On a baking sheet, roast onion, peppers and fennel at 300F for about 10 minutes. Toss veggies half way through.
On a separate baking sheet, place the peas and the corn, and roast as above.
Roast tempeh on another baking sheet at 300F for about 10 minutes. You can place the tempeh in the oven at the same time as the veggies above.
Toss tempeh half way through so that it cooks evenly.
Toast cashews in the oven at 300F for 4 to 5 minutes.
Remove all of the above from oven once done.
Prepare dressing. In a bowl, mix rice vinegar, liquid aminos, tamarind paste, chili flakes, sesame oil, chili flakes, salt and pepper.
You can add a touch of honey if you prefer a sweet and sour taste for this salad.
In a big bowl, mix the veggies and tempeh.
Add the dressing and thoroughly coat everything.
Garnish with toasted cashews.
Serve on a bed of greens.