Korean Inspired Vegan Bibimbap

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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.


For The Bowl

  • 3 carrots shredded, heated in sesame oil
  • 3 persian cucumber, thinly sliced and mixed sesame oil and soy sauce
  • 1 cup bean sprouts, heated in sesame oil
  • 1 cup spinach, wilted
  • 2 cups white rice
  • green onions to garnish

Mushroom Marinade

  • 2 cups shiitake mushrooms, thinly sliced
  • 1 teaspoon Califia Farms Go Coconuts
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

The Sauce

  • 2 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 1/2 tablespoon sesame seeds
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha
  • 2 tablespoons soy sauce


Preheat your oven to 400 degrees and add your sliced mushrooms mixed with soy sauce, coconut milk and sesame oil. Roast for 30-40 minutes.

In the meantime prep your veggies by shredding your carrots, marinating your cucumbers, heating your bean sprouts and silting your spinach.

Make your sauce by mixing gochujang, sesame oil, sesame seeds, rice wine vinegar, sriracha and soy sauce. Set aside.

Once everything is ready: assemble by placing all your components in a bowl, stir with your sauce and rice, and enjoy!