Vegan Bibimbap

Vegan Bibimbap

Try this Korean recipes. The bowl is filled with different veggie side dishes served with some rice and gochujang (red chili paste)


1 zucchini, cut into half moons
1 large carrot, shredded
1 cup beansprouts
8 oz shiitake mushrooms, thinly sliced
2 cup 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/soy sauce, and coconut amino for cooking
Gochujang for serving


Cook the rice according to package instruction.

In a large pan, heat a drizzle of oil, sauté half of the chopped scallions till aromatic, add the tofu and break it into smaller pieces with your spatula, season with turmeric, garlic powder, nutritional yeast, 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/soy sauce and coconut amino to taste, finish by sprinkling on some sesame seeds and chopped scallions.

Bring a large pot of water to boil, blanch the spinach and beansprouts separately, each for about one minute, then run them under cold water to stop the cooking, toss each vegetable with some sesame oil, rice vinegar, and tamari/soy sauce to taste.

​Assemble the bowl, top with a dollop of gochujang. Enjoy.