Recipe: Vegan Bibimbap


Recipe: Vegan Bibimbap

This Vegan Bibimbap is loaded with to the brim with delicious, savoury vegetables and it’s hearty-enough to satisfy you on a chilly evening, sitting on the couch bingeing on your latest obsession.

The recipe calls for tofu but if you’re more of a carnivore, substitute it with cubed, boneless chicken, but be sure you do include that protein source to keep you fuller for longer. A fried egg is a common addition too.


2 cups hot water
1 cup sticky rice

Pickled vegetables:
1/2 cup shredded cabbage
1/2 cup matchstick-cut carrots
1/2 cup distilled white vinegar
2 tbsp sugar
1 tbsp salt

1/2 cup sliced cucumbers
1/2 tsp sesame oil
Handful sesame seeds

1 package tofu, cubed
1 tbsp soy sauce
1/2 tsp cornstarch

1 tsp olive oil
1 tsp minced garlic
2 tbsp green onions
5 cups spinach
1/4 tsp sesame seeds

Spoonful of gochujang Paste
Sesame seeds


Add the rice to the boiling water, cook according to package directions and set aside.

For the quick pickle, grab a mason jar and fill it with the cabbage and carrots. Add the vinegar, sugar and salt. Cover with the lid and shake to combine. Set aside.

For the cucumbers add the slides cucumbers to a plate line with paper towel, and pat to remove extra moisture. Add to a bowl with sesame oil and sesame seeds and mix to combine.

For the tofu add the cubed tofu to a bowl with the soy sauce and cornstarch, and mix to combine. Lightly fry the tofu on medium heat for 5-8 minutes.

In another pan add olive oil, garlic and green onions and lightly saute. Add the spinach and cook until the leaves are wilted. Add sesame seeds and mix to combine.

Now it’s time to build your bowl. Add the rice to the bottom of your dish, top with cucumbers, drained quick pickled vegetables, spinach and tofu. Add a spoonful of gochujang paste and top with sesame seeds.

Servings: Makes 2 servings

Nutritional Info.

approx. Per Serving