Better-For-You Vegan Bibimbap

The first time I ever had Korean food I was on my way to the Phillippines on a business trip. I was on a flight from San Francisco to South Korea, and the flight attendant handed me a dinner menu. One side of the menu was American food and the other side was Korean (in English, thankfully). I saw something called Bibimbap on the menu and it sounded intriguing, so I thought, “why not?”

What was put in front of me was the best food I ever ate on an airplane. I’m sure as far as bibimbap goes, it sucked (I mean, it was on an airplane after all). But after that, I was obsessed. The sweet and savory flavors together with the spice of the gochujang paste mixed in… I was hooked.

But then we went plant-based and bibimbap was out of my life. Until now. While this doesn’t use a traditional bibimbap marinade (that would contain sesame oil), a good oil-free teriyaki glaze will do the trick.

Change out the veggies for anything you prefer. This is a versatile dish.

KevCooksPlants on Patreon

vegan oil-free bibimbap
Print Recipe
5 from 1 vote

Better-For-You Vegan Bibimbap

Total Time45 mins
Servings: 4

Ingredients

  • 3 cups brown rice uncooked
  • 14 oz extra firm tofu drained, pressed and cubed
  • 2 small to medium zucchini cut into spears
  • 1 small eggplant cut into spears
  • 2 cups fresh bean sprouts
  • 2 cups baby carrots
  • oil-free teriyaki sauce/glaze (I used Kikkoman to save time but substitute your own if you’d like.)
  • gochujang paste to taste

Instructions

  • Preheat oven to 400°.
  • Spread tofu cubes onto baking sheet lined with parchment paper. Bake for 30 minutes or until firm. Set aside.
  • Heat nonstick wok or skillet and add a tablespoon of water. Cook zucchini and eggplant until crisp-tender and set aside.
  • Add carrots to wok and cook for a few minutes until heated well.
  • Add some of the teriyaki glaze and toss carrots until sauce thickens and coats carrots. Set aside.
  • Add another tablespoon of water to deglaze and add tofu to wok. Toss and add more teriyaki until tofu is glazed and heated throughout.
  • To serve, add a scoop of rice to each bowl, followed by sprouts, zucchini/eggplant mix, and carrots arranged around the outside of the dish. Add tofu to the middle and top with gochujang to taste.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

In order to make your experience on KevCooksPlants free from annoyances (besides me), I don’t sell ad space, so the only people paying to keep this site running are me and my loyal Patreon subscribers. If you’d like to see this site stick around and grow, please support it.  Not only will you be helping me create more great recipes to share with you, but you can earn some great rewards, including plant-based cookbooks, personalized video responses to your questions, and more!

Check it out here: https://www.patreon.com/kevcooksplants

Thank you!

Tell Kev what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: