Vegan Oyster Mushroom Bibimbap (GF)

This Vegan Oyster Mushroom Bibimbap recipe is a little healthier than the original version, super easy to make and full of plant-based goodness.

300 g (10oz) soft, silken tofu
1 onion, thinly sliced
Handful of oyster mushrooms, roughly chopped (or sub shiitake mushrooms)
Few handfuls of spinach
For the sauce*:
3 tablespoons soy sauce (or tamari if gluten-free)
1 heaped teaspoon miso (ensure gluten-free if necessary
1 teaspoon agave syrup (or sub any other sweetener)
1/2 teaspoon ground ginger (or sub freshly grated ginger)
1 clove of garlic, grated
1 teaspoon sesame seeds
Pinch of black pepper, to taste
1 teaspoon sesame oil
1 tablespoon vinegar (ensure gluten-free if necessary)
1/2 apple, peeled and grated
Pinch of cayenne chilli pepper, to taste

http://www.rhiansrecipes.com/2016/03/16/vegan-oyster-mushroom-bibimbap-gf/
See the full directions on my site

Nutritions

Calories
11551

Sodium
17242mg
718% DV

Fat
849g
1306% DV

Protein
793g
1587% DV

Carbs
61g
21% DV

Fiber
46g
184% DV

Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat Sugar Free High-Fiber Vegetarian