Name: Vegan Bibimbap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tsp soy sauce or tamari if gluten free; 1 cup sushi rice; 2 tbsp rice vinegar; 1 radish finely sliced; 1 spring onion finely sliced; 2 large handfuls mung bean sprouts; 2 tsp maple syrup; 1 carrot julienned (cut into fine matchsticks); Black and white sesame seeds to garnish (optional); 1 tsp sesame oil; 2 cups spinach (approximate) washed and roughly chopped); 2 tbsp gochujang chilli paste; 200 g firm tofu cut into even sized cubes; 3-4 shiitake mushrooms sliced; 2 tsp sesame oil; 1-2 pinches of salt; 1 tbsp cooking oil I used rice bran oil

Bibimbap

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Sticky rice, sesame sautéed vegetables, crispy tofu and a generous serve of gochujang make an easy, healthy and delicious meal.

Soybeans

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Sauces

milliliter

soy sauce

Grains & Rice

gram

sushi rice

Vinegar

rice vinegar

Fresh Vegetables

radish

spring onion

bean sprouts

Syrup

maple syrup

carrot

Seasonings

sesame seeds

Oils

sesame oil

spinach

gochujang base

Meat Alternatives

firm tofu

Mushrooms

shiitake mushroom

salt

cooking oil

Added Sugar

Sugar

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Water

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

Choline

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Beta-carotene

Phosphorus

Dietary Fiber

Carbohydrates

Protein

Pantothenic acid (B5)

Lutein+zeaxanthin

Folic Acid (B9)

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Simplified Beef Bibimbap Bowls

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Vegan Bibimbap

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