Are you taking part in Veganuary? Or maybe you’re just trying to find some Meatless Monday inspiration, either way, this Vegan Bibimbap recipe is the a quick and easy one-pan dish full of veggies. Being vegan doesn’t mean you have to skimp out on flavour, and the gochujang brings a whole lot of umami and spice to this wholesome meal.
Serves 2
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 200g short grain rice
- 170g of firm tofu, cut into small cubes
- ½ tsp salt
- 1 carrot, julienned or sliced thinly
- 30g shiitake mushrooms, soaked and softened
- 1 courgette, sliced thinly
- 200g beansprouts
- Large handful of baby spinach
- 2 tbsp gochujang
- 1 tbsp toasted sesame oil
- 1 tbsp oil
Method:
- Cook the rice according to pack instructions, setting aside once ready – you can also you a some leftover rice!
- While the rice is cooking, chop the vegetables and tofu
- Add the oil to a pan and fry the tofu on a medium-high heat, seasoning with a pinch of salt
- Fry the tofu until golden (around 2 minutes) and then set aside
- Saute the carrots for 2 mins until they’re softening
- Add the mushrooms, courgette, beansprouts and a pinch of salt to the pan, cooking them through
- Combine the cooked vegetables with the rice, tofu, gochujang, toasted sesame oil and baby spinach, stirring everything until the spinach has wilted and the dish is mixed well
