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Vegan Bibimbap Bowl

Serves 4 10 minute prep time

By Morgan Shupe on March 31, 2016

Vegan Bibimbap Bowl

Want a flavorful meal that will be ready in minutes? Try our plant-based Bibimbap bowl inspired by the flavors of Korean Bibimbap.

If you own oven-safe stone bowls, heat them in the oven until very hot. Add sesame oil and build Bibimbap in the heated bowl. The hot bowl will make the rice crispy and golden.

Ingredients

  • 4 cups cooked rice (white or brown)
  • Drizzle of Sesame Oil
  • Sprinkle of Sesame Seeds
  • Korean chili paste
  • Bibimbap Toppings (choose at least 4):
  • Pickled Carrots, Cucumbers or Daikon
  • 1 cucumber, julienned
  • 1 carrot, shredded
  • 1 pepper, julienned
  • 1 zucchini, sautéed
  • Sautéed shiitake mushrooms with garlic
  • 1 handful spinach, steamed
  • 1 cup tofu, diced
  • 1 cup lettuce, shredded
  • 1/2 cup Bean sprouts
  • 1 green onion, diced

Preparation

  • Prepare ingredients (chop, dice and sauté as desired).

  • In 4 bowls, divide rice and top with piles of vegetables and tofu. Top with sesame oil and sesame seeds.

  • Serve with Korean chili paste.

  • To eat, mix in Korean chili paste and stir everything together.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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