Vegan Asian Style Tabouli With Tempeh
Vegan Asian Style Tabouli With Tempeh

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan asian style tabouli with tempeh. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

These beans have a smoky aroma to them when cooked and go great with any Asian style dish. Just like the barley I cook these in larger batches to get multiple meals out of them. Bring to a boil in a large pot and let simmer for one hour until fully cooked. Cook tempeh over medium heat until edges are brown in sauté pan.

Vegan Asian Style Tabouli With Tempeh is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vegan Asian Style Tabouli With Tempeh is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have vegan asian style tabouli with tempeh using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegan Asian Style Tabouli With Tempeh:
  1. Take 1/3 cup Barley
  2. Get 1/3 cup Adzuki beans (boiled)
  3. Prepare 1 cup Fresh spinach leaves
  4. Take 1/4 Red onion
  5. Make ready 1/4 cup Parsley
  6. Get 1/4 cup Cilantro
  7. Get 2 Green onions
  8. Get 3 Celery sticks
  9. Prepare 1 Bell pepper (preferably red)
  10. Prepare 1 Freshly cut corn on the Cobb
  11. Prepare 1 tbsp Apple cider vinegar
  12. Get 1/2 Lemon (freshly squeezed)
  13. Get 1 tbsp Sesame oil
  14. Take 1 tbsp Honey
  15. Prepare 1/2 packages Tempeh

This is fusion cuisine at its best, tempeh tacos Asian style! With these tacos, you get the best of both worlds, Mexican and Asian food wrapped in a corn tortilla. All the colours and flavours of both came together so nicely to make a delicious feast! We love to get creative with our vegan taco recipes, there are so many possibilities!

Instructions to make Vegan Asian Style Tabouli With Tempeh:
  1. When I cook barley I usually make it in larger proportions so I can get multiple dishes out of it. The ratios are the same as rice (2 to 1). I used I cup of barley to 2 cups of water and brought it to a boil. Once boiling turn off heat and steep. You can use it while warm but I prefer to leave it in the fridge over night so it's nice and cool in my tabouli.
  2. Cooking Adzuki beans is easy and you can find them in any health store. I buy mine in the bulk sectional whole foods. These beans have a smoky aroma to them when cooked and go great with any Asian style dish. Just like the barley I cook these in larger batches to get multiple meals out of them. Bring to a boil in a large pot and let simmer for one hour until fully cooked.
  3. Cook tempeh over medium heat until edges are brown in sauté pan.
  4. Chop and dice all other ingredients in a large bowl
  5. Sauce - add sesame oil , honey , lemon, and apple cider vinegar. Mix throughly

All the colours and flavours of both came together so nicely to make a delicious feast! We love to get creative with our vegan taco recipes, there are so many possibilities! In a saucepan heat up the rest of the sauce and the other half of the water. Tempeh is great at soaking up flavor and makes the perfect protein-rich addition to this creamy tomato cashew curry! Tempeh has twice the amount of protein compared to tofu.

So that’s going to wrap it up for this special food vegan asian style tabouli with tempeh recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!