What is Kimbab?
Kimbab is the Korean version of sushi. It is also rice and fillings wrapped in nori seaweed, yet is different from Japanese sushi in 2 ways:
- Kimbab uses rice mixed with sesame oil, whereas sushi uses rice mixed with rice vinegar and sugar
- Kimbab uses cooked veggies that are stir fried with salt, minced garlic and sesame oil, whereas sushi uses raw uncooked veggies
- As the fillings are seasoned already, with kimbab you don't need a dipping sauce.
What's special about this Vegan Kimbab recipe?
This is the vegan version of Kimbab, and it uses plant-based ingredients and omitted the traditional meat fillings. To replace the meat filling, I show you two filling options: chickpea 'tuna' and fried tofu. The chickpea is mashed and combined with some ingredients as an alternative to tuna in my kimbab. This is made by combining:
- 200g cooked chickpeas from a can
- Vegan mayonnaise
- Soy sauce
- Garlic powder
- Lime juice
For a meaty texture, I love to use tofu, simply fry the tofu and add soy sauce.
Ingredients & substitutions of Vegan Kimbab
The fillings for Vegan Kimbab are very diverse and versatile, traditionally there is normally a combination of veggies like:
- Korean radish
Feel free to swap these ingredients with what you have on hand. They will all taste so so delicious!
This recipe makes a good make-ahead lunch or picnic option and you can store in the fridge for 2 days. It's easy to travel with, you can put it in your lunchbox and take it with you on the road.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print