Low-Carb Vegan Bibimbap Recipe

Ingredients:

• 1 tbsp soy sauce
• 2 tbsp rice vinegar or regular white vinegar
• 7oz/200g tempeh, sliced into squares
• 1 small red bell pepper, julienned
• 4–6 broccoli florets, in thin spears
• 1 cucumber, julienned
• 10oz/300g raw cauliflower rice
• 2 tbsp gochujang chili paste or sriracha
• 1 tsp toasted sesame oil
• Liquid stevia, to taste
• 2 tbsp sesame seeds

How to prepare:

1. Dip the tempeh in soy sauce and vinegar. Leave them to rest for a while.
2. Meanwhile, chop your veggies.
3. Afterward, sauté the tempeh on medium heat in a pan with oil.
4. After the tempeh is cooked, remove it from the heat and put it in a bowl. Sauté peppers and broccoli in the same pan.
5. Keep the veggies crunchy by covering them and cooking for a minute or two.
6. In another pan, stir-cook cauliflower rice in oil until tender.
7. Mix chili paste, vinegar, soy sauce, oil, and sweetener in a small bowl.
8. If the sauce is too thick, add water. Place the tempeh, peppers, broccoli, carrot, and raw cucumber atop cauliflower rice on two plates.
9. Spread sesame seeds and chili sauce on the veggies and tempeh. Before serving, mix the dish well.