Teriyaki Tempeh and Wild Mushroom Stir Fry

This Teriyaki Tempeh and Wild Mushroom Stir Fry features nutty tempeh strips, fresh asparagus and flavoursome shiitake mushrooms glazed in an easy homemade teriyaki sauce and served with a side of silky smooth mashed potato.  This vegan stir fry is easy and quick to whip up, making it the perfect weeknight meal.

This delicious stir fry was inspired by one of the highlights of our recent trip to Geneva (which you can read about here), served by the fabulous Mu-Food.  Whoever thought about serving mash with stir fry?!  It’s a winner I can tell you!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe :

The Written Recipe :

Teriyaki Tempeh and Wild Mushroom Stir Fry

Nutty tempeh strips, fresh asparagus and flavoursome shiitake mushrooms are glazed with an easy homemade teriyaki sauce and served with a side of silky smooth mashed potato. This stir fry is easy and quick to whip up, making it the perfect weeknight meal.

5 from 1 vote

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Course: Main Course

Cuisine: Japanese, Swiss

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Serves: 4

Calories: 499kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

For the mash:

• ▢ 1 kg potatoes (peeled and chopped into small chunks)
• ▢ 60 ml coconut milk (just the thick part at the top of a can)
• ▢ 1 clove garlic (minced)
• ▢ salt and pepper to taste

For the stir fry:

• ▢ 1 tbsp coconut oil
• ▢ 100 g onion (diced)
• ▢ 250 g tempeh (cut into strips)
• ▢ 250 g asparagus tips
• ▢ 250 g shiitake mushrooms (cut into bitesize pieces)
• ▢ 60 g beansprouts
• ▢ sesame seeds to serve (optional)

For the teriyaki sauce:

• ▢ 100 ml water
• ▢ 100 ml soy sauce (gluten free)
• ▢ 50 g coconut sugar
• ▢ 50 g rice vinegar
• ▢ 2 cloves garlic (minced)
• ▢ 2 tsp onion granules
• ▢ 15 g cornflour

Instructions

 

• Add the peeled and chopped potatoes to a large saucepan of cold water and bring to the boil. Simmer for 15 minutes.
  1 kg potatoes
• Make the teriyaki sauce by whisking together all of the sauce ingredients, until thoroughly combined.
  100 ml water, 100 ml soy sauce, 50 g coconut sugar, 50 g rice vinegar, 2 cloves garlic, 2 tsp onion granules, 15 g cornflour
• In a large wok, fry the diced onion and tempeh strips in the coconut oil for around 5 minutes.
  1 tbsp coconut oil, 100 g onion, 250 g tempeh
• Add the remaining stir fry ingredients (except the sesame seeds) along with the teriyaki sauce and cook over a high heat for a further 10 minutes.
  250 g asparagus tips, 250 g shiitake mushrooms, 60 g beansprouts
• When the potatoes are soft, mash them with the coconut cream, garlic, salt and pepper until smooth.
  60 ml coconut milk, 1 clove garlic, salt and pepper to taste
• Dish up the mashed potato and teriyaki tempeh stir fry and serve with a sprinkling of sesame seeds.
  sesame seeds to serve

Video

Notes

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free

Recipe inspired by: ???? Japan / Geneva, Switzerland

Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.

Nutrition

Calories: 499kcal | Carbohydrates: 77g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Sodium: 1455mg | Fiber: 10g | Sugar: 15g | Net Carbohydrates: 67g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!