Tempeh and Spelt Berry Tabouleh

A Southwestern take on tabouleh with roasted tempeh that complements the other ingredients in this attractive, nutritious, and delicious vegan side dish, leaving you satisfied with a proper portion.

Serves 4


  • 6 ounces tempeh, thinly sliced
  • 1/2 cup raw spelt berries (can substitute wheat
  • 1 large Anaheim chili pepper
  • 1/2 large tomato, diced
  • 2 cups fresh curly parsley, chopped (1 large bunch)
  • 2 tablespoons fresh cilantro, chopped (1/2 small bunch)
  • 1 tablespoon fresh scallion, chopped
  • Zest of 1 lime
  • Juice of 1/2 lime
  • Pinch of kosher salt


  1. Preheat the oven to 400 degrees F.
  2. Cook spelt berries in boiling water until “al dente” (still slightly firm), about 40 minutes. Drain and refrigerate until cold.
  3. Char Anaheim pepper over open flame. Place in plastic bag to sweat until skin becomes loose and easy to peel, about 10 minutes. Peel and dice.
  4. Roast tempeh in oven until crisp, about 20 minutes. Refrigerate until cold and dice.
  5. Combine all ingredients and mix well. Serve cold.