Explore the delicious world of Vegan Jumeokbap with three unique variations. Start with 2 cups of cooked short grain white rice, then add 1/2 cup each of chopped carrots and cucumbers, 2 tablespoons of toasted sesame seeds, and 2 teaspoons of sesame oil. For a kimchi twist, incorporate kimchi and Gimme Non Dairy “Cheddar” seaweed. To create the Chuna mash, use 1 can of chickpeas, 2 tablespoons of homemade silken tofu mayo (check out the video on my page!), 1 tablespoon of Dijon mustard, and…