What is vegan Bibimbap?
Bibimbap is a very popular Korean meat dish consisting of sautéed vegetables, chili paste, kimchi and beef (sometimes topped with an egg) over steamed white rice. We’ve veganized this classic, with the very simple replacement of beef by using tempeh, a vegan fermented soy-based protein.
What is tempeh and how can I use it in vegan cooking?
Tempeh ( pronounced tim-pay ) is a fermented, soy-based product. It is a high protein plant-based food, that tastes mildly nutty and tangy and has a lumpy mouth feel, like firmer cottage cheese. Tempeh makes a good beef substitution because of its hearty texture, its firmest and excellent absorption rate. It can withstand being sauteed, fried or grilled without crumbling.
- 1 package Tempeh
- ¾ cup Jasmine Rice
- 2 cloves Garlic minced
- 3 tablespoon Korean Chili Paste Gochujang
- 2 Scallions chopped and set aside
- 1 teaspoon Carrot shredded
- 3 oz Shiitake Mushrooms
- 7 oz Bok Choy
- 2 tablespoons Tamari sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sesame oil reserved for cooking of tempeh
- 1 tablespoon Sugar
- 1/2 cup Kimchi optional if you don't like a lot of heat
- 1 cup Bean Sprouts optional if you don't like sprouts
- 1 teaspoon Sesame seeds optional
- If you have a rice cooker, use that. If cooking on a stove top, in a medium pot, combine rice and 1½ cup of water and a pinch of salt. Bring to a boil and let simmer for 20 minutes or until the water is absorbed and the rice is tender. Set aside
- While the rice is cooking. Wash and dry your produce. Mince the garlic and slice the scallions, thinly. Chop the carrots into thin matchsticks. Remove stems from the mushrooms and slice the caps.
- In a medium bowl, combine the tamari, rice vinegar, garlic, sugar and add 1 tablespoon of sesame oil. Whisk together until the sugar is dissolved. Slice the tempeh into thin strips and add to the marinade. Let the tempeh strips marinate for 20 minutes (reserve the marinade for later use)
- On medium-high heat in a large saucepan add olive oil, heating it until hot. Add mushrooms and 1 additional teaspoon of sesame oil for flavor. Season with salt and pepper and cook until softened 1 or 2 minutes. Transfer to a plate. Repeat process (minus additional sesame oil) with carrots and bean sprouts if using, transfer to plate. Cook bok choy with half of the Korean Chili paste and half of the sesame seeds for 2 minutes. Stirring until completely softened.
- Wipeout the pan used for the vegetables. Heat a little olive oil on medium-high heat. When the oil is hot, add the tempeh and saute it for several minutes (note tempeh is already cooked you just want to add flavor). Add remaining marinade and saute them until golden brown.
- Divide rice between 2 bowls. Top each bowl with half of the tempeh and vegetables. Garnish with scallions, kimchi and sesame seeds. Add additional Korean Chili paste if you like it super hot.
Be sure to check out more of our plant-based dinner recipes.
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If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag us on Instagram at #thevgnway.
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