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Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I’m gonna make it a little 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 well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):

1. Get 250 grams Tempeh (1 package)
2. Prepare 1/2 cup onion (chopped)
3. Prepare 1/2 cup carrot (chopped)
4. Get 1/2 cup asparagus (chopped)
5. Take 1/4 cup green onion (chopped)
6. Prepare 1/2 tbsp minced garlic
7. Get 1/3 cup tofu (optional)
8. Make ready Sauce
9. Take 4 tbsp soy sauce
10. Prepare 2 tbsp sesame oil
11. Make ready 1 1/2 tbsp sugar
12. Get 1 tbsp lemon juice
13. Take 6 tbsp Veganaise or mayonnaise
14. Take 1 salt and pepper to taste
15. Get 2 tbsp red chilli powder or paprika to add spiciness (optional)
16. Prepare Garnish
17. Take 1 sesame seed
18. Make ready 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.

Steps to make Korean-style Tempeh Salad (Vegan/Vegetarian):

1. Dice Tempeh into small cubes.
2. Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
3. Chop tofu and add it into the bowl (optional).
4. Mix well so that Tempeh and tofu (optional) can absorb the sauce.
5. Stir fry onion, carrot, asparagus, minced garlic together.
6. Add cooked vegetables into the bowl and mix with Tempeh.
7. Add sugar, lemon juice, and Veganaise (or mayonnaise).
8. Add raw green onion (chopped).
9. Mix well.
10. Add salt and pepper.
11. 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’s going to wrap it up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!