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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


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


  • 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


  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.