Vegan Beef Kimbap

Elevate your plant-based cooking game with this vibrant and flavorful Vegan Beef Kimbap—a Korean-inspired sushi roll that's as satisfying as it is stunning. This recipe swaps traditional beef for savory vegan beef crumbles, seasoned with soy sauce, garlic, and sesame oil for a rich umami punch. Paired with perfectly seasoned short-grain rice, crisp julienned vegetables like carrot and cucumber, and tender spinach, all wrapped in sheets of nori, this dish offers a delightful balance of textures and flavors. Perfect for a portable lunch, light dinner, or party platter, these colorful rolls are easy to make with a bamboo mat and can be customized with your favorite fillings. Garnished with sesame seeds and sliced into bite-sized pieces, this vegan kimbap makes a wholesome, eye-catching addition to any table. Designed for quick assembly and ideal for sharing, it’s the ultimate fusion of tradition and modern plant-based twists!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups short-grain white rice
• 2.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 1 cup vegan beef crumbles
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic
• 1 medium carrot
• 1 small cucumber
• 1 cup spinach
• 4 sheets seaweed sheets (nori)
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil in a pot, then reduce to a simmer, cover, and cook for 15 minutes. Let it rest for 10 minutes after cooking.

Step 2

While the rice is cooking, prepare the rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.

Step 3

Once the rice is cooked, transfer it to a large bowl and season it with the vinegar mixture. Gently fold the rice to evenly distribute the seasoning. Allow the rice to cool to room temperature.

Step 4

In a skillet over medium heat, add the vegan beef crumbles, minced garlic, soy sauce, and sesame oil. Sauté for 3-4 minutes until heated through and slightly browned. Set aside.

Step 5

Julienne the carrot and cucumber into thin strips. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out excess moisture.

Step 6

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.

Step 7

Spread approximately 3/4 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top.

Step 8

Arrange a few strips of carrot, cucumber, a small handful of spinach, and a few tablespoons of the vegan beef crumbles across the center of the rice.

Step 9

Use the bamboo mat to carefully roll the kimbap, pressing gently to maintain tightness. Seal the roll by moistening the nori edge with water and pressing it onto the roll.

Step 10

Repeat the process with the remaining ingredients.

Step 11

Using a sharp knife, cut each roll into 1/2-inch thick slices. Wipe the knife with a damp cloth between cuts for clean slices.

Step 12

Garnish with sesame seeds and serve.

Nutrition Facts

Serving size	(1526.5g)

Amount per serving	% Daily Value*
Calories	1190.2

Total Fat 33.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 2894.2mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 16.1g	0%
Total Sugars 19.5g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 287.5mg	0%
Iron 10.3mg	0%
Potassium 1491.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 18.4%

Carbs: 56.0%