Asian

Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.

Name: Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Asian
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.

Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. How to make teriyaki sauce Tempeh & mushrooms. Vegan…

Ready 40 minutes
Serves 3
Prep 15 minutes
Cook 25 minutes

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Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree.

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Recipe

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

Serves 3
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

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

1
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.
2
Teriyaki Tempeh and Mushrooms:
3
In 2 teaspoons oil, cook the Tempeh over medium heat for 2 minutes.
4
Add mushrooms and continue to saute until tempeh is golden on the edges. 2-3 minutes.
5
Blend all the ingredients of the Teriyaki sauce and add to the tempeh.
6
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.
7
Transfer the Tempeh and mushrooms to the noodle bowl.
8
Add a Tablespoon of water to the pan, mix and drizzle the remaining sticky sauce on the noodles.
9
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