Okay for those who follow me on the Vegan Amino app and have been waiting for this recipe from my Easter Feast blog. I finally had the time to gather and type everything down.

So just to recap on the story for this blog if you are like me and Just wanna get straight to the recipe then I will definitely try to keep this story as condensed/short as possible.

Like the title said Easter Feast. My whole family on my side is vegan except for my husband. My husband doesn’t like to eat vegetables as much as I do. So for me as well as my family being a “New Vegan” this Easter was a bit different for us. My family and I weren’t vegans last year so we always had great feasts with roast beef and side dishes on Easter day.

Now my family is part Korean and I like my food fairly seasoned and tasty. My dad on the other hand is fully Plant based and doesn’t like to use alot of seasonings. So my mother always said the food was good but not as flavorful. I offered to make our Easter Lunch today because pretty much … I just felt like it. So I prepped my plans for this meal for 3 days and went through 5 recipes to get the right flavors together so that they wouldn’t clash, over power each other, or be majorly salty.

My parents were pretty bummed because all they knew was that since the food they ate wasn’t always flavorful they were expecting something like that for our Easter Feast. BUT when they took that first bite they had a blast of flavor and went back for seconds and thirds! My husband who isn’t even vegan ate a whole plate himself and ENJOYED IT!!

So I hope that you guys enjoy this recipe as much as my Family and I did.

Total time to make: Depends on how fast you cook.
Total time to prep: Depends on how long
you plan to marinade your veggies and tofu

 

Okay so to begin with the easy ingredients…
Kimchee: Just buy the already made Kimchee
no brand preference I just go with what ever is cheap
already made Frozen Spinach

Vegetable ingredients
* 1 tray Mushrooms
* 1 Cucumber
* 1-2 Carrots
* 1 bag Mung Bean Sprouts

Meat Substitution
* 16 oz block Extra Firm Tofu (recommended) or Firm tofu

Meat Sauce/Tofu Sauce
– 1 Tbsp Soy Sauce ( 5 Tbsp)
– 1 Tbsp Sesame Oil (5 Tbsp)
– 1 Tsp Brown Sugar (or any sugar you have on hand) ( 5 Tsp)
– 1/4 Tsp Minced Garlic (I used two 1/2 tsp of minced garlic) ( Four 1/2 Tsp)

Bibimbap Sauce (enough for 3 servings if you like it spicey)
– 2 Tbsp Gochujang
– 1 Tbsp Sesame Oil
– 1 Tbsp Sugar (I used regular granulated sugar)
– 1 Tbsp Roasted Sesame Seeds (optional)
– 1 Tsp Vinegar
– 1 Tsp Minced Garlic

Directions

Tofu – Slice the tofu into reasonably thick or thin sticks. If you like you can slice them into patties DO NOT ground the tofu and just remember the thicker the pieces the longer they need to be marinaded. Then press or pat tofu with a paper towel until all the excess water is absorbed (if you have a tofu press that works too). Doing this lets the tofu absorb the flavor better and doesn’t dilute the sauce with alot of water.

Tofu Marinade – I put all of the ingredients into a tupperware BUT I actually increased the amount of ingredients used just because I wanted to make sure that the Tofu was well marinaded. it took me about 2 tupperwares depending on size both with increased amount of ingredients for the sauce. (The amount of ingredients I used will be in blue.)

I separated the Tofu into 2 Groups and put them into the Tupperwares to marinate. Minimal time to marinate is 30 min. (suggested minimal time 2 hrs) I marinated mines for about 4 hours though and it was PERFECT. DO NOT marinate over night it will ruin the tofu. 

Heat the frying pan and add a Tbsp of Virgin olive oil or oil of your choice and fry the tofu on high until it is nicely browned and crispy on the edges.

Vegetables

Mushrooms- Take the mushrooms out of the container or tray and remove the stems. If you don’t like to waste you can leave them on. Rinse the mushrooms and slice them into your preferred size. 

Heat the frying pan and add a Tbsp of Virgin Olive oil or oil of your choice. Toss the mushrooms in and saute them with a pinch of salt, to taste, or sprinkle about a Tsp of salt. It all really just depends on how salty you want it. I didn’t want it to be too over powering so I didn’t put alot of salt. Then add about a Tbsp of Sesame oil and continue to saute the mushrooms until well browned or to your liking.

Cucumber- Rinse and cut the cucumber in half and Julienne the cucumber or just cut them into thin slices. (sticks)

Heat the pan and toss the cucumbers into the frying pan saute them with a pinch of salt and a tsp of sesame oil for 2-3 min on high. Like I said its basically to your taste.

Carrots – Rinse and peel the carrots. They say to Julienne the carrots but I actually just took a grater and just grated the carrots using the large grates not the tiny one. if that makes sense.

Heat the frying pan and use a Tbsp of Virgin Olive oil or oil of your choice. Throw the Carrots in and saute it with a pinch of salt, to taste, or if you want to get more into measurements then I would say sprinkle about a Tsp of salt. It really all depends on the amount of carrots you decide to use and how salty you want it. Saute the carrots for about 2-3 min on high heat.

Mung Bean Sprouts- Boil a small pot of water big enough to fit a bag of the bean sprouts. Add a tbsp of salt or tsp of sea salt and mix. Rinse and put the mung bean sprouts into the water. Boil for about 1-2 min then Drain the sprouts and run it under cold water for about 1-2 min. Squeeze the sprouts with your hand to remove any excess water

• Add
  * 1 tsp finely chopped green onion (optional)
  * 1/2 tsp minced garlic
  * 1/2 tsp fine sea salt or regular kosher salt if that’s what you have available
  * 1 tsp roasted sesame seeds (optional)
  * 1 tbsp sesame oil
  Of course like I said before it’s all to your preference of taste
  put that all in a bowl with the bean sprouts and mix.

Frozen Spinach- They say you can use fresh spinach but in this case to save on time and effort I bought the frozen already made spinach. Thaw out the spinach or follow instructions on box to thaw out. Squeeze out any excess water.

Add
* 1 tsp chopped green onion (optional)
* 1/2 tsp minced garlic
* 1/4 tsp fine sea salt or regular kosher salt (preference to taste if needed)
* 1 tsp roasted sesame seeds (optional
* 1 tbsp sesame oil
Put all ingredients into a bowl with the spinach and mix well. If it is too salty no worries you can rinse it with water and squeeze the excess salt water out with your hand. Make sure you squeeze all the water out for best results and taste.

Bibimbap Sauce- Finally for the last step add all of the ingredients for the Bibimbap Sauce into a small bowl and mix well.

Now you can add Rice and decorate with all of the amazing ingredients don’t forget to add your kimchee and ENJOY!