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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan asian style tabouli with tempeh. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegan Asian Style Tabouli With Tempeh is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vegan Asian Style Tabouli With Tempeh is something that I’ve loved my whole life.

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.

To get started with this recipe, we must prepare a few components. You can have vegan asian style tabouli with tempeh using 15 ingredients and 5 steps. Here is how you cook that.

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

In the meantime, to make the tempeh, place lemon and Dijon right into a bowl and blend with a spoon to mix. Add in tempeh items and coat within. 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.

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

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! Vegan Beijing Tempeh is probably my favorite use of tempeh.

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