Vegan Bibimbap Rice Bowl
Ingredients
- Rice
- 1 zucchini, cut into half moons
- 1 large carrot, shredded
- 1 cup beansprouts
- 8 oz shiitake mushrooms, thinly sliced
- 2 cups chopped napa cabbage
- 1 cup packed spinach leaves
- 2 scallions, chopped
- 1/2 block extra firm tofu
- 1/2 block silken tofu
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
- Sesame oil
- Salt
- Rice vinegar
- Tamari or soy sauce
- Coconut aminos
- Gochujang for serving
Preparation
Cook the rice according to package instructions.
In a large pan, heat a drizzle of oil and sauté half of the chopped scallions until aromatic, then add the tofu and break it into smaller pieces with a spatula, season with turmeric powder, garlic powder, nutritional yeast, and stir to combine evenly, add a pinch of salt to taste.
Cut and prep the vegetables, sauté cabbages, carrots, zucchini, and shiitake mushrooms separately, season with salt, tamari or soy sauce, and coconut aminos to taste, finish by sprinkling on some sesame seeds and chopped scallions.
Bring a large pot of water to a boil, blanch the spinach and beansprouts separately for about one minute each, then run them under cold water to stop the cooking, toss each vegetable with some sesame oil, rice vinegar, and tamari or soy sauce to taste.
Assemble the bowl, top with a dollop of gochujang, and enjoy.
Tips
If you haven't tried many Korean recipes, we definitely recommend this one.
