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The ingredients needed to prepare Vegan Asian Style Tabouli With Tempeh:
- Prepare 1/3 cup Barley
- Prepare 1/3 cup Adzuki beans (boiled)
- Take 1 cup Fresh spinach leaves
- You need 1/4 Red onion
- Take 1/4 cup Parsley
- Provide 1/4 cup Cilantro
- Provide 2 Green onions
- You need 3 Celery sticks
- Prepare 1 Bell pepper (preferably red)
- Provide 1 Freshly cut corn on the Cobb
- Provide 1 tbsp Apple cider vinegar
- Use 1/2 Lemon (freshly squeezed)
- Use 1 tbsp Sesame oil
- Get 1 tbsp Honey
- Provide 1/2 packages Tempeh
Instructions 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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