This healthy vegan bibimbap recipe combines colorful vegetables, steamed rice, and homemade miso sauce! Made from durable materials, it’s perfect for weeknights and meal prep. If you like colorful, vegetable-heavy and spicy food, try this Korean bibimbap.
The word literally means “rice mixture” and the traditional diet includes animal products. Our simplified vegan version provides convenient ingredients and healthy, customizable seasonal vegetables to bring delicious Korean flavors to your home.
Like the Rainbow Buddha Bowl, Quinoa Veggie Bowl and Tofu Nutrition Bowl, this healthy recipe is a nutritious meal and perfect for your next vegan prep. Find more vegan recipes like kale lentil salad. Visit our blog and have a cup of this famous Korean dish.
- The way to cook food
- Colorful and great surface
- Friendly with weight loss
- Great for leftovers and rice
- Adjustable fast dinner
- Gluten free and nutritious
- It can be assembled in less than 30 minutes
The mug comes in a variety of colors and textures. Because some are fried, some are cooked, and the rest are finely chopped and flaked on our fried rice.
State
- Rice – You can use extra quick cooking bibimbap rice or cook white or brown rice while you prepare the rest.
- Bananas – spicy, hand mashed and fried in crispy cabbage chips!
- Mushrooms – a low-calorie alternative to meat in sweet soy sauce.
- Carrots, peppers and cabbage – Add colorful and crunchy vegetables to our Korean dishes.
- Miso Sauce – You can add 5 simple spices to the vegetables
These are the basic ingredients of our bibimbap bowl. Other helpful ideas are listed below.
How to make vegetarian bibimbap
Prepare the rice
If you can’t cook the other ingredients, cook the cooked rice in the oven according to the packages. Set aside when done.
Prepare the bananas
Meanwhile, wash and chop the banana peel. Season with salt and pepper. Then rub with wet hands. This will help the sauce stick and prevent the kale from wilting! Arrange the cabbage leaves in a single layer and place the baking sheet in the oven.
Stir with mushrooms
Heat a large skillet over medium-high heat and add the chopped mushrooms. Season with salt and cloves and cook, stirring occasionally, for 6-8 minutes. When cooked and golden brown, add the soy sauce and simmer for a few minutes, then set aside.
Make the miso sauce
Bring miso and water to a boil in a small saucepan and cook, stirring occasionally, for 3-5 minutes. When the mixture thickens slightly, add the lemon juice, ginger and cayenne pepper.
Assemble bibimbap sheet.
Once all the ingredients are cooked, it’s time to cook! Start the rice by layering crispy cabbage, roasted mushrooms, fresh carrots, peppers and red cabbage on the bottom and top.
Heat storage and recovery
This recipe works well for meal prep. You can make a batch of miso sauce first, especially if the portions are split. (or double recipe to use with other foods as well) Refrigerate for 3-4 days. As mentioned above, you can use leftover steamed rice and pre-cut vegetables in this bowl to save extra time.
We love making some bibimbap and storing it in the same serving container for a quick lunch the next day! Get detailed instructions in our 1-week vegan meal plan and free eBook. You can eat it cold the next day or heat it up in the microwave!
Is this bibimbap gluten free?
If you use gluten-free soy sauce or tamari, it is 100% vegan and certified gluten-free. Mix protein + fat.
I love grilled dates and diced tofu. (marinated in homemade sauce) stuffed with kale leaves and baked in the oven with bibimbap added for extra protein. Adamame can also be used. You can also use peanut butter with sesame seeds and other nuts and seeds to boost your calorie and fat intake.
Other accessories
Vegetables like cucumber, peanuts, pickled peppers, green onions, spinach, eggplant, and pumpkins can be used in this recipe. Use gochujang (pepper paste), roasted sesame oil or kimchi for traditional Korean flavors.
Simplify this formula.
You can use store-bought vegetarian Korean sauce as a condiment. Or use light soy sauce, pepper and rice vinegar. Add the garlic in this recipe, the mushrooms are marinated in soy sauce and grilled with cabbage.
