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Forkin
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Brown Rice & Veggie Bibimbap

This vegan bibimbap features a colorful array of sautéed and seasoned vegetables over a bed of hearty brown rice. A savory gochujang sauce ties all the elements together for a satisfying and nutritious meal. It's a customizable dish perfect for using up various vegetables.

وصفة أصلية من Forkin

الوقت الإجمالي
55 د
عدد الحصص
2
الصعوبة
متوسطة
لكل حصة
395 kcal
نباتي

معلومات مسببات الحساسية: قد تحتوي على غلوتين وسمسم وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

Brown Rice & Veggie Bibimbap

تحضير المكوّنات

المكوّنات

rice

  • 0.75 كوبbrown rice, uncooked
  • 1.5 كوبwater

vegetables

  • 1 ملعقة كبيرةsoy sauce
  • 1 ملعقة صغيرةsesame oil
  • 1 فصgarlic, minced
  • 5 كوبspinach
  • 1 قطعةcarrot, julienned
  • 0.5 قطعةzucchini, julienned
  • 4 قطعةshiitake mushroom, sliced

protein

  • 100 gtofu, extra-firm, pressed and thinly sliced

sauce

  • 2 ملعقة كبيرةgochujang
  • 1 ملعقة صغيرةrice vinegar
  • 1 ملعقة صغيرةagave nectar(اختياري)

garnish

  • 1 ملعقة صغيرةtoasted sesame seeds(اختياري)

الأدوات

saucepan · knife · cutting board · mixing bowls · large non-stick pan

طريقة التحضير

خطوة بخطوة

  1. 1

    Rinse the brown rice thoroughly under cold water until the water runs clear.

    حوالي 2 د

  2. 2

    Combine the rinsed brown rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until all water is absorbed and rice is tender.

    حوالي 45 د

    ملاحظة الطاهي: Do not lift the lid during cooking to ensure even steaming.

  3. 3

    While the rice cooks, prepare the vegetables. In a small bowl, combine the soy sauce, sesame oil, and minced garlic for seasoning the vegetables.

    حوالي 5 د

  4. 4

    Heat a large non-stick pan over medium-high heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove and set aside.

    حوالي 3 د

  5. 5

    Add the julienned carrot to the same pan and sauté for 3-4 minutes until slightly tender-crisp. Remove and set aside.

    حوالي 4 د

  6. 6

    Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.

    حوالي 4 د

  7. 7

    Add the sliced shiitake mushrooms to the pan and sauté for 5-7 minutes until browned and tender. Remove and set aside.

    حوالي 7 د

  8. 8

    Add the thinly sliced tofu to the pan and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove and set aside.

    حوالي 8 د

    ملاحظة الطاهي: Ensure tofu is well-pressed for best texture.

  9. 9

    In a small bowl, whisk together the gochujang, rice vinegar, and agave nectar (if using) to create the bibimbap sauce.

    حوالي 2 د

    ملاحظة الطاهي: Adjust agave nectar to your preferred sweetness level.

  10. 10

    To assemble, divide the cooked brown rice between two serving bowls. Arrange the sautéed spinach, carrot, zucchini, shiitake mushrooms, and tofu decoratively over the rice.

    حوالي 3 د

    ملاحظة الطاهي: Keep the vegetables in separate sections for a visually appealing presentation.

  11. 11

    Drizzle the gochujang sauce generously over the vegetables and rice. Garnish with toasted sesame seeds, if desired.

    حوالي 1 د

    ملاحظة الطاهي: Mix everything together just before eating to combine all the flavors.

لكل حصة

القيم الغذائية

71%التقييم
السعرات الحرارية
395.2kcal
البروتين
14.6g
الكربوهيدرات
68.7g
الدهون
8.8g
الألياف
7.4g
السكر
8.8g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover bibimbap components separately in airtight containers in the refrigerator.

إعادة التسخين

Reheat rice and vegetables separately in a microwave or on the stovetop until warmed through. Add sauce just before serving.