Korean-style Tempeh Salad (Vegan/Vegetarian)

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my entire life. They are fine and they look fantastic.

Discover a world of plant-based flavor here. Tempeh is the latest plant-based superfood. Mix well so that Tempeh and tofu (optional) can absorb the sauce. Stir fry onion, carrot, asparagus, minced garlic together.

To get started 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 it.

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

Mix well so that Tempeh and tofu (optional) can absorb the sauce. Stir fry onion, carrot, asparagus, minced garlic together. Drizzle with extra marinade and serve on top of the cooked rice and with a side of slaw, sprinkled with peanuts and spring onions. Put tempeh, vegan mayo and spices into a food processor and blend until there aren't any large lumps.

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).

Drizzle with extra marinade and serve on top of the cooked rice and with a side of slaw, sprinkled with peanuts and spring onions. Put tempeh, vegan mayo and spices into a food processor and blend until there aren't any large lumps. Mix in onion, carrot and parsley by hand. Works great on a sandwich or salad or as an appetizer. In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper.

So that’s going to wrap this up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!