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Tangy Tempeh with Portobello Mushrooms

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Tempeh, portobello mushrooms, and miso contribute a "meaty" heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous Tangy Tempeh with Portobello Mushrooms over a cooked grain or pasta. A mixture of long-grain rice with kasha or wild rice is one of my favorites!

Tangy Tempeh with Portobello Mushrooms side view served on a plate
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Tempeh is such a versatile food. You can substitute this soybean product for meats from steak to chicken nuggets! Its hearty, nutty flavor and texture will keep you full longer and give you great health benefits.

Tangy Tempeh with Portobello Mushrooms top view served on a plate

How to Make Tangy Tempeh with Portobello Mushrooms

  1. Set a wok over medium heat and add oil.
  2. Add the tempeh, cooking both sides until brown.
  3. Remove the tempeh from wok and slice.
  4. Add more oil to pan.
  5. Stir fry onion, garlic, and mushroom slices.
  6. Add stock and bring stir-fry to a simmer.
  7. Cook until vegetables are tender and stock has reduced. Lower heat
  8. Whisk together miso, balsamic vinegar, and two tablespoons stock.
  9. Add miso mixture to stir-fry and season.

Full directions for how to make Tangy Tempeh with Portobello Mushrooms are in the printable recipe card below.

Recipe

Tangy Tempeh with Portobella

Tangy Tempeh with Portobello Mushrooms

5 from 1 vote
Contributed by Susan Jane Cheney, from Stir Crazy!* Reprinted by Permission. Photos by Hannah Kaminsky.
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Total Time: 15 minutes
Servings: 4

Ingredients

  • 2 teaspoon light sesame oil or other neutral vegetable oil
  • 1 package tempeh 8oz, any variety
  • 1 ½ tablespoon extra-virgin olive oil
  • 2 medium red onions sliced lengthwise into thin crescents
  • 4-8 cloves garlic minced
  • 4 portobello mushrooms 3 to 4 inches in diameter, stems and caps sliced separately
  • ¾ cup vegetable stock
  • 2 tablespoon dark barley miso or mellow barley miso
  • ¼ cup balsamic vinegar
  • freshly ground pepper to taste
  • 2 tablespoon fresh parsley or more as desired, minced
  • 2 tablespoon fresh basil or more as desired, minced
US Customary - Metric

Instructions

  • Set a wok over medium heat and add the sesame or canola oil.
  • Add the tempeh, turning to coat both sides with oil, and brown it well.
  • Remove the tempeh from the wok and cut it into strips about 1 ½ inches long and ¼ to ½ inch wide.
  • Set the wok or stir-fry pan over medium-high heat. Pour the olive oil around the rim and tilt the pan to coat the sides.
  • Add the onion and stir-fry for two to three minutes.
  • Add the garlic and sliced mushroom stems, and continue stir-frying for abut two minutes.
  • Add the sliced mushroom caps and stir-fry until moistened.
  • Add all but two tablespoons of the stock and bring stir-fry to a simmer.
  • Cook, stirring often, for several minutes, until the vegetables are tender and the stock has reduced by about half. Reduce the heat to medium-low.
  • Whisk together the miso and balsamic vinegar.
  • Whisk in the remaining two tablespoons of stock.
  • Add this miso mixture to the wok. Season stir-fry with pepper.
  • Stir in the parsley and basil if desired, reserving a bit to sprinkle over each serving.

Nutrition (Estimate per Serving)

Calories: 301kcalCarbohydrates: 31gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 519mgPotassium: 813mgFiber: 3gSugar: 8gVitamin A: 327IUVitamin C: 18mgCalcium: 157mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Tempeh, Kale, and Sweet Potato Skillet

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This supremely nourishing trio of ingredients—tempeh, kale, and sweet potatoes—are the basis of a quick, colorful, and comforting meal. It's an adaptable dish, too—don't like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It's great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas.   [Read more...]

Kid-Friendly Baked Tofu Nuggets

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These tofu nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce. My favorite for this is the Quick Tartar Sauce. But it's not just for the younger crowd — given the right presentation, this can also be served as a simple appetizer as well. With the oven running at 425 degrees F, consider roasting a few vegetables at the same time. Photos by Evan Atlas.

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Citrus-Roasted Tofu

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Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 6 to 8

  • Two 14- to 16-ounce tubs extra-firm tofu

Orange marinade

  • Juice of 1 orange
  • Juice of 1 lemon
  • 2 tablespoons reduced-sodium soy sauce
  • ½ cup orange marmalade
  • 1 tablespoons olive oil
  • 1 tablespoon yellow mustard
  • ½ teaspoon dried tarragon
  • Several grindings of black pepper
    -
  • 1 tablespoon olive oil
  • 8 to 10 baby carrots, quartered lengthwise
  • 1 to 2 cloves garlic, minced, optional
  • ⅓ cup slivered almonds
  • ¼ teaspoon curry powder
  • ¼ cup minced fresh parsley
  1. Preheat the oven to 425°F.
  2. Cut each block of tofu into 8 slices (about ½-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
  3. Combine the ingredients for the marinade in a small mixing bowl and whisk together.
  4. Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
  5. Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
  6. Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds,  and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
  7. When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who'd like more of it.

