Vegan Bibimbap

1: Add carrot, radish, and cucumber to a mason jar with pickling ingredients and mix together, then set aside.

2: Add mushrooms to a bowl with all mushroom ingredients (minus salt & pepper) and mix together with your hands. Set aside.

3: Heat a pan over medium-high and sauté mushrooms with salt & pepper for 6-8 minutes. Take out and add greens to the same pan with 1 clove minced garlic + salt & pepper. Sauté for 1-2 minutes. Set both aside.

4: Combine ingredients for vegan egg white and yolk (separately) in a blender and blend until smooth.

5: Heat a pan over medium, add oil + a silicone ring, then pour in egg white to 1/2” thick. Cover with a lid while it sears for 8-10 minutes.

6: To a bowl, add cooked rice then top with pickled vegetables, mushrooms, greens, and scallions. Add egg white and pour egg yolk mixture in the center. Finish with sriracha and sesame seeds.