Got any vegetables lying around that you haven't got to use but are worried might be close to their good-by dates? Of course you do, cuz who...

Bibimbap or Dolsot bibimbap is one of my favourite comfort foods to meal prep: all the side dishes take about an hour to prepare at the beginning of the week, but then you can have Dolsot Bibimbap for dinner for a week in about 10 minutes! It's a great way to use up leftover Korean side dishes (banchan), and you can pack everything together for lunch (dosirak style) to have as an easy, portable room temperature lunch.

Creating a perfect Vegan Bibimbap Recipe requires balancing various flavors and textures effectively. Our guide simplifies this process with straightforward steps and essential tips. Save the pin to access our vegan bibimbap recipe anytime and enjoy a delicious Korean-inspired dish at home!

Vegan Bibimbap or Korean mixed rice bowl contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.

This vegan bibimbap is a plant based version of the classic Korean staple dish! Loaded with vegetables and ready in under 30 minutes!

Bibimbap Recipe Vegetarian with bibimbap sauce, made gluten and soy-free. This Korean bibimbap rice bowl is easy to make and yummy healthy!

Vibrant and colourful Korean bibimbap gets a plant-based makeover in this tasty vegan version: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled vegetables and a classic bibimbap sauce.

Learn how to make this vegan Korean bibimbap which is loaded with crispy tofu and sesame vegetables. Perfect for a weekend dinner, potluck, or a weekday meal.

Simple, vegan bibimbap made with vegetables and tofu! You can make this bibimbap without a trip to a Korean market as long as you have gochujang!

This easy bibimbap sauce recipe combines gochujang, sesame oil, and garlic for a bold, spicy, and flavorful Korean condiment.