Thai Coconut Tempeh with Pineapple Salsa

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This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.

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Roasted Seitan, Peppers, and Portobellos

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This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. It makes for a great centerpiece for vegan Easter dinner or a Christmas menu!

Roasted Seitan with Peppers and Mushrooms recipe
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When you're preparing a multi-course meal, it's so nice when the entree can be made at the last minute with little hands-on time. This roasted seitan dish is exactly that! Prep the ingredients in 15 minutes and then set it to cook for half an hour-it's that simple.

How to Make Roasted Seitan, Peppers, and Portobellos

  1. Preheat the oven.
  2. Mix together seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Transfer to a roasting pan.
  3. Roast 15 minutes, stirring occasionally. Add scallions, then roast 5-10 minutes.
  4. Transfer mixture to a serving container. Season and keep covered until serving.

Roasted Seitan, Peppers, and Portobellos FAQs

Is seitan gluten-free?

Seitan is NOT gluten-free. In fact, seitan is pretty much 100% wheat gluten! Do not feed this dish to any of your celiac friends and family.

However, you can substitute the seitan in this dish for tofu or tempeh. All tofu and most tempeh are gluten-free, so check the labels before using. Additionally, you will want to check your teriyaki marinade's label to make sure that it is also gluten-free if you want to make this dish celiac-friendly.

More Recipes

Recipe

Roasted Seitan with Peppers and Mushrooms

Roasted Seitan, Peppers, and Portobellos

5 from 1 vote
This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. Recipe adapted from Vegan Holiday Kitchen.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 2 lbs seitan cut into bite-sized chunks
  • 1 red bell pepper cut into wide strips
  • 1 yellow bell pepper cut into wide strips
  • 2 medium-small zucchinis sliced ½ inch thick
  • 8-10 oz portobello mushrooms stemmed and sliced
  • 2 tablespoon olive oil
  • ½ cup teriyaki marinade store-bought or homemade
  • 3-4 scallions thinly sliced
  • freshly ground pepper to taste
  • dried hot red pepper flakes optional, to taste
  • ¼ cup fresh parsley minced
US Customary - Metric

Instructions

  • Preheat the oven to 400º F.
  • In a large mixing bowl, combine the seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Stir together. Transfer to a roasting pan.
  • Roast in the oven for 15 minutes, stirring occasionally. Stir in the scallions, then roast for 5 to 10 minutes longer or until the seitan and vegetables have a few charred spots.
  • Transfer the mixture to a serving container. Season to taste with pepper and optional dried hot red pepper flakes. Sprinkle with parsley and keep covered until serving.

Nutrition (Estimate per Serving)

Calories: 192kcalCarbohydrates: 12gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1206mgPotassium: 357mgFiber: 3gSugar: 5gVitamin A: 796IUVitamin C: 58mgCalcium: 22mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Photos by Susan Voisin.

10 Easy Vegan Wraps to Make in 10 Minutes or Less

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Wrapping leafy greens and all kinds of veggies in a wrap lets the ingredients shine in a way that bread-y sandwiches can't always do. Not to mention, making an easy vegan wrap can spice up your typical lunch fare of salads. That simple step of wrapping things up makes this kind of fare instantly appealing.

We've rounded up 10 easy vegan wraps you can make in 10 minutes or less, because who doesn't love a great wrap? It's perfect fare for lunchtime, and can be the centerpiece of a light dinner, too.

10+ Minute Wraps

If you have a bit more time, check out these tasty wraps, too!

Tempeh "bacon" lettuce tomato wraps and polenta fries

Tempeh Bacon, Lettuce, and Tomato Wraps are perfect for a portable lunch or a light dinner. Though this recipe gives you instructions to make DIY tempeh "bacon," you can use store-bought vegan bacon to make these in a flash.

Tofu & Peanut satay wraps
Photo: Hannah Kaminsky

Sometimes, two shortcuts are better than one, and that's definitely true for tasty Baked Tofu & Peanut Satay Wraps. Using precut coleslaw and prepared peanut satay sauce means that these can be ready to eat in 10 minutes or less.

Portobello and coleslaw wraps
Photo: Hannah Kaminsky

Portobello Mushroom Wraps with Creamy Coleslaw are so packed with flavor that adding anything else would be gilding the lily. And they can be yours to enjoy in minutes.

