Vegan Asian Style Tabouli With Tempeh

Name: Vegan Asian Style Tabouli With Tempeh
Yield: 2 servings
Cuisine: American
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

Autumn McComas @cook_3095919

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

Autumn McComas @cook_3095919

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

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Ingredients

2 servings

1/3 cupBarley
1/3 cupAdzuki beans (boiled)
1 cupFresh spinach leaves
1/4Red onion
1/4 cupParsley
1/4 cupCilantro
2Green onions
3Celery sticks
1Bell pepper (preferably red)
1Freshly cut corn on the Cobb
1 tbspApple cider vinegar
1/2Lemon (freshly squeezed)
1 tbspSesame oil
1 tbspHoney
1/2 packagesTempeh

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Steps

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