Vegan Bibimbap

1.  cook all items separately then assemble

2. cook 2 cups of lava rice 

3. satay 1 cup of shitake mushrooms with olive oil, add some toasted seasame oil, agave and braggs

4. blanch 2 cups of enoki mushrooms or mung beans in water and salt for 20 minutes, drain, then lightly cover with seasame oil and salt to taste

5. 2 cups of shredded carrots raw; about 3 carrots

6. blanch 3 bunches of chopped baby bok choy in boiling water for 1 minute, drain, add seasame oil and bragggs

7. satay 1 packet of seitan; add pepper, toasted seasame oil, braggs and agave

8. chili paste as a side condiment

9. place rice in a bowl then add a little of all ingredients in sections around the bowl; drizzle in toasted seasame oil and chili paste