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

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 of awesomeness is Gluten-free with gf noodles/soba or serve with brown rice or quinoa. I used Buckwheat Soba which has wheat in it.

Vegan Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba

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 of course added even more Sriracha to my noodles and ate some Tempeh. Button mushrooms are growing on me now, but Shiitake need some work. :)

I definitely should whip up more asian inspired meals. :) Havent made these Banh Xeo crepes in a while or these Siu Mai dumplings!

For more One bowl meals see here. 


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 Sprout, carrot or cucumber slivers.

Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba
Allergen Information: Free of Dairy, egg, nut. Easily Gluten-free
Takes less than 30 minutes.
Serves 1 hungry person or 2 like me who eat small meals.:)

Teriyaki Sauce:
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.

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, saute the Tempeh on medium heat for 2 minutes.
Add mushrooms and continue to saute until tempeh is golden. 2-3 minutes.
Blend all the ingredients of the sauce and add to the tempeh.
Cover and cook on 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 on the noodles.
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.

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.

Mung Bean Sprouts:
Wash and soak dry Mung beans in 3 times the water overnight.
Drain, rinse, cover bowl with wet paper towel and then place a plate.
Rinse every 6-8 hours until desired length of sprout. Takes 2 days in warm weather for the length pictured.

This easy meal is heading to Ricki’s wellness weekend, Allergy Free Wednesdays, Healthy Vegan Fridays.

I am working on “Our Vegan Journey” Page on the blog. It needs some links and my husbands journey details to be added and then I will publish it. In short, I decided on this path when there I made the connection that my compassion and work for companion animals was biased and it needed to extend to all animals. The connection was made over a period of months because of social media(vegans in the dog rescue community sharing articles) and food blogging(finding vegan food blogs and reading their reasons). My husband followed me into it more so because of the environmental, health and global impact of our decisions.

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?


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  1. says

    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 :)

  2. says

    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! 😀

  3. says

    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.

  4. says

    this tempeh looks sooooo gooood – i havent been able to stop thinking about and home made teriyaki sauce- yess please

  5. says

    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.

  6. says

    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.

  7. Anonymous says

    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!

  8. Keely says

    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!

  9. Anonymous says

    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!

  10. Danielle says

    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!!!!


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