• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
One-Pan ‘Nduja Aubergine + Chickpeas
Maple Roasted Carrot Hummus
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lights

Rainbow Bibimbap

by Ben, So Vegan May 11, 2020September 7, 2022
May 11, 2020September 7, 2022
Vegan Bibimbap
  • This recipe is an open book! Use up veggies you have leftover in the fridge, either serving them raw or roasting them until tender.
  • You’ll find gochujang most Asian stores and some large supermarkets. But not all gochujang paste is vegan so always check the brand before you buy.
  • The sauce is very spicy! We love the heat and it’ll disperse into the vegetables when you stir everything together. But you can easily dial this down by adding splashes of water to the sauce until the heat is more to your liking.
  • Pretty much any mushroom will do. We used ‘mini portobellos’, which we found in our local supermarket, but shiitake, chestnut or sliced portobellos would also work well.
Vegan Vodka Rigatoni Recipe

Our hot ‘n’ spicy Rainbow Bibimbap 🔥 BTW did you know we have a new cookbook? You can pre-order your copy of One Pot Vegan today 👉 sovegan.co/onepv

Posted by So Vegan on Monday, 11 May 2020

Vegan Vodka Rigatoni Recipe

Rainbow Bibimbap

Serves: 2 people Prep Time: 8 minutes Cooking Time: 20 minutes 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 70g / 2.5oz red cabbage
  • 1 tbsp apple cider vinegar
  • 1/2 tsp caster sugar 
  • 3 garlic cloves
  • 300g / 10.5oz mushrooms
  • 1 tbsp light soy sauce, or tamari for gluten-free option
  • 2 tsp sesame oil
  • salt
  • 200g / 7oz jasmine rice
  • 1 yellow pepper
  • 1 x 400g / 14.1oz tin of black beans
  • 1/3 cucumber
  • 1 carrot
  • 2 large handfuls of spinach
  • a handful of bean sprouts
  • sesame seeds, for topping
  • cress, for topping

For the gochujang sauce:

  • 2 tbsp gochujang paste
  • 2 tsp apple cider vinegar
  • 1 tbsp light soy sauce, or tamari for gluten-free option
  • 1/2 tsp caster sugar
  • 1 tsp sesame oil

Method

  1. Preheat the oven to 180°C / 356°F and thinly slice the red cabbage then transfer it to a bowl. Add the apple cider vinegar and caster sugar, stir, then leave to one side for the cabbage to pickle.
  2. Peel and dice the garlic. Add the mushrooms whole to a large tray, scatter over the garlic, then drizzle over the light soy sauce and 1 tsp of sesame oil. Add a small pinch of salt and give everything a mix, then roast for 15 minutes.
  3. Rinse the rice until the water runs clear, then transfer it to a saucepan. Add 350ml / 12.3fl.oz of boiling water and a pinch of salt, bring to a boil, then lower the heat, cover and simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
  4. Slice the yellow pepper and drain and rinse the black beans. Roughly chop the cucumber and thinly slice the carrot. Add the yellow pepper and black beans to the tray, drizzle over 1 tsp of sesame oil and sprinkle over a small pinch of salt. Give everything a mix, then roast for 5 minutes.
  5. Add all the gochujang sauce ingredients to a bowl and stir to combine. Then add the spinach to a saucepan over a medium heat with a splash of water and stir until the spinach is wilted.
  6. To build the bibimbap bowls, add half the rice, followed by half of the mushrooms, yellow pepper, black beans, cucumber, carrot, wilted spinach, pickled red cabbage and bean sprouts. Pour half of the gochujang sauce into the middle of the bowl and sprinkle over some sesame seeds and cress. When you’re ready to eat, stir the sauce into the ingredients and get stuck in!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Quick dinners
1 Comment
4
FacebookTwitterGoogle +Pinterest
Previous post
Carrot Cake Flapjacks
Next post
Homemade Pea Milk

You may also like

One-Pan ‘Nduja Aubergine + Chickpeas

September 29, 2023

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

One Pot Lentil + Coconut Curry Soup

August 31, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Butter Cauliflower

August 22, 2023

Gochujang Tofu Ramen

August 9, 2023

Pasta Romesco

August 2, 2023

Beetroot Burger

July 4, 2023

1 Comment

Valerie May 11, 2020 - 12:24 pm

Thank you. I love one Buddha Bowls. I’m also intrigued by the book. Will it be coming out as a print book? I can’t read off of a screen.

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2023 SO VEGAN - Terms - Contact