vegan bibimbap recipe
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One-pan Vegan Bibimbap Recipe by Kelly Choi of Kelly Loves

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


  • 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


  1. Cook the rice according to pack instructions, setting aside once ready – you can also you a some leftover rice!
  2. While the rice is cooking, chop the vegetables and tofu
  3. Add the oil to a pan and fry the tofu on a medium-high heat, seasoning with a pinch of salt
  4. Fry the tofu until golden (around 2 minutes) and then set aside
  5. Saute the carrots for 2 mins until they’re softening
  6. Add the mushrooms, courgette, beansprouts and a pinch of salt to the pan, cooking them through
  7. 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

vegan bibimbap recipe
Vegan Bibimbap Recipe by Kelly Choi of Kelly Loves
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