Vegan Asian Style Tabouli With Tempeh

Name: Vegan Asian Style Tabouli With Tempeh
Yield: 2 servings
Ingredients: 1/3 cup Barley; 1/3 cup Adzuki beans (boiled); 1 cup Fresh spinach leaves; 1/4 Red onion; 1/4 cup Parsley; 1/4 cup Cilantro; 2 Green onions; 3 Celery sticks; 1 Bell pepper (preferably red); 1 Freshly cut corn on the Cobb; 1 tbsp Apple cider vinegar; 1/2 Lemon (freshly squeezed); 1 tbsp Sesame oil; 1 tbsp Honey; 1/2 packages Tempeh

Posted on March 17, 2022

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As for the number of servings that can be served to make Vegan Asian Style Tabouli With Tempeh is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Vegan Asian Style Tabouli With Tempeh yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vegan Asian Style Tabouli With Tempeh using 15 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Just a simple soul creating healthy vegan friendly receipts that everyone can enjoy.

Ingredients and spices that need to be prepared to make Vegan Asian Style Tabouli With Tempeh:

1/3 cup Barley
1/3 cup Adzuki beans (boiled)
1 cup Fresh spinach leaves
1/4 Red onion
1/4 cup Parsley
1/4 cup Cilantro
2 Green onions
3 Celery sticks
1 Bell pepper (preferably red)
1 Freshly cut corn on the Cobb
1 tbsp Apple cider vinegar
1/2 Lemon (freshly squeezed)
1 tbsp Sesame oil
1 tbsp Honey
1/2 packages Tempeh

Steps to make a 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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