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!
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.
How to Make Tangy Tempeh with Portobello Mushrooms
- Set a wok over medium heat and add oil.
- Add the tempeh, cooking both sides until brown.
- Remove the tempeh from wok and slice.
- Add more oil to pan.
- Stir fry onion, garlic, and mushroom slices.
- Add stock and bring stir-fry to a simmer.
- Cook until vegetables are tender and stock has reduced. Lower heat
- Whisk together miso, balsamic vinegar, and two tablespoons stock.
- 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.
- Find more of VegKitchen’s Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more tempeh recipes.
Tangy Tempeh with Portobello Mushrooms
- 2 tsp light sesame oil or other neutral vegetable oil
- 1 package tempeh 8oz, any variety
- 1 ½ tbsp 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 tbsp dark barley miso or mellow barley miso
- ¼ cup balsamic vinegar
- freshly ground pepper to taste
- 2 tbsp fresh parsley or more as desired, minced
- 2 tbsp fresh basil or more as desired, minced
- 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.
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After removing the tempeh from the wok, should they be re-added to the simmering vegetable stock? I tried it the way it was posted but the tempeh was a bit dry. The tangy mixture with the mushrooms and onions was excellent, but a recurring problem for with tempeh is it ends up being dry. Nevertheless, thanks for the recipe.