Meatless Monday : Bibimbap

Bibimibap is a Korean rice bowl  with sauteed vegetables (namul) and hot fermented sauce (gochujang).  It is a great way to use left over vegetables so do not feel that you have to use the same ones as I have.  Beansprouts are often included and thin slices of beef.  Below is a vegan version.  You can buy the sauce ready made up but this often contains ingredients that are not suitable for vegans such as anchovies. You could make this dish more substantial by adding tofu sauteed with a little tamari.  To serve bibimibap top the rice and vegetables with sauce and stir the sauce through.  

Serves 2-3
You will need
150g organic brown rice 

1 tbsp organic olive oil
70g shiitake mushrooms, sliced + 1/2 tbsp tamari
1/2 large courgette, thinly sliced with mandolin
1 medium carrot, thinly sliced with mandolin
wedge Chinese cabbage, shredded

1 rounded tsp miso paste
1/2 tsp chilli flakes
1 tbsp tamari 

Rinse the rice with cold water and place in a saucepan.  Cover with cold water and bring to the boil.  Reduce the heat to simmer for 20-25 minutes then drain.

Meanwhile heat the oil in a separate pan and saute the carrots on a medium heat until tender.  Place to one side. Repeat with the courgette, then with the Chinese cabbage.  Add the tamari to the pan and saute the shiitake mushrooms.  

Mix the ingredients for the sauce.

Divide the rice between two bowls.  Top with the sauteed vegetables then the sauce.  To eat stir the vegetables and sauce through the rice.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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