Vegan Bibimbap bowls are layered with flavor from fluffy rice and sesame spinach to savory sautéd mushrooms and pickled cucumbers. Top it with tofu & drizzle sauce.
Cook 1 cup of rice, once cooked cover & set aside.
Toss the cucumbers with vinegar and salt.
Heat sesame oil in skillet. Add in spinach & sauté.
Add in a dash of sesame oil & cook mushrooms.
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