Vegetarian

Bibimbap Bake-UP Veggie style takes several minutes to prepare.

Bibimbap Bake-UP Veggie style takes several minutes to cook.

Bibimbap Bake-UP Veggie style makes 8 servings.

The ingredients for Bibimbap Bake-UP Veggie style are:

2 tbsp Olive Oil
3 cup, pieces or slices Mushrooms, fresh
1 large Onions, raw
9 tsp Ginger Root
6 clove Garlic
2.5 serving Morningstar Meal Starters Beef Strips - 1 serving is 12 strips, 2.5 servings per bag (by CLEAN_SLATE)
.25 cup Soy Sauce
1 1tsp Sesame Oil
3 cup White Rice, long grain, cooked
0.5 block Tofu, firm
8 serving 1 Large Brown Egg
1 dash Salt
1 dash Pepper, black
5 serving Green Onion (fresh-1 stalk)

Here is how you make Bibimbap Bake-UP Veggie style:

DirectionsPreheat oven to 450 degrees F. Steam broccoli in a steamer basket 2 minutes. Remove; rinse with cold water. Set aside.In a 14-inch skillet heat oil over medium-high heat. Add mushrooms, onion, ginger, and garlic; cook and stir 4 to 5 minutes or until mushrooms start to brown. Add beef. Cook until browned, stirring to break up meat. Add broth, soy sauce, and sesame oil. Stir in rice. Gently fold in tofu.Transfer mixture to a 139-inch baking dish. Top with broccoli. Make eight small indents in mixture; crack an egg into each. Sprinkle eggs with salt and black pepper. Cover with foil. Bake 20 minutes or until heated through and eggs are just set. Remove from oven. Loosen foil; let stand about 20 minutes before serving. Top with green onions. Serve with kimchi and/or sriracha.Serving Size: 1 egg sectionNumber of Servings: 8Recipe submitted by SparkPeople user NATIXII.

The nutritional information for Bibimbap Bake-UP Veggie style is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.9

• Total Fat: 10.7 g
• Cholesterol: 215.0 mg
• Sodium: 704.7 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 1.8 g
• Protein: 17.9 g