Vegan Korean Bibimbap
Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
Servings: 4
Author: Sam Turnbull
For the toppings:
- 2 medium carrots, peeled and matchsticked
- ½ medium cucumber matchsticked
- ½ cup kimchi (check to make sure it's vegan)
- 1 tablespoon sesame seeds (optional)
- Sambal , Sriracha, or other hot sauce (optional)
Prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired. To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.
To assemble the bowls, divide the rice evenly among the bowls. Follow with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl. Garnish with sesame seeds and hot sauce if desired.
Calories: 571kcal | Carbohydrates: 86g | Protein: 20g | Fat: 15g | Saturated Fat: 1g | Sodium: 1492mg | Potassium: 981mg | Fiber: 17g | Sugar: 10g | Vitamin A: 9495IU | Vitamin C: 20.2mg | Calcium: 142mg | Iron: 6mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-korean-bibimbap/