Vegan Bibimbap with Soy Curls

(from notlikemama.com)

Gochujang sauce:

¼ cup gochujang paste

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon fresh ginger, minced or grated

3 cloves garlic, minced or grated

1 tablespoon sesame seeds, toasted

For the bowl:

½ English cucumber, sliced into long sticks

8 ounce shitake mushrooms, sliced

6 radishes, thinly sliced

6 scallions, thinly sliced

Nori sheets cut into squares nor triangles

4 ounce soy curls

Kimchi

4 cups vegetable stock, boiling

1 tsp garlic powder

2 tablespoons nutritional yeast

2 cups rice, cooked

Soy sauce for garnish

Mix all ingredients for Gochujang sauce in a bowl and let sit

For the Bibimbap:

Mix soy curls, hot vegetable stock, garlic powder and yeast and allow to rehydrate 15 minutes then drain and set aside.

Toss shiitake mushrooms with soy sauce

In wok or saute pan, add mushrooms and brown for several minutes

To the same pan add the soy curls, cook, stir frying until they begin to brown then add a couple tablespoons of gochujang sauce and cook for 2 minutes

Assemble bowls – put rice on the bottom then add all the ingredients to garnish