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

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.









One bowl meals see here. For more





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.







