Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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):
- Get 250 grams Tempeh (1 package)
- Prepare 1/2 cup onion (chopped)
- Make ready 1/2 cup carrot (chopped)
- Get 1/2 cup asparagus (chopped)
- Make ready 1/4 cup green onion (chopped)
- Make ready 1/2 tbsp minced garlic
- Prepare 1/3 cup tofu (optional)
- Get Sauce
- Prepare 4 tbsp soy sauce
- Make ready 2 tbsp sesame oil
- Make ready 1 1/2 tbsp sugar
- Prepare 1 tbsp lemon juice
- Prepare 6 tbsp Veganaise or mayonnaise
- Make ready 1 salt and pepper to taste
- Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Take Garnish
- Get 1 sesame seed
- Prepare 1 parsley flakes
Tempeh is a great source of protein, as well as being high in manganese (an essential nutrient responsible for various processes in the body), iron and calcium. In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper. Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper.
Instructions 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).
Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. All the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brin. Place the cubed tempeh in a saucepan of boiling, salted water.
So that is going to wrap it up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
