Mushroom Teriyaki 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.
Ingredients
- ½ Cup Liquid Aminos sub soy sauce or tamari
- ⅓ Cup Water
- 2 Tablespoons Date Syrup
- 2 Teaspoons Arrowroot Powder or Cornstarch
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Ginger
- 1 8 Ounce Block Tempeh crumbled
- 8 Ounces Sliced Mushrooms like cremini or button
- ½ Large Red Onion diced
- 8 Cups Spinach
Instructions
- Make the teriyaki sauce by whisking the liquid aminos, water, date syrup, garlic powder, ginger, and arrowroot.
- In a non-stick pan, heat ¼ 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 ¼ cup left).
- 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!
Nutrition
Calories: 234kcal | Carbohydrates: 26g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 84mg | Potassium: 1232mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7502IU | Vitamin C: 24mg | Calcium: 189mg | Iron: 5mg