Plenty of flavors & textures going on in this zesty dish including an array of veggies & tempeh tossed with our special bibimbap sauce.

Korean Tempeh Bibimbap Rice Bowl with Vegetable Mix (Vegan, GF)


8 oz ground tempeh

6 oz zucchini

6 oz button mushrooms

6 oz carrots

0.5 oz ginger & garlic mixture

5 oz jasmine rice

1 oz sliced raddishes

1 oz onion & white wine vinegar 

4 oz Bibimbap sauce*


*Bibimbap sauce: sesame oil, gochujang, liquid aminos, honey



Olive oil

Salt & pepper



Vegetable peeler

Large non-stick skillet/pot 

Medium saucepan & lid for rice

Chopping board & knife

Korean Tempeh Bibimbap Rice Bowl with Vegetable Mix (Vegan, GF)

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Calories................... 615 

Carbohydrates........ 75g

Fat............................... 24g

Protein..................... 29g

Sodium.................... 850mg

*Approximate Values Based On My Fitness Pal


    • Wash & dry all produce

    • Peel carrots into ribbons or thin strips

    • Cut zucchini into bit size pieces

    • Slice mushrooms 


    1: Prepare Rice

    Pour rice into a medium saucepan. Add 10 oz of water with a pinch of salt. Bring to boil, cover & cook for 8-10 minutes. Remove the lid, fluff with a fork & set aside.

    2: Cook carrots & zucchini

    Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot & cook until tender but still crisp, 3-4 minutes. Remove from pan & set aside. Add another tsp of oil to pan & repeat with zucchini; remove from pan once cooked.

    3: Cook mushrooms

    Add mushrooms & drizzle of olive oil to pan & cook for 5 minutes until very tender. Remove from pan & set aside.

    4: Prepare Tempeh

    Heat another drizzle of oil in same pan over medium-high heat. Add garlic & ginger mixture & cook until fragrant, about 30 seconds. Add tempeh, breaking up into pieces & cook about 4 minutes. Increase heat to high & continue cooking until browned & crisp, about 3 minutes. Pour in 1/2 bibimbap sauce & mix together well. Season with salt & pepper.

    5: To serve

    Divide rice between bowl & arrange tempeh & vegetables on rice. Add radishes and pour remaining bibimbap sauce & scallion vinegar mixture on top & serve.