Bimbimbop recipe vegan

Mushroom Bibimbap. Bibimbap – in Korean – means mixed rice. There no rules to Bibimbap – and no, you don’t have to make your bowl look all glamorous and Instaworthy! The only “must-do” is to mix the rice into the sauce before you eat – hence the name! Traditional Bibimbap involves prepping and stir-frying a handful of veggie and meats - which does get time intensive (especially if you’re marinating the meat too).

Bibimbap is a Korean rice bowl topped with assorted vegetables, an egg, and gochujang sauce. Learn how to make it with this delicious recipe!

Vibrant and colourful Korean bibimbap gets a plant-based makeover in this tasty vegan version: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled vegetables and a classic bibimbap sauce.

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don't have to be a vegetarian to enjoy this recipe!

This vegan bibimbap is packed with flavor and color - all in one bowl! It comes together rather quickly and you can prepare most of it in advance!

Bulgogi bibimbap is a flavorful Korean rice bowl with tender marinated beef, colorful sautéed vegetables, and a spicy gochujang sauce.

This GF and vegan bibimbap bowl recipe is the PERFECT healthy meal! Packed with rice, vegetables, and tofu smothered in a Korean sauce!

This easy bibimbap sauce recipe combines gochujang, sesame oil, and garlic for a bold, spicy, and flavorful Korean condiment.

Bibimbap Recipe Vegetarian with bibimbap sauce, made gluten and soy-free. This Korean bibimbap rice bowl is easy to make and yummy healthy!

Vegan Bibimbap or Korean mixed rice bowl contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.