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Vegan Bibimbap - Korean Mixed Rice with Vegetables

Got any vegetables lying around that you haven't got to use but are worried might be close to their good-by dates? Of course you do, cuz who doesn't?! 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. And the moment when you mix all the ingredients together and have the sauce evenly coats all the grains and vegetables is really 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!

If you try this recipe, be sure to let me know on insta @veganbunnychef, I'd love to see your creation!


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 tablespoon nutritional yeast

Sesame oil, salt, rice vinegar, Tamari/soy sauce, and coconut amino for cooking

Gochujang for serving


TO MAKE:

- 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 guchujang, enjoy! 

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