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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan asian style tabouli with tempeh. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vegan Asian Style Tabouli With Tempeh is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegan Asian Style Tabouli With Tempeh is something which I have loved my entire life. They’re nice and they look wonderful.

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 can achieve that.

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

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