Korean-style Tempeh Salad (Vegan/Vegetarian). Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. Korean-Style Seoul Bowl ( Bibimbap!) with Gochujang baked Tempeh, steamed veggies, kimchi Tempeh is a vegan "patty" made from fermented soybeans and or grains. It is very high in protein Divide the rice among bowls and surround with the tempeh, steamed veggies, cucumber salad.

Crumble unseasoned tempeh and simmer with your favorite spaghetti sauce. A collection of easy, delicious Korean vegan recipes! This edamame-enriched version of Korean cucumber salad is hot and spicy and sesame-infused. You can have Korean-style Tempeh Salad (Vegan/Vegetarian) using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Korean-style Tempeh Salad (Vegan/Vegetarian)

You need 250 grams of Tempeh (1 package).
It's 1/2 cup of onion (chopped).
Prepare 1/2 cup of carrot (chopped).
Prepare 1/2 cup of asparagus (chopped).
Prepare 1/4 cup of green onion (chopped).
You need 1/2 tbsp of minced garlic.
It's 1/3 cup of tofu (optional).
You need of Sauce.
It's 4 tbsp of soy sauce.
Prepare 2 tbsp of sesame oil.
Prepare 1 1/2 tbsp of sugar.
Prepare 1 tbsp of lemon juice.
You need 6 tbsp of Veganaise or mayonnaise.
You need 1 of salt and pepper to taste.
It's 2 tbsp of red chilli powder or paprika to add spiciness (optional).
Prepare of Garnish.
It's 1 of sesame seed.
It's 1 of parsley flakes.

In fact, I relish the opportunity to use them in one of our favorite dishes, Korean-Style Cucumber Salad, a fiery hot salad that we discovered years ago in Madhur Jaffrey's World of the East Vegetarian Cooking. I really love Korean cuisine and this amazing Korean-style spicy tofu is so delicious and easy to make. I usually eat it with some rice and veggies. She's a Korean youtuber and makes some vegan recipes that are incredibly delicious and you can also veganized the non-vegan ones using plant.

Korean-style Tempeh Salad (Vegan/Vegetarian) step by step

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)..

I'm not a vegetarian, let alone vegan, but this is fabulous. This tangy tempeh salad is just the best - quick, tasty and packed with protein. Tempeh Salad is our new love. Our first foray into tempeh came about relatively recently - and it was a revelation. Finding enough protein as a vegetarian or vegan is not too difficult - when you're looking in the right places.