BIBIMBAP RECIPE VEGAN | Korean | Spicy | 550 Calories | Purple Carrot! One-pot Dinner, 30 minutes!

Vegan Korean Bibimbap Recipe! This delicious vegan bibimbap recipe takes less than 30 minutes. I got this meal and recipe from Purple Carrot! It's great because it's a one-pot dinner, is less than 600 calories per serving, and, most importantly, it tastes amazing! If you like this recipe, check out Purple Carrot's website! (Not Sponsored!! lol) www.purplecarrot.com
I love how spicy the gochujang sauce/spice is, but you can easily replace it with another chili paste if you don't have access to this spice. This dish is great for family-style serving, and if you are eating for just one, it keeps really well too! You could easily double this recipe for some easy vegan meal prep and eat tomorrow for some left overs, lunch, or dinner!
** Nutrition **
CALORIES: 550
FAT: 31g
CARBOHYDRATES: 60g
PROTEIN: 10g
Note: If you want to up the protein in this, you could easily add some tempeh, seitan, or tofu to this! Let me know in the comments if you'd like a video on my favorite tofu/tempeh marinades and sauces!
** Ingredients **
8 oz precooked brown rice
2 tbsp hemp seeds
1 beet
2 tbsp gochujang
1 carrot
6 oz baby bok choy
1 scallion
2 tbsp vegan mayonaise
2 tbsp sesame oil
2 tsp black sesame seeds
4 oz vegan cabbage kimchi
2 tsp vegetable oil
Salt and pepper
** Method **
1. Preheat the oven to 425°F.
2. Cook the brown rice: make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Transfer to a medium bowl to cool. Add hemp seeds and stir.
3. Peel the beet and slice into half-inch thick wedges. Add the sliced beet and 2 tsp vegetable oil to a baking sheet and toss to coat. Bake for 15 to 20 minutes (or until fork tender). Remove from the oven and toss with just 1 tbsp gochujang.
4. Peel the carrot into ribbons. Wash the baby bok choy and cut lengthwise into quarters. Thinly slice the scallion.
5. Add the remaining gochujang and vegan mayo to a small bowl and whisk the gochujang aioli.
6. Heat about 1 tbsp sesame oil a large nonstick skillet over medium-high heat. Add quartered baby bok choy and cook until browned in places, 3 to 5 minutes. Transfer to a plate and sprinkle with black sesame seeds.
7. Return the skillet to medium-high heat and add 1 tbsp sesame oil. Add brown rice, press into an even layer, and cook until bottom begins to crackle and brown, 5 to 7 minutes.
8. Add the rest of the fancy goodies to the crisped brown rice: gochujang roasted beets, carrot ribbons, sesame bok choy, and kimchi. Dollop with gochujang aioli. Sprinkle with sliced scallion. Serve the Korean bibimbap family style.
9. ENJOY!
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[@tarahmurrey3303]

Lolllllll the beginning of your video. I love this so much

[@yummyveegs8149]

Hahahah 😂😂 it was a STRUGGLE!! Thank youuuu 🥰