How To make Tempeh & Bulgur Salad
2 tb Oil
4 oz Tempeh; cubed
1/2 Onion; chopped
1/2 c Bulgur
4 lg Mushrooms; chopped
1 c Water
1 tb Soy sauce
1 Celery stalk; diced
1/2 lg Carrot; grated
1 Tomato; diced
2 tb Fresh parsley; minced
1 tb Vinegar
1 tb Lemon juice
1 1/2 ts Honey
1/2 ts Dillweed
1/8 ts Oregano
1 ds White pepper
Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover, reduce heat & simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients & mix well. Chill for at least 2 hours before serving.
How To make Tempeh & Bulgur Salad's Videos
Oatmeal is BS! Here's why ????
I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
RECIPE
#vegan #salad #saladrecipe #vegandiet #food #mealprep #healthy #healthyrecipe
QUICK and TASTY Tempeh Recipe; Pine Nut & Parmesan Stuffed Mushrooms
Tempeh Topped Mushroom Tarts:
If you're on the lookout for a tasty tempeh recipe, this one is well worth a try! Ready in under 30 minutes, these tempeh-stuffed mushrooms are protein-packed and delicious. I combined tempeh crumbles with pine nuts and vegan parmesan, and used that as a topping for garlic butter mushrooms. The air fried mushrooms were delightfully juicy, and then the topping had incredible flavours alongside a great texture; the perfect midweek meal!
I'll also show you how to make tabbouleh; a Levantine salad that traditionally combines lots of fresh herbs and bulgur wheat. I opted for couscous in this one, as it's much quicker to cook. Meaning it not only saves time, but also money, as you only need to boil water and pour it over (whereas bulgur wheat needs to be boiled for at least 15 minutes). Start to finish, this is a meal ready to eat in under 30 minutes; perfect for after work/the pub!
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to cook tempeh
✅ How to make vegan garlic butter
✅ How to cook couscous
✅ How to roast mushrooms in the air fryer
✅ How to make tabbouleh
✅ How to crumble tempeh
✅ How to use tempeh
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Tempeh Topped Mushrooms Ingredients:
Tabbouleh Ingredients:
3 small ramekins of Couscous
3 small ramekins + 1.5 tbl of Hot Water
3 Spring Onions
15 Cherry Tomatoes
15g (1 cup) Flat Leaf Parsley (finely chopped)
15g (1 cup) Coriander (finely chopped)
1½ tbl Olive Oil
½ tsp Black Pepper
¼ tsp Salt
Juice of 1 Lime
Vegan Garlic Butter Ingredients:
3 tbl Vegan Butter
4 Garlic Cloves
1 tbl Flat Leaf Parsley (finely chopped)
½ tbl Chives (fine chopped)
¼ tsp Black Pepper
¼ tsp Salt
Roast Mushrooms Ingredients:
4 large Mushrooms
½ tbl Olive Oil
¼ tsp Black Pepper
¼ tsp Salt
Pine Nut & Parmesan Tempeh Crumble Ingredients:
150g (5.29oz) Tempeh
2 tbl Pine Nuts
½ tsp Sage (finely shredded)
50g (⅓ cup) Vegan Parmesan
¼ tsp Black Pepper
Small pinch of Salt
½ tbl Olive Oil
Mentioned Links:
Instant Pot Tempeh:
Household Tips (butter softening):
Tempeh Topped Mushroom Tarts:
➡ Support me on Patreon: patreon.com/rachelbrownstein
➡ Buy me a coffee: ko-fi.com/auntier8chel
➡ Follow me on Twitter: twitter.com/AuntieR8chel
➡ Follow me on Instagram: instagram.com/AuntieR8chel
➡ Follow me on Facebook: facebook.com/AuntieR8chel
Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Gardening + tempeh salad recipe | NatliciousFood
Find the written recipe:
Support my work:
Timestamps:
00:00 Intro
00:12 Gardening
05:52 Tempeh salad
Follow me on social media:
Blog:
Instagram:
Twitter:
Pinterest:
TikTok:
Music:
The POKE BOWL Recipe to make EVERY WEEK!
LEARN HOW TO MAKE THE PERFECT HOMEMADE VEGAN POKÉ BOWL RECIPE TODAY!
LAY HO MA! This is a perfect summer recipe that is tasty and refreshing. Join me in this episode and learn how to make an easy but delicious veggie poke bowl recipe. Let's begin
POKÉ BOWL INGREDIENTS:
1/2 cup black rice
1/2 cup water
1g wakame seaweed
50g purple cabbage
1/2 carrot
1 stick green onion
1/2 avocado
2 cooked beets
1/4 cup edamame
1/4 corn
1 tsp white sesame seeds
1 tsp black sesame seeds
lime wedges to serve
DRESSING INGREDIENTS:
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp miso paste
1 tbsp gochujang (
1 tsp toasted sesame oil
1 1/2 tbsp soy sauce
Directions:
1. Rinse and drain the black rice 2-3 times
2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water
3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min
4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes
5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool
6. Whisk together the dressing ingredients
7. Assemble the ingredients as you desire and pour over the dressing
8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
B9GJJ5DRJ2AQNIRV
ZSFD95QRARVLBHCI
You are watching:
How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
----------------------------------------------------------------------------------------------------------
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
----------------------------------------------------------------------------------------------------------
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
----------------------------------------------------------------------------------------------------------
KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test