Teriyaki Mushroom Tempeh Salad

Teriyaki Mushroom Tempeh Salad is full of flavor and nutrient-dense plant-based ingredients. This Teriyaki Tempeh Salad comes together in just 15 minutes, for a high-protein, satisfying meal.

Author:

Elizabeth | At Elizabeth's Table

Serves:

3

Prep:

5

minutes

Cook:

10

minutes

TOtal:

15

minutes

Ingredients

  • 1/2 Cup Liquid Aminos (sub soy sauce or tamari)
  • 1/3 Cup Water
  • 2 Tablespoons Date Syrup
  • 2 Teaspoons Arrowroot Powder or Cornstarch
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Ginger
  • 1 8oz Block Tempeh, crumbled
  • 8 Ounces Sliced Mushrooms (like cremini or button)
  • 1/2 Large Red Onion, diced
  • 8 Cups Spinach

Instructions

  1. Make the teriyaki sauce by whisking the liquid aminos, water, date syrup, garlic powder, ginger, and arrowroot.
  2. In a non-stick pan, heat 1/4 cup of the of teriyaki sauce over medium heat. Add the tempeh, onion, and mushrooms and cook until the onion is translucent and the mushrooms are soft (5-7 minutes). Add more sauce when the mixture starts to stick and reserve any remaining sauce to use as dressing (I had about 1/4 cup left).
  3. To serve, place a bed of spinach on a plate or bowl and top with the teriyaki mixture. Drizzle on extra teriyaki sauce as dressing. Enjoy!