Recipe: Tasty Vegan Asian Style Tabouli With Tempeh

  • 2 min read
  • Dec 28, 2019

Vegan Asian Style Tabouli With Tempeh. Vegan Asian Style Tabouli With Tempeh. Here is how you achieve it. Ingredients of Vegan Asian Style Tabouli With Tempeh.

Making simple vegan dinners for the simple individual.. I prefer to make these in the morning if I'm using this recipe for supper. Like most of my recipes I prefer to cook my grains and beans in bulk so I can use them for multiple dishes thought out the week.. You can have Vegan Asian Style Tabouli With Tempeh using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Asian Style Tabouli With Tempeh

  1. Prepare 1/3 cup of Barley.
  2. You need 1/3 cup of Adzuki beans (boiled).
  3. You need 1 cup of Fresh spinach leaves.
  4. You need 1/4 of Red onion.
  5. You need 1/4 cup of Parsley.
  6. You need 1/4 cup of Cilantro.
  7. You need 2 of Green onions.
  8. It’s 3 of Celery sticks.
  9. You need 1 of Bell pepper (preferably red).
  10. You need 1 of Freshly cut corn on the Cobb.
  11. It’s 1 tbsp of Apple cider vinegar.
  12. Prepare 1/2 of Lemon (freshly squeezed).
  13. You need 1 tbsp of Sesame oil.
  14. You need 1 tbsp of Honey.
  15. Prepare 1/2 packages of Tempeh.

Vegan Asian Style Tabouli With Tempeh. Vegan Asian Style Tabouli With Tempeh. We are making an Asian Style Peanut Butter Tempeh served on a bed of rice. If that sounds mouthwatering just wait until you try this.

Vegan Asian Style Tabouli With Tempeh instructions

  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 the one for you! Even if you are not vegan or vegetarian, you'll love this. This recipe is greαt becαuse it αcts like α perfect mαrinαde, turns into the perfect sαuce, αnd then becomes α complete αnd wonderful dish! If you want to make the salad a day ahead, be sure to leave out the olives, lemon, and olive oil. Place tomatoes on the very bottom of the bowl, then cooked quinoa, salt, parsley and mint.