Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
I had a tub of Korean doenjang paste leftover from a stew I'd made, I decided to experiment a little and create these Korean Tempeh Steaks. A hearty high-protein meat salad for those days when you want a more substantial salad. The star here really is the Korean-style rib eye (deungshim) cut, which is a lot thinner than the American cut - flavorful, rich with a slight chew.
Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Make ready 250 grams Tempeh (1 package)
- Prepare 1/2 cup onion (chopped)
- Take 1/2 cup carrot (chopped)
- Make ready 1/2 cup asparagus (chopped)
- Prepare 1/4 cup green onion (chopped)
- Get 1/2 tbsp minced garlic
- Prepare 1/3 cup tofu (optional)
- Take Sauce
- Make ready 4 tbsp soy sauce
- Prepare 2 tbsp sesame oil
- Make ready 1 1/2 tbsp sugar
- Make ready 1 tbsp lemon juice
- Get 6 tbsp Veganaise or mayonnaise
- Make ready 1 salt and pepper to taste
- Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Get Garnish
- Take 1 sesame seed
- Take 1 parsley flakes
Baked Citrus Tempeh is a citrusy savory tempeh dish served with cooked veggies, greens, or grains. Simple, delicious, versatile, and batch cooking friendly. Southwest BBQ Tempeh Salad with Vegan Ranch. A flavorful Southwest salad is perfect for a light buy satisfying dinner.
Steps 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).
This step is optional and I skip it when using flavorful sauces or simmering in liquid. Tempeh recipe ideas: Add sliced tempeh to "BLT" style. Notes about This Vegan Tempeh Power Salad. I just cut the block of tempeh into cubes and tossed it with cauliflower (conveniently they roast at the same rate) and I also added turmeric for an added nutritious boost. Once the cauliflower and tempeh comes out of the oven I tossed it in thinned out.
So that is going to wrap this up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
