Recipe: Yummy Korean-style Tempeh Salad (Vegan/Vegetarian)

Delicious and Easy Recipes

Korean-style Tempeh Salad (Vegan/Vegetarian). Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. Korean-Style Seoul Bowl ( Bibimbap!) with Gochujang baked Tempeh, steamed veggies, kimchi Tempeh is a vegan "patty" made from fermented soybeans and or grains. It is very high in protein Divide the rice among bowls and surround with the tempeh, steamed veggies, cucumber salad.

Korean-style Tempeh Salad (Vegan/Vegetarian) Today, Eunice shows us her quick and easy spinach tofu salad! This tangy tempeh salad is just the best - quick, tasty and packed with protein. Tempeh Salad is our new love. You can have Korean-style Tempeh Salad (Vegan/Vegetarian) using 18 ingredients and 11 steps. Here is how you achieve that.

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

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

Our first foray into tempeh came about relatively recently - and it was a revelation. Finding enough protein as a vegetarian or vegan is not too difficult - when you're looking in the right places. An easy vegan "chicken" salad recipe made with tempeh as the protein substitute. Just like a regular chicken salad recipe, this vegetarian tempeh chicken salad recipe is one of those recipes that will do best made ahead of time, so it has plenty of time to chill in the refrigerator, allowing the tempeh to.

instructions 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)..

Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. Pour dressing over salad and toss to coat. I'm not a vegetarian, let alone vegan, but this is fabulous. Vegan Bún Chay (Vietnamese Noodle Salad)The Wanderlust Kitchen.