Vegan Tempeh Bibimbap
This Vegan Tempeh Bibimbap recipe is a delicious and nutritious twist on the traditional Korean dish. It's packed with flavor and protein, making it a satisfying and wholesome meal for any day of the week.
Ingredients
- 2 cups cooked rice
- 8 oz tempeh, sliced
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup bean sprouts
- 4 green onions, chopped
- 4 tbsp gochujang (Korean chili paste)
- 4 tsp sesame oil
- 4 tsp soy sauce
- 4 tsp rice vinegar
- 4 tsp toasted sesame seeds
- 4 tsp vegetable oil
- Salt, to taste
Instructions
- In a small bowl, mix together the gochujang, sesame oil, soy sauce, and rice vinegar to make the bibimbap sauce. Set aside.
- Heat 1 tsp of vegetable oil in a skillet over medium heat. Add the tempeh slices and cook for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
- In the same skillet, add another 1 tsp of vegetable oil and sauté the shredded carrots for 2-3 minutes. Season with a pinch of salt. Remove from the skillet and set aside.
- Repeat the process with the bean sprouts and sliced cucumbers, cooking each for 2-3 minutes with a pinch of salt.
- To assemble the bibimbap, divide the cooked rice among 4 bowls. Arrange the cooked tempeh, carrots, bean sprouts, and cucumbers on top of the rice. Drizzle each bowl with the bibimbap sauce and garnish with chopped green onions and toasted sesame seeds.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Skillet Bowls Cutting board Knife Small bowl Spatula
Tools
Stove
Serving suggestions
Serve the Vegan Tempeh Bibimbap with a side of kimchi and a refreshing cucumber salad.
Tips & tricks
Feel free to customize the bibimbap with your favorite vegetables and toppings for a personalized touch!
Cost
$15