Vegan Keto Bibimbap (gluten-free, soy-free option)
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Bibimbap, which roughly translates to “mixed vegetables,” is a Korean dish involving rice, mixed veggies, often meat and gochujang sauce. This kind of goes without saying, but this vegan keto bibimbap here isn’t traditional in the least bit. It is, however, a delicious ode to this dish that is gluten-free, nut-free, peanut-free, coconut-free, low-carb, keto-friendly and can be made soy-free surprisingly easily. While there are many iterations of bibimbap (also bibimbop) on the internet, this particular low carb vegan version consists of the following:
- cauliflower rice
- air-fried tofu
- shiitake mushrooms
- sesame seeds
- homemade gochujang
Much like the vegan keto sushi bowl I posted a bit ago, this recipe is more of a formula than an exact recipe. If you don’t like some of the ingredients, you don’t have to use those ones. Similarly, it’s another great way to use up some of those leftover veggies you may have lying around the fridge. I also recommend keeping frozen veggies on hand for things like this, because they cook up so quickly and are so convenient.
Looking at the ingredients, and the nutrition facts, you may be wondering why I decided to spend so many carbs on one relatively low-calorie dish. I’m a huge fan of eating veggies and feel like the carbs we consume from veggies are “worth it,” so to speak. This is especially true when considering things like the shiitake mushrooms. Yes, mushrooms are a little bit higher on the carb scale, but they also contain vitamin B5, which can be especially difficult to obtain for those of us on a vegan keto diet.
Notes on Making Gluten-free Vegan Keto Bibimbap
- If you want to make this soy-free, I recommend using this hemp tofu recipe instead of regular tofu.
- To get the tofu super crispy, I air-fried it for 20 minutes at 350°F (177°C).
- As noted above, commercial available gochujang is loaded with sugar and isn’t really keto-friendly, so I made my own keto gochujang!
- Other veggie suggestions: snow peas, bell peppers, carrots, green beans, bok choy, cabbage, cooked greens
- I am a simple girl, and just like the gochujang stirred in on its own, but you could gussy it up by making a sauce with 1 tbsp gochujang, 1 tbsp sesame seed oil, 1 tbsp low-sodium tamari and 1 tbsp water all whisked together.
- The nutritional information is based off of the weights of the veggies. The volumes are close approximations, obtained from sticking the weighed veggies in a measuring cup.
- Bear in mind that different ingredients and brands will have different nutritional values, so your calculations may vary.
- If you use a commercial gochujang, this will be much, much higher in carbs (8g higher, most likely), so bear that in mind if you don’t want to go the homemade route!
An easy, delicious and spicy gluten free and low carb dinner recipe!
- 1 cup (100g) cooked cauliflower rice
- 3.5oz (100g) baked or air-fried tofu
- 1/2 cup (75g) cooked broccoli
- 1/8 cup (20g) cooked shiitake mushrooms
- 1 tbsp low-carb gochujang
- 1 tsp sesame seeds
- chopped scallions for garnish
- If needed, reheat the vegetables and cauliflower rice on the stove top and bake or air-fry the tofu until crispy (20 minutes in the air fryer or 30 minutes in the oven at 350F/177C). Combine all veggies and tofu together in a bowl, stir in gochujang and garnish with sesame seeds and scallions.
- Alternatively, arrange veggies and tofu in a visually pleasing way, top with gochujang, sesame seeds and scallions, take pictures and then mix and eat... 😉
Volumetric measurements are approximate. Nutrition is based off of the ingredient weights.