Adda Veggie Korean Bibimbap

24 Servings – Serving size: ½ cup crumble

Gluten-free • Vegan

NSLP/SBP CREDITING INFORMATION: A ½ cup serving (one No. 8 scoop) provides: 2 oz MMA and ¼ cup other vegetable.

 

Ingredients

1 bag Protein Crumbles 

1 bag Adda Veggie Original Blend

2.1 lbs Mushrooms (Cremini or Shiitake)

1 cup Cooking oil 

2.5 cups water

3/4 cup Ginger, minced

3/4 cup Garlic, minced

3/4 cup Soy Sauce, low sodium

3/4 cup Sugar

3/4 cup Sesame Oil

3 tsp Black Pepper

Optional Accompaniments for Service:

18 cups Brown Rice, cooked

1.25 lb (6 cups) Carrots, shredded

4.5 lb (6 cups sauteéd) Spinach, fresh

Gochujang Sauce

Instructions

  1. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  2. Stir in Adda Mix and mix well.

  3. Dice mushrooms into roughly 1⁄4” pieces and add into prepared mixture.

  4. Cook Adda Veggie ground crumble on a tilt skillet or in an oven.

    Tilt Skillet Instructions:

    Add 1⁄2 cup of cooking oil to a tilt skillet.

    Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.

    Once browned, flip using a spatula and continue to cook. Add remaining 1⁄2 cup oil and chop with spatula until mixture appears evenly browned and crumbly. Remove from heat.

    Baking Instructions:

    Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

    Stir 1 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 15-20 minutes. Ground crumble will appear slightly browned when ready.

  5. Heat a rondeau pan or skillet to medium high heat. Add enough oil to cover the bottom of the pan. Add ginger and garlic. Sauté until fragrant.

  6. When garlic starts to brown, add soy sauce, sugar, sesame oil and black pepper. Mix evenly.

  7. Add Adda Veggie crumble and mix with sauce to even consistency. Remove from heat.

  8. Options for service: Fill bottom of bowl with 3⁄4 cup cooked brown rice. On top of brown rice, portion 1⁄2 cup Adda Veggie crumble alongside 1⁄4 cup steamed shredded carrots and 1⁄4 cup sautéed spinach. Garnish with sauce on the side.

    Critical Control Point: Hold Adda Veggie crumble for hot service at 135°F or higher.