Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teriyaki Tempeh Tacos with Sautéed Mushrooms and Carrots

  • Author: Sammi Haber Brondo | @veggiesandchocolate
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x

Description

These flavorful plant-based tacos from @veggiesandchocolate are going to be a new dinner staple!


Ingredients

Scale
  • 1/8 head red cabbage (about 1/2 cup chopped)
  • 1/8 head green cabbage (about 1/2 cup chopped)
  • 2 large or 3 medium-sized carrots (about 3/4 cup chopped)
  • 6 oz. crimini mushrooms (about 1 cup chopped)
  • 1 package tempeh
  • 5 tablespoons olive oil, divided
  • 1 cup Kikkoman® Teriyaki Marinade & Sauce, divided (1/4 cup, 3/4 cup)
  • 8 small soft tortillas
  • Optional: chives for garnish

Instructions

  1. Roughly chop red and green cabbage. Set aside.
  2. Peel and julienne carrots. Thinly slice mushrooms. Add to a bowl and set aside.
  3. Roughly chop tempeh, until small crumbles remain. Set aside.
  4. In a large pan, add 2 tablespoons olive oil over medium high heat. Add carrots and mushrooms and sauté for about 3 minutes, stirring frequently, until soft. Add 1/4 cup of Kikkoman® Teriyaki Marinade & Sauce, mix and cook for another minute. Add cooked carrots and mushrooms to a bowl and set aside.
  5. Add remaining 3 tablespoons olive oil to the pan. Add crumbled tempeh and let cook for about 5 minutes, until tempeh begins to get golden, stirring occasionally.
  6. Add 3/4 cup of Kikkoman® Teriyaki Marinade & Sauce, cook for another minute and set aside.
  7. Assemble tacos: top each tortilla with cabbage mixture, sauteed carrots and mushrooms and teriyaki tempeh. Optional to garnish with chives and serve.