Adda Veggie Korean Bibimbap

24 Servings – Serving size: ½ cup crumble

Gluten-free • Vegan

NSLP/SBP CREDITING INFORMATION: One bowl provides: 2 oz MMA, 1/2 cup vegetables and 1.5 oz equivalent grains.

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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

1/2 cup Soy Sauce, low sodium

3/4 cup Sugar

3/4 cup Sesame Oil

3 tsp Black Pepper

1.1 lb Carrots, fresh, shredded

1.25 lb Zucchini, sliced

6 cups Brown Rice, dry

9.5 cups Water (to cook rice)

Optional Accompaniments for Service:

2.25 lb Spinich, frozen

6 cups Cucumber, half moons

2.1 lb Shiitake Mushrooms, sliced

Sesame Seeds

Gochujang Sauce

Instructions

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

  2. Cook rice: Combine 9.5 cups of water and 6 cups dry rice in a hotel pan. Cover and bake in pre-heated oven for 45 minutes or until done.

  3. 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.

  4. Stir in Adda Mix and mix well.

  5. Dice cremini mushrooms to 1⁄4” pieces and add into prepared mixture.

  6. Stir 1 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 12-15 minutes. Ground crumble will appear slightly browned when ready.

  7. 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.

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

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

  10. Place shredded carrots and sliced zucchini in separate perforated steam table pans (12" x 20" x 2 1⁄2"). Steam each pan in low-pressure steamer for 5 minutes or until tender. Do not overcook.

  11. Fill each bowl in this order, moving counter-clock-wise: one #5 scoop cooked Brown Rice (3⁄4 cup)
    one #6 scoop Adda Veggie crumble (5⁄8 cup)
    one #30 scoop Carrots

    one #30 scoop Zucchini

    (Optional) one #20 scoop Spinach
    (Optional) one #30 scoop Shiitake Mushrooms

    (Optional) Garnish with a sprinkle of sesame seeds and serve with portion of 2 Tbsp Gochujang on the side.

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