Korean Gochujang Seitan & Mushroom Bibimbap with Crispy Tempeh

Ingredients

• 3/4 cup brown rice, cooked
• 120 g seitan, cubed
• 60 g tempeh, sliced thin
• 100 g cremini mushrooms, sliced
• 1 1/2 tbsp gochujang paste
• 1/2 tbsp rice vinegar
• 1/2 tsp maple syrup
• 2 tbsp sesame oil, divided
• 1 tbsp neutral cooking oil
• 2 cloves garlic, minced
• 100 g broccoli florets
• 40 g carrots, shredded
• 60 g cucumber, julienned
• 1 tbsp sesame seeds, toasted
• 3 tbsp vegetable broth

Instructions

1. 1

   Cook brown rice if not already prepared; set aside and keep warm.

2. 2

   Steam broccoli florets for 3-4 minutes until tender-crisp; set aside.