Introduction
Bibimbap, a traditional Korean dish, is known for its vibrant colors, varied textures, and bold flavors. This vegan version of Bibimbap replaces the typical egg and meat components with deliciously marinated tempeh and a variety of fresh, steamed vegetables. Packed with nutrients and bursting with flavor, this dish is perfect for anyone looking to enjoy a plant-based meal that’s both satisfying and healthy. The combination of sweet, spicy, and savory elements makes this Vegan Bibimbap a dish you’ll want to make again and again.
Ingredients
- Steamed spinach: 2 cups
- Cucumber: 1, thinly sliced
- Kimchi: 1/2 cup (ensure it’s vegan-friendly)
- Red onion: 1/8 cup, thinly sliced
- Sesame seeds: For garnish
- Cooked rice: 2 cups (white, brown, or cauliflower rice)
- Shiitake mushrooms: 2 oz, stems removed
- Tempeh: 8 oz, sliced
For the Tempeh Marinade:
- Sesame oil: 1 tbsp
- Soy sauce: 1/2 tbsp (or tamari for gluten-free)
- Water: 1-2 tbsp
- Rice wine vinegar: 1 tsp
- Korean chili paste (Gochujang): 1/2 tbsp (ensure it’s vegan)
- Maple syrup: 3 tbsp
For the Sauce:
- Maple syrup: 1 tbsp
- Soy sauce: 1 tbsp
- Sriracha: 1 tbsp
Step-by-Step Instructions
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