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We hope you got benefit from reading it, now let’s go back to vegan asian style tabouli with tempeh recipe. To make vegan asian style tabouli with tempeh you need 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Asian Style Tabouli With Tempeh:
- Take 1/3 cup Barley
- Prepare 1/3 cup Adzuki beans (boiled)
- Take 1 cup Fresh spinach leaves
- Use 1/4 Red onion
- Prepare 1/4 cup Parsley
- Provide 1/4 cup Cilantro
- Prepare 2 Green onions
- Prepare 3 Celery sticks
- You need 1 Bell pepper (preferably red)
- Use 1 Freshly cut corn on the Cobb
- Prepare 1 tbsp Apple cider vinegar
- Prepare 1/2 Lemon (freshly squeezed)
- Prepare 1 tbsp Sesame oil
- Provide 1 tbsp Honey
- Get 1/2 packages Tempeh
Steps to make Vegan Asian Style Tabouli With Tempeh:
- 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.
- 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.
- Cook tempeh over medium heat until edges are brown in sauté pan.
- Chop and dice all other ingredients in a large bowl
- Sauce - add sesame oil , honey , lemon, and apple cider vinegar. Mix throughly
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