The Easy Way to Cook Yummy Vegan Asian Style Tabouli With Tempeh

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Vegan Asian Style Tabouli With Tempeh.

Vegan Asian Style Tabouli With Tempeh You can cook Vegan Asian Style Tabouli With Tempeh using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Asian Style Tabouli With Tempeh

  1. It’s 1/3 cup of Barley.
  2. Prepare 1/3 cup of Adzuki beans (boiled).
  3. You need 1 cup of Fresh spinach leaves.
  4. You need 1/4 of Red onion.
  5. You need 1/4 cup of Parsley.
  6. It’s 1/4 cup of Cilantro.
  7. It’s 2 of Green onions.
  8. You need 3 of Celery sticks.
  9. It’s 1 of Bell pepper (preferably red).
  10. It’s 1 of Freshly cut corn on the Cobb.
  11. Prepare 1 tbsp of Apple cider vinegar.
  12. It’s 1/2 of Lemon (freshly squeezed).
  13. It’s 1 tbsp of Sesame oil.
  14. It’s 1 tbsp of Honey.
  15. It’s 1/2 packages of Tempeh.

Vegan Asian Style Tabouli With Tempeh instructions

  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.

recipe by Autumn McComas @cookpad

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