Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. For mine, I’m gonna make it a bit tasty. 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 recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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):
- Prepare 250 grams Tempeh (1 package)
- Make ready 1/2 cup onion (chopped)
- Take 1/2 cup carrot (chopped)
- Take 1/2 cup asparagus (chopped)
- Take 1/4 cup green onion (chopped)
- Get 1/2 tbsp minced garlic
- Prepare 1/3 cup tofu (optional)
- Prepare Sauce
- Take 4 tbsp soy sauce
- Prepare 2 tbsp sesame oil
- Get 1 1/2 tbsp sugar
- Get 1 tbsp lemon juice
- Get 6 tbsp Veganaise or mayonnaise
- Make ready 1 salt and pepper to taste
- Get 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Get Garnish
- Prepare 1 sesame seed
- Make ready 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.
So that is going to wrap it up with this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
