Learn how to make a vibrant and nutritious Vegan Bibimbap, a Korean-inspired rice bowl topped with marinated tempeh, colorful vegetables, and a creamy plant-based egg alternative. Perfect for a healthy lunch or dinner!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dinner, Main Course
Cuisine Korean, Vegan
Servings 4
Calories 420 kcal
For the Bowl:
- 2 cups 400g cooked white or brown rice
- 1 medium carrot julienned
- 1 small zucchini julienned
- 1 cup 100g spinach, lightly steamed
- 1 cup 100g bean sprouts, lightly steamed
- 1 block 200g tempeh, sliced thinly
For the Tempeh Marinade:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 clove garlic minced
- 1 tsp grated ginger
For the Vegan Gochujang Sauce:
- 2 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp water to adjust consistency
For the Plant-Based Egg Alternative:
- 1/2 cup 120ml silken tofu
- 1/4 tsp turmeric powder for color
- Pinch of black salt Kala Namak
Garnishes:
- Sesame seeds
- Sliced green onions
Cook the Rice: Prepare the rice according to package instructions and set aside.
Prepare the Vegetables: Julienne the carrot and zucchini. Lightly steam the spinach and bean sprouts until tender.
Marinate and Cook the Tempeh: In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, garlic, and ginger. Add the sliced tempeh to the marinade and let it sit for 10–15 minutes. Heat a non-stick pan over medium heat and cook the tempeh slices for 2–3 minutes on each side until golden brown.
Make the Vegan Gochujang Sauce: Mix all the sauce ingredients in a small bowl until smooth. Adjust with water to achieve your desired consistency.
Prepare the Plant-Based Egg: Blend the silken tofu, turmeric, and black salt in a blender or food processor until smooth. Heat a small non-stick pan over low heat and pour in the tofu mixture. Cook for 3–4 minutes until set but still soft, resembling a sunny-side-up egg.
Assemble the Bibimbap: Place a portion of rice in each bowl. Arrange the vegetables, cooked tempeh, and the vegan egg alternative around the rice. Drizzle with the vegan gochujang sauce.
Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top. Serve immediately and mix everything together before eating.
- Adjust Spice Level: Add more or less gochujang to suit your spice preference.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Protein Boost: Add edamame or roasted chickpeas for extra protein.
- Meal Prep: Store components separately in the fridge for up to 3 days and assemble just before serving.
Enjoy your wholesome and delicious Vegan Bibimbap! 🌱
- Protein: 18g
- Carbohydrates: 56g
- Fat: 12g
- Fiber: 6g
Keyword Healthy Dinner Ideas, Korean rice bowl, plant-based recipe, Vegan Bibimba, vegan Korean food