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

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

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Vegan Richa: Teriyaki Tempeh and Shiitake Mushrooms with Sriracha Soba. 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. To balance out the sweet in the sauce, I tossed the Soba in Sriracha.. 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. 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. :) Havent made these Banh Xeo crepes in a while or these Siu Mai dumplings! Then add mushrooms and cook until tempeh and mushroom edges are golden. 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. Drain, rinse in cold water, add Sriracha and toss/mix and keep ready. Add mushrooms and continue to saute until tempeh is golden. 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 byt 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.

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