Vegetarian Korean Bowls

If you’ve been wanting a meatless dinner that still feels hearty and bold, these bowls are such an easy win. The whole thing comes together in about 20 minutes and is very easy to tweak for spice levels, veggies, and whatever base you like.

Everything starts with a quick homemade Korean-inspired sauce that gets tossed with vegetarian crumbles, sautéed veggies, and edamame so every bite is saucy, flavorful, and satisfying!

I love making a big skillet of this on Sunday and using it for easy bowls with rice, quinoa, or cauliflower rice all week. It’s also amazing tucked into lettuce wraps or rolled into quick Korean-style tacos when we want something fun and different.

Before You Get Started

Here are a few quick tips to read before you start cooking so these bowls come out just right.

• Choose your vegetarian protein: Meatless crumbles work really well because they soak up the sauce and cook quickly. You can also use crumbled tempeh, baked tofu, or vegetarian “chicken” pieces if that’s what you keep on hand.
• Use a good veggie mix: A fresh bagged Asian-style vegetable blend (with things like shredded kale, Brussels sprouts, carrots, broccoli, or snap peas) makes this extra easy. If you’re chopping your own, just cut everything into similar-sized pieces so it cooks evenly.
• Rinse your edamame: If you’re using frozen shelled edamame, give it a quick rinse under warm water to knock off the chill and drain it well so extra moisture doesn’t water down the sauce.
• Have your base ready: These bowls are great over rice, quinoa, cauliflower rice, or noodles. If you want dinner on the table fast, start cooking your base before you sauté the veggies and crumbles.
• Adjust the heat level: Asian garlic chili paste or Sriracha adds a nice kick, but you can always start with less and add more at the end or at the table. This is especially helpful if you’re cooking for kids or spice-sensitive eaters.

How to Make Vegetarian Korean Bowls

Here is how to bring these sweet and spicy Korean bowls together in just a few simple steps.

1. Cook The Vegetables

Heat a large skillet over medium-high heat. Add the mixed Asian vegetables with a splash of water, then cover and cook until they are bright and tender-crisp. Stir occasionally and add a bit more water if the pan starts to look dry. Transfer the veggies to a plate and set aside.

2. Warm The Vegetarian Crumbles

In the same skillet, add the vegetarian crumbles. Cook, breaking them up with a spoon, until they are heated through and lightly browned in spots. This helps them pick up more flavor from the sauce.

3. Make The Korean Sauce

While the crumbles cook, stir together the soy sauce, brown sugar or other sweetener, sesame oil, Asian chili paste, minced garlic, and ginger in a small bowl. Taste and adjust the sweetness or heat if you like.

4. Combine Everything And Simmer

Pour the sauce over the warm vegetarian crumbles and bring the mixture to a gentle simmer, letting the sauce thicken slightly and coat everything. Stir in the cooked vegetables (or serve them on the side) and toss until everything is glossy and well coated in sauce.

5. Build Your Bowls

Spoon the Korean-style veggie and crumble mixture over your favorite base like rice, quinoa, cauliflower rice, or noodles. Finish with toppings like green onions, sesame seeds, or a sprinkle of fresh herbs if you like.

Recipe Tips and Tricks

Here are the best tips and tricks to make these Vegetarian Korean Bowls come out perfectly every single time.

• Customize the Korean sauce: Add more sweetener if you like it sweeter, more chili paste for extra heat, or a splash of rice vinegar for a bit more tang. For a thicker, glossy sauce, whisk in a small amount of cornstarch before adding it to the pan.
• Make it refined sugar-free: Instead of brown sugar, use honey, maple syrup, or your favorite sugar-free sweetener. Start with a little less than the recipe calls for and add more to taste since each sweetener has a slightly different level of sweetness.
• Play with the veggies: This recipe is a great way to use whatever veggies you have. Cabbage, shredded Brussels sprouts, carrots, broccoli, green beans, bell peppers, or snap peas all work really well. Just keep the pieces small and similar in size so they cook quickly and evenly.
• Switch up the vegetarian protein: Meatless crumbles are quick and convenient, but this sauce is also great with cubed baked tofu, sliced vegetarian sausages, crumbled tempeh, or even chickpeas. Just make sure your protein is warmed and lightly browned before adding the sauce.
• Add freshness and crunch: Finish the bowls with chopped cilantro, basil, or mint for a fresh pop of flavor. Toasted sesame seeds, chopped peanuts, or cashews on top add great crunch and make the bowls feel extra satisfying.

Serving Ideas

Here are some fun and easy ways to serve these Vegetarian Korean Bowls.

• Over rice: Serve the Korean veggies and crumbles over steamed white, jasmine, or brown rice.
• With quinoa or farro: Use cooked quinoa or farro for an extra hearty, whole-grain base.
• On cauliflower rice: Keep things lighter by spooning the mixture over cauliflower rice or shredded cabbage.
• In lettuce wraps: Use large lettuce leaves to wrap the filling for a fresh, hand-held option.
• As tacos or burritos: Add the filling to tortillas for Korean-style tacos or burritos with your favorite toppings.
• With a fried egg: Top your bowl with a fried or soft-boiled egg for a nod to bibimbap and a little extra protein.

Storage & Reheating

Here’s how to store and reheat leftovers so they stay delicious.

• Store in the fridge: Let the Korean veggie and crumble mixture cool completely, then transfer to an airtight container. Refrigerate for up to 3–4 days. Store any rice or grains separately if you prefer.
• Freeze: For longer storage, freeze the cooked vegetarian crumble and sauce mixture (without the rice or fresh toppings) in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or warm in the microwave, stirring once or twice so everything heats evenly.
• Leftover ideas: Use leftovers as filling for lettuce wraps, tacos, and burritos, spoon over baked sweet potatoes or rice bowls, or mix into stir-fried veggies for a quick second-night dinner.