April 8, 2019

Teriyaki Mushroom Tempeh Salad

Teriyaki Mushroom Tempeh Salad is full of flavor and nutrient-dense plant-based ingredients and comes together quickly for a satisfying meal.

It's so easy to dismiss salad as a non-satiating dish. We've all eaten those salads that are only iceberg lettuce and virtually nothing else. UGH. It frustrates me that this is many people's experience with salad because salad can be SO MUCH MORE.

Example: Teriyaki Mushroom Tempeh Salad. