This vegan deopbap (비건 덮밥), also known as “covered rice” is a popular Korean dish consisting of bowl of rice topped with some sort of topping, like tuna. So we’re going to make a vegan tuna deopbap using chickpeas!
This vegan rice bowl recipe takes about 7 mins to make and easy to follow to create a vegan deopbap with delicious flavours!
Recipe for Vegan Deopbap
This vegan deopbap recipe takes about 7 mins to make and served as a rice bowl with scrambled tofu, onions, and a flavourful chickpea salad, topped with vegan mayo, sriracha sauce, and green onions.
This vegan Deopbap dish is a perfect combination of different flavours and textures. The rice provides a nice, chewy base, while the scrambled tofu and onions add savoury and umami flavours to the dish. The chickpea salad gives a creamy and slightly tangy taste, which complements the other ingredients perfectly.
The addition of kala namak to the tofu scramble seasoning also gives it an “eggy” taste. The drizzle of vegan mayo and sriracha sauce adds a bit of creaminess and spice to the dish, making it even more flavourful.
Overall, this vegan Deopbap is a delicious and satisfying meal that will leave you feeling full and satisfied.
Related Recipe: Scrambled Tofu Seasoning
Ingredients
- Cooked Rice
- Onion
- Soy Sauce
- Mirin (optional)
- Green Onions
- Vegan mayonnaise (for drizzle topping)
- Sriracha (optional, to drizzle)
- Tofu
- Scrambled Tofu Seasoning
- Kala Namak / Black Salt
- Chickpeas
- Dijon Mustard
- Garlic Powder
The recipe is vegan, nut-free, egg-free and can be made gluten-free and soy-free!
- To make deopbap gluten-free, use gluten-free soy sauce.
- To make deopbap soy-free, use a soy-free alternative to soy sauce.
How To Make Deopbap (Vegan)
1. Start making deopbap vegan by cooking your rice or using leftover cooked rice.
2. Next, heat up a non-stick pan on medium-high heat. Add sliced onions and sauté for a couple of minutes. Add soy sauce and mirin to the pan with onions. Mix well and move the onions to one side of the pan.
3. Crumble in tofu on the other side of the pan. Cook for a few minutes. Add a tofu scramble seasoning to the pan and scramble it with the tofu (click for my recipe). Turn off the heat and add kala namak to the tofu scramble for an “eggy” taste.
4. In a bowl, mash the chickpeas with a fork. Add vegan mayo, Dijon mustard, garlic powder, and salt. Mix well to create the chickpea salad.
5. To serve, add cooked rice to a serving bowl. Place the scrambled tofu around the rice. Add the cooked onions on top of the rice. Add the chickpea salad on top of the onions. Drizzle some vegan mayo and sriracha sauce on top of the dish.
Garnish with sliced green onions and enjoy your vegan Deopbap!
Vegan Deopbap (비건 덮밥)
Equipment
- Pan Non-stick
- Knife and cutting board
- Spatula
Ingredients
- 1 cup Cooked Rice 2 servings, buckwheat, soba, somyeon or somen noodles
- 1 tsp oil
- 1/4 onion sliced thinly
- 1/2 tbsp soy sauce
- 1/2 tbsp mirin optional
- 2 green onions chopped
- 1 tbsp vegan mayonnaise to drizzle on top
- 2 tsp Sriracha optional, to drizzle)
Scrambled Tofu
- 150 g Tofu medium or firm tofu
- 1 tbsp Scrambled Tofu Seasoning
- 1/8 tsp Kala Namak Black salt, optional for eggy taste
Chickpea "Vegan Tuna" Salad
- 1/2 cup chickpeas
- 1/2 tbsp Dijon mustard
- 1 tbsp Vegan Mayonnaise
- 1/4 tsp Garlic Powder
- Salt pinch
Instructions
- Start making deopbap vegan by cooking your rice or using leftover cooked rice.
- Next, heat up a non-stick pan on medium-high heat. Add sliced onions and sauté for a couple of minutes. Add soy sauce and mirin to the pan with onions. Mix well and move the onions to one side of the pan.
- Crumble in tofu on the other side of the pan. Cook for a few minutes. Add a tofu scramble seasoning to the pan and scramble it with the tofu (click for my recipe). Turn off the heat and add kala namak to the tofu scramble for an "eggy" taste.
- In a bowl, mash the chickpeas with a fork. Add vegan mayo, Dijon mustard, garlic powder, and salt. Mix well to create the chickpea salad.
- To serve, add cooked rice to a serving bowl. Place the scrambled tofu around the rice. Add the cooked onions on top of the rice. Add the chickpea salad on top of the onions. Drizzle some vegan mayo and sriracha sauce on top of the dish.
- Garnish with sliced green onions and enjoy your vegan Deopbap!
Nutrition
NEED MORE VEGAN KOREAN RECIPE INSPO? CHECK THESE OUT:
so good! A new way of eating chickpea salad. This will be my new go to rice bowl