Cook the rice according to package instructions. For example rinse the sushi rice in a fine-mesh strainer with cold water until the water becomes clear. Then cook the rice in water (ratio 1:1,2 – 1:1,5) on high heat until the water is boiling. Lower the heat to a minimum and cover the pot. Now you can prepare the other ingredients of the vegan bibimbap.

Mix all the ingredients for the sauce well. Also cut the radishes in halves, slice them thinly and put them aside.

Cut the carrots into thin stripes and fry them in a pan with 1-2 tsp of vegetable oil on medium heat until they are soft but still chewy. Take the carrot stripes out of the pan and set them aside.

Next cut the zucchini into thin stripes and fry in another 1-2 tsp of vegetable oil on medium heat in the pan. Season with salt and sesame seeds. Put them aside as well.

Then slice the mushrooms and fry them on high heat. Add soya sauce just before they are done and let it cook away. Take it out of the pan and set them aside, too.

Now fry the dried soya mince in the pan with 2 tbsp sesame oil on medium to high heat until slightly brown. Add instant vegetable stock and mushroom powder, sugar and soya sauce and fill up with 400 ml of water. Let it cook until the liquid has cooked away.

To serve, put the warm rice in a bowl or a soup plate. Put the other ingredients on top and last but not least add the sauce.