Meatless Kale Bibimbap Bowl, Oh My!

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Lately, I have been experimenting with a vegetarian diet.  The Bear could never give up meat, and since I don’t want to make two dinners every night, I still eat meat.  I just don’t eat meat every single day.  My fascination with a meatless diet goes back to my childhood when I declared I was a vegetarian.  I used it as a free pass to eat all the carbohydrates I wanted.  I LOVE pasta and bread!  That lasted for about a month before my mom caught on to my antics.  Of course, a proper vegetarian diet is about balance.

There are so many healthier protein options that do not come with the cholesterol or guilt like meat products.  Recently, I have been enjoying sietan, tempeh, tofu, and many, many beans.  Sidebar: be sure to get Non-GMO meatless products.  GMOs are genetically modified foods and corp growers modify the seeds to be resistant to herbicides and viruses.  That may sound like a good idea, but here is why it’s not!

Let me jump off my high horse and share this recipe with you!

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5.0 from 1 reviews

Meatless Bibimbap Bowl, Oh My!
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • Bibimbap Bowl:
  • 2 cups kale
  • 1 large carrot, julienned
  • 1 small zuchinni, julienned
  • ½ cup bean sprouts
  • 2 eggs (remove egg for vegan option)
  • 8 oz package of seitan
  • 2 cups cooked brown rice
  • 1 teaspoon of grapeseed oil
  • 2-3 gloves of garlic, minced
  • 1 inch cube of ginger, minced
  • Bibimbap Sauce:
  • 2 tablespoons of sriracha
  • 1 tablespoon of rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 3 drops of stevia

  1. Whisk all sauce ingredients together in a medium bowl; set aside.
  2. Heat skillet to medium. Add gradeseed oil, garlic, ginger and seitan. Cook for 6 to 10 minutes flipping halfway through until the seitan is crispy.
  3. While the seitan is cooking, steam the kale with one tablespoon of water on a hot skillet. This should take 3 minutes, then set aside.
  4. Steam carrots, zucchini, and bean sprouts with one teaspoon of water on the same skillet; set aside.
  5. Cook two over-easy, over medium, or scrambled eggs.
  6. Top the cooked brown with the seitan, vegetables, egg and sauce. Enjoy!


Even the meat loving Bear enjoyed this recipe!

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Grandma Tip:

Before I started juicing fruits and vegetables, the fresh ginger I bought would go bad before I could use it all.  My grandma taught me to freeze peeled one-inch cubes of ginger.  The frozen ginger still holds the strong flavor and tastes fresh.  Simply take a cube of the ginger out of the freezer and defrost it for 30 seconds to one minute.

What are some tips you have learned from your grandparents?

7 thoughts on “Meatless Kale Bibimbap Bowl, Oh My!

    • I love kale too! My husband’s grandma ate it often as a child and she is a very healthy 88 year old who swing or ballroom dances every single day!

  1. I am going to have to try this. The colors together look delicious. Keep the fabulous recipes coming. Thanks for eating so healthy and sharing with us all. :-) :-)

  2. We use ginger in all of Amish’s Nepali recipes. It is really good for you. We buy several big pieces and keep them stored in the fridge, but maybe we go through it faster than the average person.

    All my grandma’s advice comes from her green thumbs. She’s a great gardener, but not so much into cooking.

  3. Yes I remember the Vegetarian diet phase, did you go Vegan for a while also? I know Corky did. This is another meal that looks good, I wish I was in to cooking as much as I used to be.

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