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.
It's so easy to dismiss salad as a non-satiating dish. We've all eaten those salads that are only iceberg lettuce and virtually nothing else. UGH. It frustrates me that this is many people's experience with salad because salad can be so much more!
This Teriyaki Mushroom Tempeh Salad is definitely much more than a boring salad. With a delicious teriyaki tempeh and mushroom mixture this salad is anything but boring.
Even though the ingredients are simple, it packs in tons of flavor, veggies, and protein. It will leave you feeling full and satisfied.
Step 1. Make the teriyaki sauce by whisking the liquid aminos, water, date syrup, garlic powder, ginger, and arrowroot.
Step 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).
Step 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!
If you do not want to serve all servings at once, refrigerate the teriyaki mushroom tempeh mixture — this salad tastes great cold!
Lord, thank you for food that nourishes us and tastes delicious. Thank you for the variety of foods you put on this earth. Help us to enjoy your creation. Amen.
Ready to ditch boring salads? I've got plenty of tasty, nutrient-dense salads for you to try next:
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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.
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