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Bibimbap vegetarian

Discover Pinterest’s 10 best ideas and inspiration for Bibimbap vegetarian. Get inspired and try out new things.
Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! It also lends itself well to bulk meal prepping for work or school.

28 · 45 minutes · Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! It also lends itself well to bulk meal prepping for work or school.

19 ingredients

Produce
  • 1 Carrot
  • 100 g Daikon
  • 50 g Edamame beans
  • 1 Garlic clove, small
  • 1/2 Long cucumber
  • 100 g Mushrooms
  • 1 Pickled daikon
  • 100 g Spinach
  • 1 Spring onion
Condiments
  • 1 tbsp Maple syrup
  • 7 tsp Soy sauce or tamari
Pasta & Grains
  • 1/2 cup Rice
Baking & Spices
  • 7 tsp Chili paste
  • 1 tsp Salt
  • 2 tbsp Sugar
Oils & Vinegars
  • 2 tsp Oil
  • 69 3/4 ml Rice wine vinegar
  • 1 tbsp Sesame oil, toasted
Other
  • 200 g 7 oz firm non-gmo (cotton not silken) tofu, pressed
This bibimbap recipe is SO delicious and easy to make! A vegetarian version of the Korean rice bowl, it includes seasoned vegetables, a sunny side up egg, and spicy gochujang sauce. | Love and Lemons #bibimbap #rice #plantbased #vegetarian #cleaneating

32 · This bibimbap recipe is SO delicious and easy to make! A vegetarian version of the Korean rice bowl, it includes seasoned vegetables, a sunny side up egg, and spicy gochujang sauce. | Love and Lemons #bibimbap #rice #plantbased #vegetarian #cleaneating

15 ingredients

Produce
  • 4 cups Baby spinach
  • 1 cup Carrots
  • 1/2 English cucumber
  • 1 cup Mung bean sprouts, fresh
  • 1 Scallions
  • 4 oz Shiitake mushrooms
Refrigerated
  • 2 Eggs, fried
Condiments
  • 1 Recipe gochujang sauce
  • 1/2 tsp Tamari
Pasta & Grains
  • 2 cups White rice, cooked short-grain
Baking & Spices
  • 1 Sea salt
  • 1 Sesame seeds
Oils & Vinegars
  • 1/2 tsp Rice vinegar
  • 1 1/4 tsp Sesame oil
Prepared
  • 1 Kimchi
This Authentic Bibimbap is Korean comfort food at it's best. Omit the seasoned Korean beef and you've got a great vegetarian dish. Really good!

4 · This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.

19 ingredients

Produce
  • 2 cups Bean sprouts
  • 1 tsp Garlic
  • 4 Garlic cloves
  • 1 cup Julienne carrot
  • 8 oz Shiitake mushrooms
  • 12 oz Spinach, fresh
  • 1 Zucchini
Refrigerated
  • 4 Eggs
Condiments
  • 4 tbsp Soy sauce
Pasta & Grains
  • 2 cups White rice, short-grain
Baking & Spices
  • 2 tbsp Gochujang
  • 1 tsp Salt
  • 2 tbsp Sesame seeds, toasted
  • 1 tsp Sugar
Oils & Vinegars
  • 1 tsp Apple cider vinegar
  • 2 tsp Rice vinegar
  • 3 tbsp Sesame oil
Liquids
  • 2 1/16 cups Water
Other
  • 1 lb Prepared bulgoli
Vegan Korean Bibimbap - a classic Korean dish of rice and seasonal sauteed vegetables, served with a spicy Gochujang chilli sauce.

Vegan Korean Bibimbap - a classic Korean dish of rice and seasonal sauteed vegetables, served with a spicy Gochujang chilli sauce.

These Bang Bang Shrimp Bibimbap Noodle Bowls are filled with sweet, crunchy chili-garlic shrimp, a fried egg, kimchi and lots of sesame flavoured toppings!

21 · 40 minutes · These Bang Bang Shrimp Bibimbap Noodle Bowls are filled with sweet, crunchy chili-garlic shrimp, a fried egg, kimchi and lots of sesame flavoured toppings!

20 ingredients

Seafood
  • 1 lb Shrimp
Produce
  • 1 package Bean sprouts
  • 1 Carrot
  • 4 cloves Garlic
  • 4 Green onions
  • 1 cup Red cabbage
  • 1 cup Shittake mushrooms
  • 1 Zucchini
Refrigerated
  • 8 Egg
Condiments
  • 2 tbsp Chili sauce, sweet
  • 1/2 cup Mayo, light
  • 1/4 cup Soy sauce
  • 5 tsp Sriracha
Pasta & Grains
  • 1 package Stir fry noodles, precooked
Baking & Spices
  • 2 cups Flour
Oils & Vinegars
  • 2 tbsp Olive oil
  • 2 tbsp Sesame oil
Dairy
  • 1 tbsp Butter
Prepared
  • 1 cup Kimchi
Liquids
  • 1 tbsp Water
Bibimbap Inspired Beef Stir Fry

47 · 40 minutes · This beef stir fry, inspired by Korean Bibimbap, is a mixture of sesame fried vegetables, beef, kimchi, rice and a fried egg.