Hummus avocado tomato wrap
Photo: Hannah Kaminsky

You don't need a recipe at all for Hummus, Avocado, and Tomato Wraps. Just layer your favorite kind of hummus onto a wrap with slices of lettuce and tomato, then bolster the whole thing with a handful of leafy greens.

Tofu, arugula, and olive wrap
Photo: Evan Atlas

The combination of flavors makes Baked Tofu, Arugula, and Olive Wraps one of my favorites-they're so tasty and make a great portable or at-home lunch.

BBQ-flavored seitan and avocado wraps
Photo: Hannah Kaminsky

In BBQ-Flavored Seitan and Avocado Wraps, the seitan contrasts deliciously with cool avocado and leafy greens. Like many of our wraps, it's a salad disguised as a hearty sandwich.

Asian flavored quinoa wraps
Photo: Rachael Braun

Delectable Asian-Flavored Quinoa Wraps come with a small caveat-you need to have cooked quinoa on hand for these to come together in 10 minutes. But once you do, it will be well worth it!

Refried Bean Wraps
Photo: Evan Atlas

Cool Refried Bean Wraps are great for lunch with with stone-ground natural tortilla chips and some fruit. For dinner, serve with baked potatoes or sweet potatoes. (Tortilla chips and salsa are welcome, too!)

Avocado Black bean wraps
Photo: istetiana / Shutterstock

There's something about everyday healthy ingredients enclosed in a soft wrapper that makes them yummier and more appealing. Case in point: these simple and tasty Avocado Black Bean Wraps.

Vegan Spinach, Mushroom, and Cheddar Wraps - 2
Photo: Rachael Braun

This yummy, warm Mushroom, Spinach, and Cheddar Wrap recipe (vegan, of course) makes 4 wraps. If you half the recipe and make two wraps, you might just get your wraps together in under 10 minutes. And even if you don't, these wraps are well worth making!

Potatoes and Collard Greens with Vegan Sausage

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Here's a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It's so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.

Serves: 4 to 6

  • 4 medium-large Yukon gold or red-skinned potatoes
  • 1 large sweet potato
  • 2 tablespons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 1 good-sized bunch collard greens (8 to 10 ounces)
  • 2 links Tofurky or Field Roast vegan sausage, cut into ½-inch-thick slices
  • ¼ cup white wine, vegetable broth, or water
  • Leaves from 2 sprigs fresh rosemary,
    or 1 to 2 teaspoons dried rosemary leaves, to taste
  • 1 teaspoon sweet paprika
  • ¼ teaspoon dried hot red pepper flakes, or to taste
  • Salt and fresly ground pepper to taste

Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into ½-inch-thick half circles.

Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.

Potatoes with collard greens and vegan sausage

Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.

Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.

Nutrition Information:
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium

Potatoes with collard greens and vegan sausage

Chinese Vegetable Stir Fry (Buddha's Delight)

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If you're a longtime vegetarian or vegan, you've likely ordered a version of this addictive Chinese restaurant staple often nicknamed Buddha's Delight. This tasty vegetable stir fry is easy to make at home, and way healthier than the takeout version.

Broccoli and baby corn stir-fry - Buddhist's delight recipe
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A simple vegetable stir fry is one of my favorite meals for busy weeknights. They're quick, easy, and super family friendly too.

This homemade version of the Chinese restaurant favorite Buddha's Delight has all the flavor of your favorite takeout - but is way healthier (and cheaper too!).

Tips

Serve this vegetable stir fry over hot cooked brown rice or Asian noodles for a heartier meal. It also goes well with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices.

For added protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish.

Variations

I used basic button mushrooms for this recipe, but you can substitute shiitake mushrooms or something more exotic for extra flair!

In place of the broccoli, I sometimes opt for cauliflower florets. Or you can do a mix of half broccoli and half cauliflower.

Feel free to experiment with other veggies in this simple stir fry - just about anything you have on hand will work here! Bell peppers, bok choy, and sliced summer squash are great additions.

Vegetable Stir-fry recipe

If you love this Buddha's Delight recipe, be sure to check out these other tasty vegan ideas:

Recipe

Broccoli and baby corn stir-fry - Buddhist's delight recipe

Chinese Vegetable Stir Fry - Buddha's Delight

4.80 from 5 votes
Buddha's Delight is a Chinese style vegetable stir fry that's loaded with fresh veggies and a savory homemade stir fry sauce. It's even better than the takeout version!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

For Stir Fry Sauce:

For Stir Fry:

  • 1 ½ tablespoons safflower oil or other oil for stir frying
  • 2 cloves garlic minced
  • 2 crowns broccoli cut into bite-sized florets
  • 1 carrot large, peeled and sliced diagonally
  • 1 cup mushrooms variety of choice, stemmed and cut in half
  • 1 cup cabbage leaves Napa or regular green cabbage, chopped into bite sized chunks
  • 1 cup snow peas trimmed
  • 1 stalk celery thinly sliced on the diagonal
  • 2 scallions cut into 1-inch pieces
  • 15 ounces baby corn canned, drained

