Korean-style Tempeh Salad (Vegan/Vegetarian)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I will make it a little bit tasty. This will be really 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 popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to 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):
  1. Get 250 grams Tempeh (1 package)
  2. Prepare 1⁄2 cup onion (chopped)
  3. Get 1⁄2 cup carrot (chopped)
  4. Make ready 1⁄2 cup asparagus (chopped)
  5. Get 1⁄4 cup green onion (chopped)
  6. Make ready 1⁄2 tbsp minced garlic
  7. Take 1⁄3 cup tofu (optional)
  8. Make ready Sauce
  9. Make ready 4 tbsp soy sauce
  10. Prepare 2 tbsp sesame oil
  11. Prepare 1 1⁄2 tbsp sugar
  12. Take 1 tbsp lemon juice
  13. Take 6 tbsp Veganaise or mayonnaise
  14. Get 1 salt and pepper to taste
  15. Prepare 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

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.

Instructions 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).

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.

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