18 ingredients

Produce
  • 2 cups Baby spinach, fresh
  • 1 cup Bean sprouts
  • 1 Carrots
  • 2 cloves Garlic
  • 1 cup Shiitake mushrooms
  • 1 Zucchini
Refrigerated
  • 6 Eggs
Condiments
  • 3 tbsp Soy sauce
Pasta & Grains
  • 1 cup White rice
Baking & Spices
  • 2 tsp Baking soda
  • 1 pinch Salt
  • 1 Sesame seeds
  • 1 tbsp Sriracha or gochujang
Oils & Vinegars
  • 2 tbsp Sesame oil
Dairy
  • 1 tsp Butter
Prepared
  • 1 cup Kimchi
Liquids
  • 2 cups Water
Other
  • 16 oz Striploin steaks (thinly sliced (or 1lb ground beef))
Vegan Korean Recipes - Eluxe Magazine #korean #koreanfood #spicyveganfood #spicyfood #vegankorean #veganrecipes #asianrecipes #vegans

Vegan Korean Food, vegan korean recipes for vegans, vegan korean dishes, how to cook vegan korean meals, vegetarian korean recipes,

COCONUT QUINOA CURRY -- made in the slow cooker with only a few simple ingredients. Only fresh, wholesome ingredients, it's naturally gluten-free AND vegetarian too!

742 · COCONUT QUINOA CURRY -- made in the slow cooker with only a few simple ingredients. Only fresh, wholesome ingredients, it's naturally gluten-free AND vegetarian too!

13 ingredients

Produce
  • 1 Broccoli crown (cut into florets (about 2 cups)), large
  • 1 15 oz can Chickpeas, organic
  • 1/2 tsp Chili flakes
  • 2 Garlic cloves (minced (about 1 tablespoon))
  • 1 tbsp Ginger
  • 1 Sweet potato (peeled + chopped (about 3 cups)), medium
  • 1 28 oz can Tomatoes
  • 1/2 White onion (diced (about 1 cup))
Canned Goods
  • 2 14.5 oz cans Coconut milk
Condiments
  • 1 tsp Miso
  • 2 tsp Tamari sauce, wheat free
Pasta & Grains
  • 1/4 cup Quinoa
Baking & Spices
  • 1 tbsp Turmeric
Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce - The Foodie Takes Flight

2 · 25 minutes · Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant because of how easily it can be made vegan yet still packed full of flavour. It’s a Korean mixed rice bowl, which usually contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.I also topped mine with a vegan fried "egg"!

15 ingredients

Produce
  • 1 cup Carrots
  • 1/4 cup Scallions
  • 1 cup Zucchini
Refrigerated
  • 1 cup Mushrooms or tofu
Condiments
  • 2 tsp Soy sauce
Pasta & Grains
  • 6 cups Japanese or short grain rice, cooked
Baking & Spices
  • 2 tbsp Gochujang
  • 1 tbsp Sesame seeds, roasted
  • 1/2 tsp Sesame seeds, Roasted
Oils & Vinegars
  • 1 Sesame oil, Toasted
  • 2 tsp Sesame oil, toasted
Prepared
  • 1 cup Kimchi, homemade or store-bought vegan
Deli
  • 1 cup Beansprouts or beansprout salad
  • 1 cup Spinach or spinach salad
Liquids
  • 2 tbsp Water
Vegetarian Korean Bibimbap Bowls | The Wanderlust Kitchen | Bloglovin’

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don't have to be a vegetarian to enjoy this recipe!

29 ingredients

Produce
  • 6 cups Baby spinach, leaves
  • 1 cup Bean sprouts
  • 4 oz Brown mushrooms
  • 1 cup Carrot matchsticks
  • 1 cup Daikon radish matchsticks
  • 1 For the cucumbers
  • 1 For the mushrooms
  • 1 For the pickled vegetables
  • 1 For the spinach
  • 1/2 tsp Garlic
  • 1 Scallion
Refrigerated
  • 4 Eggs, fried
  • 1 For the tofu
  • 1 (12-ounce) package House foods extra firm tofu
Condiments
  • 1 For the bibimbap sauce
  • 2 tsp Honey
  • 2 tbsp Soy sauce
Pasta & Grains
  • 4 cups Jasmine rice, cooked
Baking & Spices
  • 2 tsp Cornstarch
  • 2 tbsp Gochujang
  • 1/4 tsp Salt
  • 1 1/4 tsp Sesame seed, toasted
  • 1 tsp Sugar
Oils & Vinegars
  • 3/8 cup Rice vinegar
  • 3 tsp Sesame oil
  • 3 2/3 tbsp Vegetable oil
Liquids
  • 3/8 cup Water
Other
  • 1 cup Thinly sliced english (or other seedless) cucumber
  • !For the Bibimbap Bowls