Korean-style Tempeh Salad (Vegan/Vegetarian)
Korean-style Tempeh Salad (Vegan/Vegetarian)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my whole life. They’re nice and they look wonderful.

I had a tub of Korean doenjang paste leftover from a stew I'd made, I decided to experiment a little and create these Korean Tempeh Steaks. I'm not a vegetarian, let alone vegan, but this is fabulous. Korean-Style Seoul Bowl ( Bibimbap!) with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

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

Southwest BBQ Tempeh Salad with Vegan Ranch. A flavorful Southwest salad is perfect for a light buy satisfying dinner. This step is optional and I skip it when using flavorful sauces or simmering in liquid. Tempeh recipe ideas: Add sliced tempeh to "BLT" style.

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).

Notes about This Vegan Tempeh Power Salad. I just cut the block of tempeh into cubes and tossed it with cauliflower (conveniently they roast at the same rate) and I also added turmeric for an added nutritious boost. Once the cauliflower and tempeh comes out of the oven I tossed it in thinned out. Current vegan alternatives found in typical vegetarian stalls are made from gluten (seitan), red colouring and white sugar. Not very interesting and certainly not friendly to your body!

So that is going to wrap it up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!