Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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).
Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Take 250 grams Tempeh (1 package)
- Prepare 1/2 cup onion (chopped)
- Make ready 1/2 cup carrot (chopped)
- Take 1/2 cup asparagus (chopped)
- Make ready 1/4 cup green onion (chopped)
- Take 1/2 tbsp minced garlic
- Prepare 1/3 cup tofu (optional)
- Take Sauce
- Get 4 tbsp soy sauce
- Make ready 2 tbsp sesame oil
- Prepare 1 1/2 tbsp sugar
- Get 1 tbsp lemon juice
- Get 6 tbsp Veganaise or mayonnaise
- Get 1 salt and pepper to taste
- Make ready 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Get Garnish
- Prepare 1 sesame seed
- Take 1 parsley flakes
It is very high in protein and calcium and low in fat - with a very textured, nutty flavor. It's very firm and doesn't easily crumble like tofu. Many vegetarian and vegan recipes use tempeh as a meat substitute and it holds up well. Here, tempeh is transformed into a healthy vegetarian and vegan version of a Chinese restaurant favorite - sweet and sour tempeh.
Steps to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Dice Tempeh into small cubes.
- Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
- Chop tofu and add it into the bowl (optional).
- 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).
- Add raw green onion (chopped).
- Mix well.
- Add salt and pepper.
- Sprinkle sesame seeds and parsley flakes for garnish (optional).
Many vegetarian and vegan recipes use tempeh as a meat substitute and it holds up well. Here, tempeh is transformed into a healthy vegetarian and vegan version of a Chinese restaurant favorite - sweet and sour tempeh. Tempeh simmers with pineapples and peppers in an easy homemade sauce of tangy vinegar and sugar. This is a great recipe to explore the versatility of tempeh as a substitute for meat in any number of dishes. In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper.
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