Vegan Bibimbap
Learn to make this vegan bibimbap; incredibly flavorful, filling, and highly nutritious. An excellent way to get in your daily servings of vegetables!
Ingredients
- 1 1/2 cups White rice cooked
- 1 1/2 cups Shiitake Mushrooms sliced
- 2 tablespoons Tamari
- 2 teaspoons Brown Sugar
- 1 tablespoon Mirin
- 1/2 cup carrots julienned
- 1/8 teaspoon Salt
- 1/4 teaspoon Sesame Oil
- 2 cups Baby Spinach
- 1/8 teaspoon Salt
- 1/4 teaspoon Sesame Oil
- 1 cup Bean Sprouts
- 1/8 teaspoon Salt
- 1/4 teaspoon Sesame Oil
- 1/2 cup cucumber julienned
For the chili sauce
- 2 tablespoons Gochujang you can find a Gluten Free variety here
- 1 teaspoon Sesame Oil
- 2 teaspoons Brown Sugar
- 1 teaspoon Tamari
- 1 1/2 teaspoons Rice Vinegar
Instructions
- To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
- To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
- To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
- To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
- Garnish rice with black and white sesame seeds. Stir everything up and enjoy!
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 6gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 873mgPotassium: 532mgFiber: 4gSugar: 10gVitamin A: 4113IUVitamin C: 10mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!