Vegan Richa

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1 ½ cups chopped cabbage (or more, to taste)

½ cup chopped carrots (or julienned or cut into ribbons with a vegetable peeler)

½ cup chopped cucumber (or more, to taste)

1 cup chopped red bell pepper

½ cup sliced snap peas (or other vegetables such as broccoli, asparagus, or additional bell pepper)

1 cup packed chopped baby kale (or more, to taste)

1 cup edamame (or more, to taste)

1 teaspoon toasted sesame oil (or regular oil)

1 tablespoon soy sauce

½ teaspoon garlic powder

8 ounces tempeh (crumbled or chopped small)

2 teaspoons oil

1 clove garlic (minced)

1 tablespoon soy sauce

2 teaspoons gochujang

1 teaspoon lime zest

½ cup creamy peanut butter (at room temperature)

1 to 1 ½ tablespoons maple syrup

1 ½ tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons lime juice (or more, to taste)

2 teaspoons minced garlic

1 to 2 tablespoons gochujang

1 teaspoon toasted sesame oil

Salt (to taste)

Hot water (as needed)

2 to 3 tablespoons sesame seeds

2 to 3 tablespoons chopped roasted peanuts

Green onion (sliced)

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1. Chop all of the vegetables and set them aside. Chop everything pretty small and to a similar size, so that no single vegetable stands out too much.

2. Heat a large skillet over medium heat. Add the oil. Once the oil is hot, add the edamame and spread it out in the pan. Let it cook undisturbed for 2 to 3 minutes, then stir. Continue cooking, stirring every minute or so, until the edamame begins to brown on some of the edges, about 6 to 7 minutes. Add the soy sauce and garlic powder, mix well, and cook until the soy sauce dries out and coats the edamame. Remove to a bowl and set aside.

3. If you haven't already, crumble the tempeh by hand or finely chop it with a knife. You can also pulse it in a food processor for a finer crumble.

4. Using the same skillet, make the tempeh. Heat the oil over medium-high heat. Add the tempeh to the skillet, toss with the oil, spread it into an even layer, and let it cook undisturbed for about 3 minutes. Stir, spread it out again, and let it sit for another couple of minutes. Continue cooking, stirring occasionally, until it is nicely golden, about 7 to 10 minutes total.

5. When the tempeh is almost all golden, about 7 to 8 minutes into cooking, add the garlic and cook for another minute. Move the tempeh to the sides of the skillet, and reduce the heat to medium. Add 2 tablespoons of water to the center, then add the soy sauce and gochujang. Stir those together, then mix everything into the tempeh. Cook for another minute or so until the sauce coats the tempeh and begins to dry slightly. Switch off the heat, add the fresh lime zest, toss well, and set aside.

6. Let the peanut butter come to room temperature before you begin, so it's easier to mix. Add the peanut butter to a bowl along with the maple syrup, soy sauce, rice vinegar, lime juice, garlic, gochujang, and toasted sesame oil. Mix well, then thin it out with 2 tablespoons of hot water and stir. Continue adding hot water, 1 to 2 tablespoons at a time, until the dressing reaches your desired consistency. Taste and adjust the seasoning, adding salt if needed.

7. Add all of the vegetables to a large salad bowl. Add the edamame and half of the crispy tempeh. Drizzle the peanut gochujang dressing over everything and toss well. Taste and adjust the seasoning, adding more salt, pepper flakes or gochugaru pepper flakes for heat, or additional lime juice for more tang, if needed.

8. Top the salad with the remaining crispy tempeh, sesame seeds, roasted peanuts, and sliced green onion.

9. Serve as is, with tortilla chips, wonton crisps, or toasted bread on the side. You can also use it as a filling for making fusion tacos or wraps. Serve with noodles or over roasted sweet potato with extra dressing!