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    Home » Asian Vegan Recipes

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

    Published: May 2, 2013 · Modified: Jan 24, 2018 by Richa 41 Comments

    Jump to Recipe   Print Recipe
     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
     
    Jump to Recipe   
    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    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.

    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 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.

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    Add the teriyaki sauce.

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    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.

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    Top with Bean Sprouts, carrot or cucumber slivers.

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    Recipe Card

    Print Recipe
    5 from 2 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

    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 255 Calories 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.

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe

    Teriyaki Tempeh with mushrooms and soba noodles. Homemade Vegan Teriyaki Sauce. | VeganRicha.com #vegan #asian #recipe


    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. Shane

      March 10, 2020 at 7:11 pm

      5 stars
      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
    2. James

      October 08, 2018 at 7:16 pm

      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
    3. Sue

      January 26, 2018 at 2:39 am

      5 stars
      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

        January 26, 2018 at 10:26 am

        You can use either of the teriyaki sauces with this. Goes so well with the tempeh!

        Reply
    4. Rachael

      January 01, 2017 at 12:06 pm

      Hi! Is blackstrap molassess necessary or is regular molassess ok?

      Reply
      • Richa

        January 01, 2017 at 5:03 pm

        you can use regular.

        Reply
    5. Danielle

      July 10, 2015 at 3:27 pm

      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

        July 10, 2015 at 3:51 pm

        Awesome! yes the sauce is definitely great with anything and everything!

        Reply
    6. Anonymous

      December 20, 2013 at 11:33 pm

      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
    7. Keely

      October 31, 2013 at 4:48 pm

      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
    8. Anonymous

      July 12, 2013 at 4:20 pm

      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
    9. Abby Bean

      May 31, 2013 at 3:36 pm

      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
    10. Kristy

      May 14, 2013 at 5:41 pm

      This looks absolutely incredible. That tempeh looks soooo delectable and I can never say no to anything with Sriracha. 🙂

      Reply
    11. erinwyso

      May 07, 2013 at 12:20 pm

      Richa, This is all kinds of lovely and wonderful! Beautiful colors and amazing looking tempeh!

      Reply
    12. Hannah

      May 05, 2013 at 1:14 am

      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
    13. Daniela @ FoodRecipesHQ

      May 03, 2013 at 5:47 pm

      Great recipe! I’m going to Pin it now!

      Reply
    14. Dixya

      May 03, 2013 at 2:50 pm

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

      Reply
    15. Annie

      May 03, 2013 at 2:29 pm

      Oh yes. Making this one for sure. That shiny, gooey tempeh got me!

      Reply
    16. Caitlin

      May 03, 2013 at 11:12 am

      the mushrooms and tempeh look so deliciously carmelized! what a delicious dish!

      Reply
    17. Joanne T Ferguson

      May 03, 2013 at 1:35 am

      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

      Reply
    18. Veena Theagarajan

      May 03, 2013 at 12:20 am

      look very yummy a treat for mushroom lovers

      Reply
    19. Glue and Glitter

      May 02, 2013 at 11:25 pm

      That looks beautiful!

      Reply
    20. Jackie @ Vegan Yack Attack!

      May 02, 2013 at 10:56 pm

      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
    21. vedgedout.com

      May 02, 2013 at 9:24 pm

      The tempeh is absolutely glistening with deliciousness! You might just convert me to tempeh yet! So yummy Richa!

      Reply
    22. Veganosaurus

      May 02, 2013 at 8:42 pm

      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
    23. Veganosaurus

      May 02, 2013 at 8:33 pm

      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
    24. Alex @ delicious-knowledge.com

      May 02, 2013 at 7:44 pm

      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
    25. Torviewtoronto

      May 02, 2013 at 7:31 pm

      looks fabulous lovely presentation

      Reply
    26. Sunday Morning Banana Pancakes

      May 02, 2013 at 5:57 pm

      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
    27. Kitchen Queen

      May 02, 2013 at 5:51 pm

      which kind of tempeh did u use ? i got always plain never saw with black sesame in it.

      Reply
      • Richa

        May 02, 2013 at 5:57 pm

        The one in the pictures is flax seed Tempeh. I ususally use that or 3 grain Tempeh.

        Reply

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