Vegan Bunny Elle

Got any vegetables lying around? Here’s a quick and simple recipe to turn them into a scrumptious and satisfying mixed rice bowl – or Korean bibimbap.

Whenever I’m in a Korean restaurant, bibimbap is always my go-to. Warm, steamy and aromatic rice mixed with all kinds of colorful and juicy veggies and a big dollop of sweet and spicy gochujang – Korean chili paste, hitting all the right spots for a foodie with Asian food cravings. Especially when you mix all the ingredients together and have the sauce evenly coats every single grain and all vegetables, that’s truly the epitome of satisfaction.

Traditionally, bibimbap is usually served with beef, veggies, and a sunny side up egg on top. In this veganized version, I sautéd some juicy and “meaty” shiitake mushrooms to replace the beef and used scrambled tofu for the egg. And truthfully it’s just as good as any bibimbaps I had before I went vegan, if not even better!

Vegan Bibimbap

Give your leftover scraps of veggies a makeover and make this quick and easy Korean mixed rice bowl! You’d be surprise how such humble ingredients can be turned into an unforgettable delicacy.

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Ingredients Method

Ingredients

  

• 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 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kala namak aka black salt
• 1 tablespoon nutritional yeast
• Sesame oil, salt, rice vinegar, Tamari/soy sauce, and coconut amino for cooking
• Gochujang for serving

Method

 

1. Get the rice ready and keep it warm;
2. 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, black salt, and nutritional yeast, stir to combine evenly;
3. 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;
4. 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 salt to taste;
5. Assemble the bowl, top with a dollop of guchujang, enjoy!