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THE PLANT-FORWARD BLOG

THE LATEST FROM THE VEGAN TASTE.

EAT HEALTHY. EAT COMPASSIONATELY. EAT WELL.

Bibimbap

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Napa cabbage, shredded carrots, cilantro, cucumbers, green onions, squash, greens, & BBQ soy curls with brown rice

Short History: Bibimbap came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a bowl. This was cheap and did not require all of the time and space of a traditional meal. It usually was eaten on the eve of the lunar new year, because it was a tradition to get rid of the leftover side dishes in their home on this day. In this meal from TVT you will also receive vitamins A & C, potassium, and other antioxidants.

Eat at room temperature or mix it all together and warm over medium.

Customer Comments:

“This was the surprise hit – there’s always at least one! Not usually a temph fan and didn’t know Bibambap before this! YUM!” – Heather St. from Cave Creek

“This was delicious. I was craving more of the BBQ Tempeh. It was delcious, but I wanted more of it.” – Michael Si. from Phoenix

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