Vegan Asian Style Tabouli With Tempeh
Vegan Asian Style Tabouli With Tempeh

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan asian style tabouli with tempeh. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Asian Style Tabouli With Tempeh is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vegan Asian Style Tabouli With Tempeh is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan asian style tabouli with tempeh using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegan Asian Style Tabouli With Tempeh:
  1. Make ready 1/3 cup Barley
  2. Make ready 1/3 cup Adzuki beans (boiled)
  3. Take 1 cup Fresh spinach leaves
  4. Prepare 1/4 Red onion
  5. Make ready 1/4 cup Parsley
  6. Take 1/4 cup Cilantro
  7. Get 2 Green onions
  8. Get 3 Celery sticks
  9. Take 1 Bell pepper (preferably red)
  10. Get 1 Freshly cut corn on the Cobb
  11. Get 1 tbsp Apple cider vinegar
  12. Make ready 1/2 Lemon (freshly squeezed)
  13. Prepare 1 tbsp Sesame oil
  14. Prepare 1 tbsp Honey
  15. Get 1/2 packages Tempeh
Steps to make Vegan Asian Style Tabouli With Tempeh:
  1. When I cook barley I usually make it in larger proportions so I can get multiple dishes out of it. The ratios are the same as rice (2 to 1). I used I cup of barley to 2 cups of water and brought it to a boil. Once boiling turn off heat and steep. You can use it while warm but I prefer to leave it in the fridge over night so it's nice and cool in my tabouli.
  2. Cooking Adzuki beans is easy and you can find them in any health store. I buy mine in the bulk sectional whole foods. These beans have a smoky aroma to them when cooked and go great with any Asian style dish. Just like the barley I cook these in larger batches to get multiple meals out of them. Bring to a boil in a large pot and let simmer for one hour until fully cooked.
  3. Cook tempeh over medium heat until edges are brown in sauté pan.
  4. Chop and dice all other ingredients in a large bowl
  5. Sauce - add sesame oil , honey , lemon, and apple cider vinegar. Mix throughly

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