on top for a sweet twist.
- •If I'm feeling adventurous, I’ll use black rice for a more colorful and nutrient-dense base.
Storage & Freezing
This bibimbap keeps well in the fridge for up to 3 days. Just store the components separately to keep everything fresh, and reheat gently before serving.
Frequently Asked Questions
Can I use quinoa instead of rice?
Absolutely! Quinoa will add a nice nutty flavor and extra protein.
What if I don't like tofu?
No problem! You can substitute it with tempeh or even chickpeas for a different protein source.
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This vibrant Vegan Bibimbap is packed with colorful veggies and a flavor-packed spicy sauce that just makes my heart sing. It's one of my go-to comfort meals that feels like a warm hug.
Ingredients
Instructions
- 1
Start by cooking the jasmine rice. Rinse it under cold water until the water runs clear, then combine it with 2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
- 2
While the rice is cooking, prepare your veggies. Heat 1 tablespoon of sesame oil in a skillet over medium heat.
- 3
Add the sliced shiitake mushrooms first and sauté for about 5 minutes until they soften.
- 4
Next, toss in the julienned carrots and zucchini. Cook for another 3-4 minutes until they’re tender but still have a bite.
- 5
Add the spinach and stir until wilted, then season with a splash of soy sauce. Remove the veggies from the skillet and set them aside.
- 6
In the same skillet, heat another tablespoon of sesame oil and add the cubed tofu. Cook until golden brown on all sides, about 7-10 minutes. Drizzle with a bit of soy sauce to season.
- 7
For the gochujang sauce, whisk together the gochujang, maple syrup, rice vinegar, and a tablespoon of water in a small bowl until smooth.
- 8
Once the rice is cooked, fluff it with a fork and divide it among four bowls.
- 9
Top each bowl with the sautéed veggies and crispy tofu. Drizzle with the gochujang sauce.
- 10
Garnish with sesame seeds and chopped scallions, and serve warm. Mix everything together right before eating to enjoy all those beautiful flavors!
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