Vegan Beef Kimbap
Elevate your next meal prep with this mouthwatering Vegan Beef Kimbap, a plant-based twist on the classic Korean dish. Packed with flavorful vegan beef crumbles sautéed in garlic, soy sauce, and sesame oil, this recipe is a delightful medley of savory and fresh ingredients. Juicy cucumber, crisp carrots, tender blanched spinach, and perfectly seasoned short-grain rice are wrapped in nori sheets to create a harmonious blend of textures and tastes. Perfect for lunch, dinner, or even a grab-and-go snack, this vegan kimbap is both nutritious and satisfying. Whether you’re exploring Korean cuisine or looking for an innovative vegan recipe, this 50-minute dish is sure to impress. Garnished with sesame seeds for an authentic finish, each bite delivers a world of flavor!
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 cup vegan beef crumbles
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic
- 1 medium carrot
- 1 small cucumber
- 1 cup spinach
- 4 sheets seaweed sheets (nori)
- 1 tablespoon sesame seeds
Instructions
Rinse the short-grain rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil in a pot, then reduce to a simmer, cover, and cook for 15 minutes. Let it rest for 10 minutes after cooking.
While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
Once the rice is cooked, transfer it to a large bowl and season it with the vinegar mixture. Gently fold the rice to evenly distribute the seasoning. Allow the rice to cool to room temperature.
In a skillet over medium heat, add the vegan beef crumbles, minced garlic, soy sauce, and sesame oil. Sauté for 3-4 minutes until heated through and slightly browned. Set aside.
Julienne the carrot and cucumber into thin strips. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out excess moisture.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Spread approximately 3/4 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few strips of carrot, cucumber, a small handful of spinach, and a few tablespoons of the vegan beef crumbles across the center of the rice.
Use the bamboo mat to carefully roll the kimbap, pressing gently to maintain tightness. Seal the roll by moistening the nori edge with water and pressing it onto the roll.
Repeat the process with the remaining ingredients.
Using a sharp knife, cut each roll into 1/2-inch thick slices. Wipe the knife with a damp cloth between cuts for clean slices.
Garnish with sesame seeds and serve.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.5 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
