Gluten Free Bibimbap with Mushroom Bulgogi (Low Carb, Vegetarian, Vegan Options)
Author: Unconventional Cooks
Serves: 4
- What to Prep Before:
- Choose your desired protein + cooked vegetables:
- 1 (14 oz) Firm Tofu
- Mushrooms:
- 1 lb button mushrooms
- 2.5 tbsp honey/sugar
- 2 tbsp GF Soy Sauce
- Spinach:
- 1 lb spinach
- 1 tbsp GF soy sauce
- 4 tsp sesame seeds
- 2 cloves garlic, minced
- drizzle of sesame oil (optional)
- Choose your favorite raw vegetables:
- 12 cups Romaine Lettuce, 2 Cucumber, 2 cups Cherry Tomatoes, 2 carrots
- Dressing (Adapted from Koreanbapsang)
- 4 tbsp GF low sodium soy sauce/tamari
- 1 tsp honey (or your choice of sweetener)
- 1 tsp garlic, minced
- 2 tsp lemon juice
- 1 tsp sesame seeds
- 4 tsp chili flakes
- ON THE DAY (Toppings):
- 4 eggs, 2 Avocado
- What to Prep: (Beginning of the week)
- Tofu: Drain the Tofu. Slice into thick ½" slices.
- Heat a non-stick pan and fry the tofu on both sides until slightly golden brown.
- Mushrooms: Slice the mushrooms and toss in marinade. Set aside for 30 minutes.
- In a non stick pan, sauté the marinated mushrooms until cooked (3-5 minutes).
- Spinach: Blanch the spinach in boiling water for seconds.
- Drain and rinse under cold water. Squeeze out all the water from the spinach. Toss in with remaining seasonings.
- Raw Vegetables: Julienne (finely slice) your carrots and cucumber.
- Wash you cherry tomatoes.
- Cut your romaine lettuce into bite sized chunks and store everything in separate containers in the fridge.
- Store in the fridge in an airtight container. It is best served cold.
- Dressing: Mix the ingredients for the sauce. Cover and store in the fridge.
- On the Day:
- Prepare a fried egg/poached egg. Slice up your Avocado.
- Place your romaine lettuce at the very bottom. Arrange all the ingredients on top and enjoy with the dressing.
Egg: + 80-90 calories
½ small Avocado: + 120 calories
Serving size: 4 Calories: 281.4 (per Serving not including egg and avocado) Fat: 6.9g Carbohydrates: 36.9g Sugar: 19.7g Fiber: 7.5g Protein: 20.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/03/12/gluten-free-bibimbap-with-mushroom-bulgogi-vegetarian-vegan-options/
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