For serving:

  • toasted cashews or peanuts for topping, optional
  • rice cooked, optional
  • additional soy sauce to taste
US Customary - Metric

Instructions

  • Dissolve the cornstarch into roughly ¼ cup of the broth to make it smooth and pourable.
  • Combine the dissolved cornstarch with the remaining broth. Then combine with the sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk to combine. Set aside.
  • Heat the oil in a lareg frying pan or wok. Add the garlic and sauté over low heat for a minute or so.
  • Add all the vegetables, and turn up the heat. Stir-fry until everything is bright and tender-crisp, which should not be more than 5 minutes. You can add very small amounts of additional brothas you stir fry, just enough to keep the pan moist.
  • Whisk the sauce again to ensure it has not separated, and pour it into the vegetable mixture. When the liquid thickens and everything is nicely heated through, season to taste with additional soy sauce and serve hot.

Notes

Variations: 
  • Feel free to use a mixture of broccoli and cauliflower rather than just broccoli.
  • I used white button mushrooms for this recipe, but you can use a more exotic variety such as shiitake or wood ear mushrooms.
 

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 826mgPotassium: 625mgFiber: 5gSugar: 9gVitamin A: 3546IUVitamin C: 40mgCalcium: 79mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Creating a Plant-Based Pantry

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So many people have asked me how to set up a plant-based (vegan) pantry that I decided this subject merits a permanent place on VegKitchen. Whether you are a newcomer to a vegan/vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy guideline. [Read more...]

Vegan Dinner Recipes

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan main dish recipes you’ll find here on VegKitchen. Great vegan dinners, many of which are quick and easy—can be on the table in 30 minutes or so.

Though this isn't an exhaustive listing of all the possible dinner fare here on VegKitchen (after all, you can serve brunch dishes for dinner, or combine soups and sandwiches or salads—make sure to explore other recipes and categories on the Recipes Galore page), you’ll find plenty to choose from in this at-a-glance listing. Pictured at top, Miso Ginger Red Beans with Quinoa and Broccoli.

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan dinner recipes (suitable for vegetarian diets as well, of course!) you’ll find here on VegKitchen. If you're more of a book person, please also explore some of Nava's cookbooks for fast dinner recipes, including Vegan Express, Vegetarian 5-Ingredient Gourmet and Vegetarian Family Cookbook.

If you're part of a plant-strong family, you might enjoy one of the titles in VegKitchen’s pdf e-book series. This compact, affordable 48-page pdf e-book collects VegKitchen’s most popular family-friendly recipes. No more poring through recipes on the web (or even just this site, of which there are hundreds! For more information, go to Family-Friendly Vegan Dinner Recipes: For families with vegan and vegetarian kids and teens — and anyone who loves simple, hearty fare.

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

Asian noodles with corn and cabbbage1
Asian noodles with spicy stir-fried corn and cabbage; photo by Hannah Kaminsky

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

Quinoa, Broccoli, and Vegan Cheese Casserole; photo by Rachael Braun

Main Dishes Featuring Grains and/or Beans

Jamaican-Spicy-Beans by leslie cerier
Jamaican-Style Spicy Beans

Pasta Entrées

pesto pasta with potatoes and green beans
Pasta with Pesto, Potatoes, and Green Beans; photo by Hannah Kaminsky

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

BBQ-flavored seitan and avocado wraps
BBQ-Flavored Seitan and Avocado Wrap; photo by Hannah Kaminsky

Stews & Chilis

Quick black bean and sweet potato chili recipe
Quick black bean and sweet potato chili

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

Quick Vegan Barbecue Sauce

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This easy, no-cook vegan barbecue sauce recipe takes nearly no time to make. Though I'm all for good store-bought sauces as shortcuts, I've never found a prepared BBQ sauce I've really liked, so I rely on this one. It's especially delicious with plant-based protein foods—tofu, tempeh, and seitan—prepared on the grill. See Barbecued Tofu, Tempeh, or Seitan for ideas and directions. Photos by Rachael Braun.

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Teriyaki Marinade

by 3 Comments

A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéd tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sauté or grill vegetables and plant proteins. See our Teriyaki Eggplant recipe. Photo by Evan Atlas.

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The Vegetarian Mother’s Cookbook by Cathe Olson

by 3 Comments

The Vegetarian Mother's Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women—and Their Families* by Cathe Olson is a friendly, useful resource that delivers just what it promises in its subtitle. It offers a wealth of information and options for healthy eating, while never sounding judgemental or preachy. The recipes here are geared toward the pregnant and lactating mother, but honestly, this big collection of straightforward, tasty recipes is a perfect all-purpose cookbook for any busy family with vegetarian or vegan members. [Read more...]