Korean-style Tempeh Salad (Vegan/Vegetarian)
Korean-style Tempeh Salad (Vegan/Vegetarian)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my entire life.

Mix well so that Tempeh and tofu (optional) can absorb the sauce. Stir fry onion, carrot, asparagus, minced garlic together. Add cooked vegetables into the bowl and mix with Tempeh. Add sugar, lemon juice, and Veganaise (or mayonnaise).

To get started with this recipe, we have to first prepare a few components. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):
  1. Take 250 grams Tempeh (1 package)
  2. Get 1/2 cup onion (chopped)
  3. Make ready 1/2 cup carrot (chopped)
  4. Prepare 1/2 cup asparagus (chopped)
  5. Take 1/4 cup green onion (chopped)
  6. Make ready 1/2 tbsp minced garlic
  7. Prepare 1/3 cup tofu (optional)
  8. Make ready Sauce
  9. Take 4 tbsp soy sauce
  10. Take 2 tbsp sesame oil
  11. Prepare 1 1/2 tbsp sugar
  12. Take 1 tbsp lemon juice
  13. Take 6 tbsp Veganaise or mayonnaise
  14. Take 1 salt and pepper to taste
  15. Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
  16. Get Garnish
  17. Get 1 sesame seed
  18. Take 1 parsley flakes

In the meantime slice the tempeh into little pieces. Fry the tempeh on medium heat for about five minutes, then add the green beans, maple syrup, soy sauce, tomato paste, paprika and sesame oil. Give it a couple of minutes more cooking, then add it all to the bowl with the radish and cucumber. Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl.

Instructions to make Korean-style Tempeh Salad (Vegan/Vegetarian):
  1. Dice Tempeh into small cubes.
  2. Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
  3. Chop tofu and add it into the bowl (optional).
  4. Mix well so that Tempeh and tofu (optional) can absorb the sauce.
  5. Stir fry onion, carrot, asparagus, minced garlic together.
  6. Add cooked vegetables into the bowl and mix with Tempeh.
  7. Add sugar, lemon juice, and Veganaise (or mayonnaise).
  8. Add raw green onion (chopped).
  9. Mix well.
  10. Add salt and pepper.
  11. Sprinkle sesame seeds and parsley flakes for garnish (optional).

Give it a couple of minutes more cooking, then add it all to the bowl with the radish and cucumber. Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl. The base of this salad is a ton of vegetables, including red pepper, cabbage, onions, and carrot "noodles." Next comes some brown rice vermicelli noodles - because carbs. I also threw in some cilantro and mint for added flavor and green power. Tempeh is great for vegan ground beef (especially vegan taco meat), vegan bacon and vegan ragu-type pasta sauces (my favorite is vegan bolognese).

So that is going to wrap it up with this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!