Simple, practical, and full of everyday flavour, Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. Vegan Recipe. Easily Glutenfree. is a vegan, vegetarian Asian entree made with low sodium soy sauce/tamari/coconut aminos, water, and ground raw sugar in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Entree
  • 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.

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.