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Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. How to make teriyaki sauce Tempeh & mushrooms. Vegan recipe. Easily Gluen-free. Serves 2
Some days when I pass by a place which used to be a favorite in my pre-gan days, I realize that I havent eaten or made some type of food in years.. Teriyaki is one of them. The sauce is easy and it left me wondering why I had not made this before!
The Tempeh gets all sticky and delicious after being cooked in the sauce. The mushrooms get chewy and saucy and hubbs loved them even more. Seriously, make this!
To balance out the sweet in the sauce, I tossed the Soba in Sriracha.. Doesnt that stuff make everything even more delicious:). This bowl can be made gluten-free with gf noodles/soba or serve with brown rice or quinoa. I used Buckwheat Soba which has wheat in it.
This is one quick weeknight meal. Add other things like Tofu or Seitan or blanched Veggies. The Teriyaki Sauce is refined oil-free and can be made ahead and drizzled on blanched or roasted veggies.
This was another super hit with hubbs. I added even more Sriracha to my noodles. Button mushrooms are growing on me now, but Shiitake need some work.
More asian meals from the blog. Banh Xeo crepes in a while or these Siu Mai dumplings!
For more One bowl meals see here.
Steps:
Cook the Tempeh for 2-3 minutes. Then add mushrooms and cook until tempeh and mushroom edges are golden.
Add the teriyaki sauce.
Cover and cook on low heat until the sauce is almost absorbed and starts to caramelize and bubble. Transfer the Tempeh and Mushrooms to the Soba bowl.
Add a Tablespoon or so water to the pan. mix and pour sauce over the noodles.
Look at all that delicious Sauce.
Top with Bean Sprouts, carrot or cucumber slivers.
To balance out the sweet in the sauce, I tossed the Soba in Sriracha.. Doesnt that stuff make everything even more delicious:). This bowl can be made gluten-free with gf noodles/soba or serve with brown rice or quinoa. I used Buckwheat Soba which has wheat in it.
This is one quick weeknight meal. Add other things like Tofu or Seitan or blanched Veggies. The Teriyaki Sauce is refined oil-free and can be made ahead and drizzled on blanched or roasted veggies.
This was another super hit with hubbs. I added even more Sriracha to my noodles. Button mushrooms are growing on me now, but Shiitake need some work.
More asian meals from the blog. Banh Xeo crepes in a while or these Siu Mai dumplings!
For more One bowl meals see here.
Steps:
Cook the Tempeh for 2-3 minutes. Then add mushrooms and cook until tempeh and mushroom edges are golden.
Add the teriyaki sauce.
Cover and cook on low heat until the sauce is almost absorbed and starts to caramelize and bubble. Transfer the Tempeh and Mushrooms to the Soba bowl.
Add a Tablespoon or so water to the pan. mix and pour sauce over the noodles.
Look at all that delicious Sauce.
Top with Bean Sprouts, carrot or cucumber slivers.
Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.
Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. How to make teriyaki sauce Tempeh & mushrooms. Vegan recipe. Easily Gluen-free. Serves 2
Ingredients
- 1/4 cup low sodium soy sauce/tamari/coconut aminos
- 1/4 cup water
- 1/4 cup ground raw sugar
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon garlic powder or a teaspoon of minced garlic
- 1/2 teaspoon ginger powder or 2 teaspoons minced ginger
- 1 teaspoon blackstrap molasses
- 2 teaspoons Oil
- 4 oz Tempeh, thinly sliced or chopped small
- 1/2 cup chopped mushrooms, I used Shiitake
- 3-4 bundles of Buckwheat Soba, cook according to instructions. (Or use other noodles, rice or quinoa)
- 2 teaspoon of Sriracha.
Instructions
- Cook the Soba or other noodles according to instructions.(Cook in boiling water for 6-7 minutes). Drain, rinse in cold water, add Sriracha and toss/mix and keep ready.
- Teriyaki Tempeh and Mushrooms:
- In 2 teaspoons oil, cook the Tempeh over medium heat for 2 minutes.
- Add mushrooms and continue to saute until tempeh is golden on the edges. 2-3 minutes.
- Blend all the ingredients of the Teriyaki sauce and add to the tempeh.
- Cover and cook over low-medium heat until most of the sauce is absorbed by the Tempeh and the sauce gets bubbly and starts to caramelize.
- Transfer the Tempeh and mushrooms to the noodle bowl.
- Add a Tablespoon of water to the pan, mix and drizzle the remaining sticky sauce on the noodles.
- Top with mung bean sprouts, carrot slivers, cucumber slices etc. Serve hot.
Notes
Teriyaki Sauce: Oil-free
If making just the sauce to drizzle over veggies later, then blend the ingredients and bring to a boil on low-medium.
Mix half a Tablespoon of cornstarch in a Tablespoon of water and add to the sauce. Simmer until the sauce begins to thicken. Nutritional values based on one serving
If making just the sauce to drizzle over veggies later, then blend the ingredients and bring to a boil on low-medium.
Mix half a Tablespoon of cornstarch in a Tablespoon of water and add to the sauce. Simmer until the sauce begins to thicken. Nutritional values based on one serving
Nutrition
Calories: 255kcal, Carbohydrates: 40g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Sodium: 818mg, Potassium: 342mg, Fiber: 1g, Sugar: 19g, Vitamin C: 2mg, Calcium: 50mg, Iron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Vegan Mainstream did a survey for the top 5 reasons people go Vegan and here is what they found. Infographic via VeganMainStream.
What was your reason?
I just made this and it was soooo good! I used agave nectar in place of molasses and stevia instead of sugar,also added some fresh organic broccoli?Definitely a winner! Thanks!
I’m with you; shiitake mushrooms are icky. I made this last night subbing broccoli for the shrooms and it was amazing. I skipped the pasta because I over sauced (on purpose!) and chose instead to add jasmine rice to the pan- giving it a great fried rice feel.
I’m new to your blog, but really appreciate how you often tie in the movement. Still, I’m here for the grub! Much respect.
This looks absolutely incredible. That tempeh looks soooo delectable and I can never say no to anything with Sriracha. 🙂
Richa, This is all kinds of lovely and wonderful! Beautiful colors and amazing looking tempeh!
That looks -so- good! Rich but still light and full of protein. The sprouted mung beans on top are a simply inspired addition- I would have never thought of that, but it sounds so good with the whole dish.
Great recipe! I’m going to Pin it now!
this tempeh looks sooooo gooood – i havent been able to stop thinking about and home made teriyaki sauce- yess please
Oh yes. Making this one for sure. That shiny, gooey tempeh got me!
the mushrooms and tempeh look so deliciously carmelized! what a delicious dish!
G’day! WHAT gorgeous photos, TRUE!
I have never cooked with Tempeh but based on your recipe and photos, I might have to put it on the list to do!
Cheers!
Joanne
What’s On The List?
https://www.whatsonthelist.net