Vegan Bibimbap with Soy Curls
Vegan Bibimbap with Soy Curls
The popular Korean "mixed rice" dish is made vegan with soy curls cooked in sweet and spicy gochujang sauce. Serve with fresh veggies, shiitake mushrooms, seaweed, kimchi, scallions, and a drizzle of gochujang sauce for a flavorful, filling dish packed with antioxidants.
Vegan Bibimbap with Soy Curls
Ingredients:
- 1/4 cup gochujang paste
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 3 tsp ginger, minced
- 3 cloves garlic, minced
- 3 tsp sesame seeds, toasted
- 1/2 english cucumber, thinly sliced
- 8 oz shiitake mushrooms, sliced
- 6-8 radishes, thinly sliced
- 6 scallions, thinly sliced
- 1 package seaweed snacks
- 4 oz soy curls
- kimchi (vegan)
- 1 1/2 cups brown rice, dry
- 32 oz vegetable broth, boiling hot
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 Tbsp nutritional yeast
- 1 Tbsp soy sauce
Instructions:
How to cook Vegan Bibimbap with Soy Curls
- In a small bowl, whisk together all of the ingredients. Set aside.
- Cook the rice according to package directions.
- In a mixing bowl, combine the soy curls, hot vegetable broth, salt, nutritional yeast, and garlic powder. Allow to rehydrate for 10-15 minutes, then drain and set aside.
- In another mixing bowl, combine the sliced shiitake mushrooms and soy sauce. Toss to coat.
- Heat a wok or large non-stick pan over medium heat.
- Add the shiitake mushrooms to the pan and cook, stirring occasionally, until the mushrooms begin to brown (about 5 minutes). Remove from pan and set aside.
- To the same hot pan, add the drained soy curls. Cook, stirring occasionally, until the soy curls begin to brown (less than five minutes). Then add half of the gochujang sauce, stir to combine, and cook for an additional 2 minutes.
- Build your bibimbap bowls: to each bowl, add some of the cooked rice, a few pieces of seaweed snacks, cucumber, radish, shiitake mushrooms, soy curls, kimchi, a drizzle of gochujang sauce, and some diced scallions.
Notes:
The vegetables listed above are just suggestions. You can substitute them with any of your favorite veggies (carrots, sprouts, and seared broccoli, and steamed spinach make great additions).
Calories
265.19Fat (grams)
2.94Sat. Fat (grams)
0.49Carbs (grams)
54.23Fiber (grams)
6.15Net carbs
48.09Sugar (grams)
20.96Protein (grams)
9.15Sodium (milligrams)
2693.00Cholesterol (grams)
0.08About the recipe:
The novel coronavirus is just beginning to take hold of our nation. Pantries are stocked and those of us in large cities are beginning to feel a surge of panic. Things aren’t looking good right now.
However, this is a good time to cook at home. It’s It’s a good time to try new things- especially if those things are shelf stable (like soy curls and gochujang). It’s a good time to gather your loved ones around the table and enjoy some simple comforts, like hugs and good food. It’s a good time to take up new hobbies- like using chopsticks.
RECIPE NOTES
New to soy curls? They are non-GMO and made with organic soy which is minimally processed. The soy curls are dehydrated, meaning they soak up whatever flavor you use to hydrate them. In lieu of vegetable broth, you can use boiling-hot water and a few tsp of "no-chicken bouillon paste." Once they're re-hydrated, they have a texture similar to chicken. I've not been able to find soy curls in stores, so I usually buy them off of Amazon.
The vegetables listed above are just suggestions. You can substitute them with any of your favorite veggies (carrots, sprouts, and seared broccoli, and steamed spinach make great additions).
I hope you stay healthy. I hope you stay sane. I hope you make some beautiful memories, help your neighbors, try new recipes, and do all the things you used to wish you had time for.
Happy Cooking,
Courtney