Our summer has been somewhat traditional. Time at the beach; catching some rays, waves and sunsets.
The summer has also been filled with unpacking boxes, and landscape planning. A little exciting and overwhelming at the same time. Hopefully next year at this time our recipes will be filled with nutrients from our yard.
And, somewhat non traditional, this summer I spent a good deal of time inside Yoga studios assisting my Boss and Mentor from Embody in Workshops and Trainings throughout San Diego.
Slowly we are beginning to welcome friends into our new home. Menu planning has been on the easy and simpler side. Which is how this Vegan Tabbouleh evolved. Only a little stove time is required, the rest is just chopping and mixing. The recipe is uncomplicated and versatile enough allowing you to chat with friends while throwing this together. The sauce and foundation is taken from the Tabbouleh we made awhile back. The Vegan transition consisted of swapping the shrimp and cheese for Tempeh. And, because I had them on hand I folded in mushrooms and cabbage at the end, which could be substituted with whatever you in the fridge.
For sauce and foundational ingredients see previous Tabbouleh post.
1 package Trader Joe’s Tempeh
1/4 cup Nutritional Yeast
1/4 cup Vegetable Broth
4 Tbsp Soy Sauce
2 Tbsp Miso Paste
2 Tbsp Apple Cider Vinegar
4 Cups Shredded Cabbage (optional)
12 Ounces mushrooms (optional)
Follow directions from previous post
While Bulgar is cooking mix together Nutritional Yeast, Vegetable broth, Soy Sauce, Miso Paste, and Apple cider Vinegar.
Crumble Tempeh into large bowl, and pour Miso paste sauce over tempeh. Stir until well combined. Set aside.
Then mix second Lemon, Olive oil sauce (see post).
When Bulgar is finished pour into large mixing bowl. Add in marinated Tempeh, stir. Then pour Lemon Sauce over mixture.
Last fold in Cabbage, mushrooms or whatever Vegetables desired. Allow mixture to set for a few minutes. The cabbage will soften from the warm Bulgar. If the warm temperatures are lingering in your neck of the woods, after Vegetables soften you can place the bowl in the fridge for an hour or two before serving to cool the temperature.