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Blissful Veggie Bibimbap [Vegan, Nut-Free]

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This Korean dish contains lightly seasoned raw cucumber slices and refreshing bean sprouts. The Bibimbap is filled with fresh vegetables with toddler-friendly non-spicy sauce.

Blissful Veggie Bibimbap [Vegan, Nut-Free]

This Recipe is :

Dairy Free Vegan




For the Bibimbap:

  • 1 cup sweet and sour cucumber see recipe below
  • 1 cup lightly seasoned bean sprouts see recipe below
  • 1 cup micro-greens
  • 1 cup red cabbage shredded
  • 1 package firm tofu chopped
  • 1/4 cup potato starch
  • 3 cup brown rice cooked
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 3 tablespoons sesame oil
  • 1/2 teaspoon gochujang (optional to add some extra)
  • 3 tablespoons cooking oil

For the Sweet and Sour Cucumber:

  • 2 cucumbers
  • 1 tbsp coconut sugar
  • 1 lemon juice
  • 1 teaspoon salt

For the Lightly Seasoned Bean Sprouts:

  • 1-pound bean sprouts tails cut off
  • 1 tablespoon cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon garlic minced
  • 2 tablespoons sesame oil
  • 1/2 teaspoon salt


For the Bibimbap:

  1. Make the sauce by combining soy sauce, maple syrup, sesame oil, and gochujang in a container and shake vigorously.
  2. TOFU: Pat dry tofu with a kitchen towel to remove moisture. Coat tofu chunks with potato starch. Heat 3 tbsp cooking oil in a pan over medium heat. Place tofu
  3. chunks in the pan and fry all sides until golden brown. Take care to not overcrowd the tofu to prevent sticking together.
  4. In a big bowl, place rice, cucumber, bean sprouts, micro-greens, cabbage, tofu, and sauce. Mix well. Add additional gochujang, if desired.

For the Sweet and Sour Cucumber:

  1. Using a mandoline, thinly slice the cucumbers
  2. Using your hand, massage cucumber slices with coconut sugar, juice of lemon, and salt. Let it sit for 30 minutes.

For the Lightly Seasoned Bean Sprouts:

  1. Place bean sprouts in a pot and cover with water. Add 1 tbsp cider vinegar and 1 tbsp of salt. Bring to a boil, and then reduce the heat and simmer for 5 minutes with the pot uncovered.
  2. Drain the bean sprouts and give a cold shower.
  3. Using your hand, massage bean sprouts with garlic, sesame oil, and 1/2 tsp of salt.





Hi, I'm HeeJee, creator of White Blank Space. I'm a Korean living in sunny California with my Mexican husband and an active toddler. We call her Mexi-Rean American. Naturally, many of my recipes are a fusion of Korean, Mexcian, and American food. I also focus on family meals that can be enjoyed from toddler to adults. I'm a licensed architect, and I enjoy styling food and taking food photography.



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