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.
En original oppskrift av Forkin
- Total tid
- 55 min
- Porsjoner
- 2
- Vanskelighetsgrad
- Middels
- Per porsjon
- 395 kcal
Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
rice
- 0,75 koppbrown rice, uncooked
- 1,5 koppwater
vegetables
- 1 sssoy sauce
- 1 tssesame oil
- 1 feddgarlic, minced
- 5 koppspinach
- 1 stk.carrot, julienned
- 0,5 stk.zucchini, julienned
- 4 stk.shiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 ssgochujang
- 1 tsrice vinegar
- 1 tsagave nectar(valgfritt)
garnish
- 1 tstoasted sesame seeds(valgfritt)
Utstyr
saucepan · knife · cutting board · mixing bowls · large non-stick pan
Fremgangsmåte
Trinn for trinn
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Omtrent 2 min
- 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.
Omtrent 45 min
Kokkens tips: Do not lift the lid during cooking to ensure even steaming.
- 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.
Omtrent 5 min
- 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.
Omtrent 3 min
- 5
Add the julienned carrot to the same pan and sauté for 3-4 minutes until slightly tender-crisp. Remove and set aside.
Omtrent 4 min
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Omtrent 4 min
- 7
Add the sliced shiitake mushrooms to the pan and sauté for 5-7 minutes until browned and tender. Remove and set aside.
Omtrent 7 min
- 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.
Omtrent 8 min
Kokkens tips: Ensure tofu is well-pressed for best texture.
- 9
In a small bowl, whisk together the gochujang, rice vinegar, and agave nectar (if using) to create the bibimbap sauce.
Omtrent 2 min
Kokkens tips: Adjust agave nectar to your preferred sweetness level.
- 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.
Omtrent 3 min
Kokkens tips: Keep the vegetables in separate sections for a visually appealing presentation.
- 11
Drizzle the gochujang sauce generously over the vegetables and rice. Garnish with toasted sesame seeds, if desired.
Omtrent 1 min
Kokkens tips: Mix everything together just before eating to combine all the flavors.
Per porsjon
Næringsinnhold
- Kalorier
- 395,2kcal
- Protein
- 14,6g
- Karbohydrater
- 68,7g
- Fett
- 8,8g
- Fiber
- 7,4g
- Sukker
- 8,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables separately in a microwave or on the stovetop until warmed through. Add sauce just before serving.