Low carb vegan bibimbap

by in Lunch & Dinner
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Time: Preparation time , cooking time , total time
Serves: 2 dinners
Low carb vegan bibimbap
I finally managed to find gochujang Korean fermented chili paste in Amsterdam. I love the flavor, like a marriage of sriracha and miso. I want to try lots of Korean recipes now, and started with bibimbap. This is a nice quick filling recipe with lots of different flavors that takes about half an hour to prepare. If you can't find gochujang, you can replace it with sriracha in this recipe, with maybe a little miso mixed in for the fermenty element. It will taste a little different, but still delicious. The sauce is SPICY, so if you are sensitive to spice it may be better to half the amount of chili sauce and taste before adding the full amount to your plate. You can pick lots of different veggies to go with this dish. I went for cucumber, broccoli, carrot and bell pepper, but bean sprouts, asparagus, spinach, mushrooms and bok choi among others also work really well. This is a great recipe to use up odd ends in your fridge. You van also sub the tempeh with tofu, vegan chicken, seitan or other protein.


  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar (or regular white vinegar)
  • 200 g / 7 oz tempeh, sliced into squares
  • 1 small red bell pepper, in strips
  • 4-6 broccoli florets, in thin spears
  • 1 carrot, grated
  • 1/2 cucumber, in strips
  • 300 g / 10 oz raw cauliflower, riced
  • 2 tablespoons gochujang chili paste (or sriracha)
  • 2 tablespoons rice vinegar (or regular white)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • concentrated liquid sweetener to taste
  • 2 tablespoons sesame seeds


Mix the soy sauce with the vinegar in a bowl and dip in the tempeh squares. Set them aside for a minute or two. In the mean time, cut your veggies. Heat a skillet with some oil and fry the tempeh on medium heat. Take it out of the pan when it's done. Keep the pan on the heat and use it to sauté the peppers, broccoli and carrot. Cover with a lid and cook for a minute or two so the veggies keep some of their bite. At the same time also stir fry the cauliflower rice with some oil in another pan until tender. In a small bowl, mix the chili paste, vinegar, soy sauce, oil and sweetener. Add a little water if the sauce is too thick. Divide the cauliflower rice over two plates and put the tempeh, peppers, broccoli, carrot and raw cucumber on top. Pour the chili sauce over the veggies and tempeh and sprinkle with the sesame seeds. Mix everything on your plate before eating.


Angela op 30-1-2017 - 19:32

I'm so glad I found this blog, low carb as a vegan has had a steep learning curve for me.

Martine op 30-1-2017 - 22:15

Happy to hear that Angela! Hope you find ways to make it work for you.

Mike op 31-1-2017 - 13:32

Like Angela I'm glad to have found this blog. I have an even steeper learning curve though in that I'm a vegetarian trying to go both vegan and low-carb at the same time. I can see me trying quite a few of the recipes from here.

Martine op 31-1-2017 - 17:42

Hi Mike, that's definitely a lot to have 'on your plate' at one time. Good luck!

Susan Spurlin op 25-2-2017 - 3:48

Martine, this dish was incredibly yummy and easy to make. My toughest critic is my husband and he loved it.

Martine op 25-2-2017 - 8:07

That's wonderful to hear Susan, glad you liked it!

mike op 28-2-2017 - 2:48

I was excited to find this site last week. Flagged several recipes for go-tos, but tried this one first. Taste and smell were fantastic; my presentation (compared to yours) left a lot to be desired :-) I neglected to add any liquid sweetener, but the sauce was still good. Thank you.

Martine op 28-2-2017 - 8:33

Glad you liked it so much Mike!

Jacqueline op 14-3-2017 - 2:45

Thank you for sharing these ideas! There are not many low carb vegan sites out there! I'd also prefer to avoid gluten when I can and not eat a ton of soy. Difficult....but....I'm trying.

Martine op 14-3-2017 - 7:29

Hi Jacqueline, that does make it a lot more challenging. You can use nuts and seeds like hemp and pumpkin for some of your protein needs.

Leah op 28-8-2017 - 18:11

Can someone tell me what the nutritional value is? Carbs, fat protein, calories? Thanks!!!

Martine op 29-8-2017 - 7:25

Hi Leah, I'm sorry I don't have nutritional info available for most of my recipes. You can easily calculate it yourself though, with a website like cronometer.com

Cheryl op 2-5-2018 - 15:27

recipes look great ..being vegan puts me in the make from scratch kitchen more..found out that Im allergic to soy, peanuts, and some legumes so now being vegan on low carb is pretty challenging. I love Keto diet but went plant based to improve my health. I cant do Tempeh and Sietan wheat gluten is so inflammatory. Im thinking of adding eggs in the diet but its gross when I think about it oye!

Martine op 11-5-2018 - 14:52

Thank you Cheryl! Good luck with your food journey. Your allergies definitely make it more challenging.

Sonia op 24-6-2018 - 0:21

Such a relief - vegan five years and loving it, but the reliance on carbs has gotten out of control. Keto as a vegan is a challenge and very repetitive, so I am thrilled to have found this blog. I cook separate meals for myself and my family so it's great to be 'told' what to eat instead of trying to decide. Great recipes!

Martine op 25-6-2018 - 9:37

Thanks Sonia! Enjoy your cooking adventures.

Alynda op 22-9-2018 - 10:05

It took me about 2 years to finally try out this recipe, but I'm glad that I have! It's super tasty! I might try and marinate tempeh in a gochujang marinade when Im making this again. Thanks for the inspiration!

Martine op 24-9-2018 - 13:11

Glad you liked it Alynda! Gochujang tempeh sounds lovely

Angie op 4-2-2019 - 12:00

What kind of liquid sweetener do you recommend? I cant stand stevia so that is out and trying to be low carb. Is the sweetener absolutely necessary? Thank you

Martine op 4-2-2019 - 13:05

Hi Angie, you can probably leave the sweetener out if you are accustomed to not so sweet foods. Other options for sweetener would be things like aspartame, cyclamate, sucralose or saccharin. Some people badmouth these 'chemical' sweeteners, but personally I usually prefer them to stevia because of the taste.

Jessicat op 16-3-2019 - 1:15

Love this! Thank you

Martine op 8-4-2019 - 8:46

That's great Jessicat!

Chris op 3-9-2019 - 23:45

This is the only site I've visited that doesn't have a "print" button to easily save the recipe on my computer. Since I don't have the time to constantly cut and paste and save recipes, I'll not be trying anything on your site. Hope you can improve its functionality soon! I'm interested in what you offer. ;-)

Martine op 4-9-2019 - 9:14

Hi Chris, I'll take your suggestion into consideration. Your internet browser (such as Google Chrome) probably also has a print option in the top right menu, so you can print recipes and other content that way.

Leslie op 17-11-2019 - 14:04

I found this recipe while looking for ways to cut down on my meat intake and increase my veggie consumption. This was really good; well worth the extra five seconds it took me to copy and print.

Sam op 18-11-2019 - 9:45

Hi, what are the nutritional vales for this meals?

Alyssa op 2-4-2021 - 3:59

I just made this recipe tonight! I have to say....I love this recipe! I used sharaki rice and didn’t add the sweetener. Still amazing

Han op 4-4-2021 - 12:58

Hi there, do you have the nutrition details for this recipe please, it looks amazing!

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