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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
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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 theseSiu 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.
Recipe Card
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5 from 3 votes
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
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Asian
Servings: 3
Calories: 255kcal
Author: Vegan Richa
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Ingredients
- 1/4 cup (58 ml) low sodium soy sauce/tamari/coconut aminos
- 1/4 cup (62.5 ml) water
- 1/4 cup (59.15 g) ground raw sugar
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon (0.25 teaspoon) garlic powder or a teaspoon of minced garlic
- 1/2 teaspoon (0.5 teaspoon) ginger powder or 2 teaspoons minced ginger
- 1 teaspoon blackstrap molasses
- 2 teaspoons Oil
- 4 oz (113.4 g) Tempeh thinly sliced or chopped small
- 1/2 cup (48 g) 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
Nutrition
Nutrition Facts
Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.
Amount Per Serving
Calories 255Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 818mg36%
Potassium 342mg10%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 19g21%
Protein 9g18%
Vitamin C 2mg2%
Calcium 50mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Leah
I adapted this based on what i had on hand and it was so delicious! I had purchased shiitake mushrooms at the farmer’s market this week. I didn’t have any Tempeh, so I used diced tofu. I totally forgot the ginger, but I did add some Thai basil, and will be making this quick dinner again. Thank you so much, Richa!Reply
Vegan Richa Support
awesome! thanks so much for your kind comment!
Reply
Shane
Found this when I did a search for the shiitake I needed to use up. So glad I did! Super tasty, and helped me get over my fear of cooking tempeh.Reply
James
The glaze on the tempeh and mushroom looks absolutely delicious. I have some leftover soba noodles and tempeh so just need to get some shiitake and this is getting made!
Reply
Sue
Is this the same yummy teriyaki sauce that is in your new book? Have done the Cauliflower, Tempeh and Butternut Squash for last two weeks (made a 3 serving batch of sauce). This looks like a nice alternative – I could just fry up some tempeh and mushrooms and chuck in the last batch of sauce I have?Reply
Richa
You can use either of the teriyaki sauces with this. Goes so well with the tempeh!
Reply
Rachael
Hi! Is blackstrap molassess necessary or is regular molassess ok?
Reply
Richa
you can use regular.
Reply
Danielle
Amazing sauce! Made the teriyaki sauce for the chickpea filling of your Bao buns today, and while the buns came out quite lovely it was the sauce that stole my heart. I’m definitely trying this recipes out next time – I might try subbing in the noodles for brown rice and mushrooms for broccoli. Yum, thanks for the recipe Richa!!!!
Reply
Richa
Awesome! yes the sauce is definitely great with anything and everything!
Reply
Anonymous
Making this for dinner tonight…decided to marinate the tempeh in the sauce for while before…I am so looking forward to dinner…don’t know if I can wait!
Reply
Keely
Eden Foods has a 100% buckwheat soba that’s gluten free! I plan on using that to make this recipe this week. Can’t wait!
Reply
Anonymous
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!
Reply
Abby Bean
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.
Reply
Kristy
This looks absolutely incredible. That tempeh looks soooo delectable and I can never say no to anything with Sriracha. 🙂
Reply
erinwyso
Richa, This is all kinds of lovely and wonderful! Beautiful colors and amazing looking tempeh!
Reply
Hannah
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.
Reply
Daniela @ FoodRecipesHQ
Great recipe! I’m going to Pin it now!
Reply
Dixya
this tempeh looks sooooo gooood – i havent been able to stop thinking about and home made teriyaki sauce- yess please
Reply
Annie
Oh yes. Making this one for sure. That shiny, gooey tempeh got me!
Reply
Caitlin
the mushrooms and tempeh look so deliciously carmelized! what a delicious dish!
Reply
Joanne T Ferguson
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.netReply
Veena Theagarajan
look very yummy a treat for mushroom lovers
Reply
Glue and Glitter
That looks beautiful!
Reply
Jackie @ Vegan Yack Attack!
Yum!! What an amazing looking dish, I’ll have to test that teriyaki sauce out on my bf, as he is a lover of it. Great job, Richa! 🙂
Reply
vedgedout.com
The tempeh is absolutely glistening with deliciousness! You might just convert me to tempeh yet! So yummy Richa!
Reply
Veganosaurus
Of course, I will still continue to drool over all the goodies you make but at least I will be able to follow your recipes instead of pining for tempeh. Heh
I became vegan because I found out about the horrors in the dairy and egg industries. I later learnt about the bonus benefits of veganism on my health, spirit and the environment.
Reply
Veganosaurus
I have finally got my hands on tempeh starter. Assuming all things go well, thy sinful tempeh creations shalt not be a cause of torture to me any more, oh evil temptress! 😀
Reply
Alex @ delicious-knowledge.com
This looks delicious! The mung beans on top look great. I became vegan first for animal rights but then it evolved into the environment, my health, and every other reason out there 🙂 Alex @ Delicious-Knowledge.com
Reply
Torviewtoronto
looks fabulous lovely presentation
Reply
Sunday Morning Banana Pancakes
What an amazing dish Richa- this looks so amazing and the sprouted mung beans are so pretty on top, I love that splash of green in the pictures, speaking of pictures I am in love with this series!
I became vegan at first for my health and as a personal challenge, then it evolved into my health and for the animals. Justin became vegan to support me and for the environment as well as his health 🙂
Reply
Kitchen Queen
which kind of tempeh did u use ? i got always plain never saw with black sesame in it.
Reply
Richa
The one in the pictures is flax seed Tempeh. I ususally use that or 3 grain Tempeh.
Reply
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