Vegan Mushroom & Spinach Bibimbap
with Crispy Rice, Pickled Carrots & Crispy Fried Onions
Vegan Mushroom & Spinach Bibimbap
A vibrant vegan rice bowl with savory mushrooms, tender spinach, tangy pickled carrots, and crispy fried onions over golden, crunchy rice for a satisfying, flavor-packed meal.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 1 unit Crispy Fried Onions
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 4 ounce Shredded Carrots
- 2 tablespoon Soy Sauce
- 5 ounce Spinach
- 1 teaspoon Sriracha Sauce
- ¾ cup White Rice
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- 4 teaspoon Sugar
American
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories600
Protein12g
Carbs81g
Fat25g
Tags:
VeganCalorie SmartFiber Smart
⚠️Allergens:
🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For gluten-free needs, use tamari or coconut aminos instead of soy sauce, and check that the crispy onions are wheat-free. For a soy-free version, swap the soy sauce and sriracha for a mild chili-vinegar dressing, and use a sesame-free oil if needed.
What to serve with it
Serve with a simple cucumber salad or steamed edamame to keep the bowl fresh and light. A miso soup or extra quick-pickled vegetables also works well if you want more contrast and a fuller meal.
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