Korean-style Tempeh Salad (Vegan/Vegetarian)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites food recipes. For mine, I am going to 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 recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my entire life.

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

The fried tempeh can be made ahead. It will keep up to three days in the refrigerator. Meal Plan: POP 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.

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).

Meal Plan: POP 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. 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.

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