Bibimbap is a Korean dish that I recently discovered and I’m obsessed. It consists of rice topped with sautéed vegetables, chill, meat and eggs. The combinations of what you can top your Bibimbap with are endless, making it extremely versatile and we all know how versatility is one of my favourite things!
Today I’m keeping my Bibimbap vegetarian – subbing the meat for garlic ginger tempeh. I’m using Noble Bean tempeh which is packed with lots of protein and is fermented, making it great for digestion.
Bibimbap is a great way to get your veggie intake for the day. Top it with sautéed kale, bok choy, zucchini, bean sprouts, mushrooms etc. I’m also adding some roasted veggies to the mix because I like to break the rules and I think it pairs well in the Bibimbap.
Vegetarian Bibimbap and Garlic Ginger Tempeh
- cooked brown rice
- sautéed/roasted vegetables of choice
- protein of choice, today I’m using tempeh
- poached/fried egg
Garlic Ginger Sauce:
- 2 tbsp ginger, minced
- 4 garlic cloves, minced
- 1/2 cup soy sauce (for soy intolerances you may use coconut amigos)
- 1 lime, juiced
- 1/4 cup olive oil
- Prepare components: Cook rice and sauté/roast vegetables. Set aside.
- Cook tempeh: Boil a 240 gram package of tempeh for 15 minutes.
- Prepare garlic ginger sauce: In a bowl, combine the ginger, garlic, soy sauce, lime juice and olive oil. Whisk until well combined.
- Marinate tempeh: Once the tempeh is cooked, remove it from the water and cut it into squares. Place tempeh in a shallow bowl and pour the marinade over it. Marinate for 30 minutes.
- Prepare egg: Poach or fry egg.
- Assemble bibimbap: In a bowl, add some cooked rice. Top with sautéed/roasted vegetables, a poached/fried egg and the garlic ginger tempeh. Enjoy!