Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my whole life. They are nice and they look wonderful.
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).
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Prepare Tempeh (1 package)
- Make ready onion (chopped)
- Prepare carrot (chopped)
- Make ready asparagus (chopped)
- Prepare green onion (chopped)
- Prepare minced garlic
- Get tofu (optional)
- Prepare Sauce
- Make ready soy sauce
- Take sesame oil
- Make ready sugar
- Get lemon juice
- Make ready Veganaise or mayonnaise
- Take salt and pepper to taste
- Make ready red chilli powder or paprika to add spiciness (optional)
- Prepare Garnish
- Take sesame seed
- Prepare parsley flakes
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.
Instructions to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Dice Tempeh into small cubes.
- Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
- Chop tofu and add it into the bowl (optional).
- 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).
- Add raw green onion (chopped).
- Mix well.
- Add salt and pepper.
- Sprinkle sesame seeds and parsley flakes for garnish (optional).
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. Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper.
So that’s going to wrap it up with 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 interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
