You can make this vegan bibimbap without a trip to a Korean market. This simple bibimbap recipe uses vegetables you can find in your local grocery stores.“
Cook the rice. Cut the zucchini into match sticks. Sprinkle with salt, and let sit. Squeeze out the liquid. Heat a pan with a little bit of oil. Add the zucchini and minced garlic.
Blanch the baby kale briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with garlic, sesame oil, and salt and pep
Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Sauté the carrots over medium high heat until slightly softened. Sprinkle with salt and pepper to t
Remove the stems off the mushrooms and cut into thin slices. Sauté in the lightly oiled pan over medium high heat.4
Cut the tofu into cubes, and lightly sprinkle with salt. – Place a serving of rice in a bowl. Drizzle a little sesame oil over. Serve with the red pepper paste sauce.&
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