Vegan Bibimbap

Mixed Rice

Mixed Rice! Is there anything better? The Korean dish “bibimbap” means mixed rice and is one of our favorite recipes, so of course, we needed to create a VegInspired Vegan Bibimbap.  Components are prepared separately and mixed before eating; I know when I open my Chipotle Burrito Bowl, the mix is the first thing I do!  One of our vegan mentors, The Vegan Zombie, introduced us to Bibimbap!  I like to call the vegan YouTube folks who inspired our adoption of a vegan/plant-based lifestyle mentors.  Their countless videos and recipes and “day in the life” or “what I eat in a day” videos made a huge impact on us and inspired us every day.

As many of you know, we subscribe to a local organic CSA that provides us with a bountiful box of fresh produce each week.  This week we planned to make The Vegan Zombie’s Bibimbap as we have many times before, so we grabbed our cucumbers and mung beans.  Their version [that we often make] is made with fresh raw veggies and is delicious.

When the time came to execute, we realized we had a bunch of chard and a whole box of mushrooms that had to be used.  We debated changing our entire meal plan, but instead, we decided to modify our raw version and create a unique Pennsylvania CSA inspired cooked Vegan Bibimbap.  We even let our vegan yolk sauce make a cameo.

Some of the traditional components of Bibimbap are gochujang (a fermented pepper hot sauce), doenjang (a fermented bean sauce), sautéed vegetables, and a fried egg.  Well, we obviously did NOT consider a fried egg, but our vegan yolk sauce very nicely and deliciously added the qualities that an egg would give without any cholesterol.  We also used forbidden rice, which if you haven’t had it, I highly recommend you try it. It is mild and nutty, packed with antioxidants and anthocyanins like blueberries, and it is black – creating great color combo possibilities in any dish!

Vegan Bibimbap

 

Vegan Bibimbap

This vegan version will knock your socks off!

Course: Main Course
Ingredients
  • Rice about 3 C dry (we used Forbidden or Black Rice; rinsed sushi rice works well)
  • 2 14 oz blocks of tofu sliced into about 1/2 inch slabs
  • 1 bunch of chard stems cut into 1-inch pieces. leaves cut into 1 -inch ribbons
  • 1 lb of shitake mushrooms stems removed and discarded, cut into halves/fourths
  • 2 tablespoons soy sauce
  • 2 cloves garlic
Garnishes
  • 1 batch of Vegan Yolk Sauce
  • 1 avocado sliced or chopped
  • scallions sliced thin
  • sesame seeds for garnish
Pickled vegetables
  • 1 cucumber peeled and thinly sliced
  • 1-2 carrots peeled and cut into matchsticks
  • seasoned rice vinegar
  • 1 bag of mung beans microwaved for 1-2 minutes
Doenjang
  • 1/4 C Korean black bean paste
  • 1 teaspoon sugar
  • 1 clove garlic minced (grab our favorite Garlic Press)
Gochujang
  • 1/4 C Korean red pepper paste
  • 1 teaspoon sugar
  • 1 clove garlic minced (grab our favorite Garlic Press)
Instructions
Putting it Together
  1. Preheat oven to 450 degrees
  2. Cook your rice. We use an Aroma Rice Cooker on white rice setting for perfect white or forbidden rice. Set it and forget it 🙂
  3. Align tofu on parchment lined baking sheet and salt and pepper to taste; bake Tofu for 15-20 minutes, flip and bake another 15-20 minutes until golden
  4. For pickled vegetables: Toss/dress mung bean sprouts, carrot, and cucumber in seasoned rice vinegar; and set aside.
  5. For doenjang: Mix all ingredients; add water while mixing until desired consistency - you should have about 1/2 C of sauce
  6. For gochujang: Mix all ingredients; add water while mixing until desired consistency - you should have about 1/2 C of sauce
  7. Mix 1 T soy sauce with one minced garlic clove; in a separate bowl, mix 1 T soy sauce with the other minced garlic clove
  8. Sauté chard greens over medium heat in a large skillet using a splash of water as needed until soft; add greens, one of the soy sauce mixtures, and a splash of water to disperse; cook briefly until the greens are wilted and tender; set aside.
  9. Sautéed mushrooms over medium heat until lightly browned; add the remaining soy sauce mixture and a splash of water to disperse; cook briefly until almost dry; set aside.
  10. Make a plate or bowl by adding rice, tofu, mushrooms, chard, pickled vegetables, and garnishes; serve with doenjang, gochujang (careful it's spicy!), and yolk sauce; mix with a spoon and enjoy!

Enjoy this delicious Vegan Bibimbap and be sure to snap a pic and share with us on social media and check out all of our social media channels! @veginspired #veginspiredfoodie YouTube

Want some laughs?  Watch our Mukbang Video eating this deliciousness!

Eat More Plants!

Live VegInspired!

XO,

Kathy

 

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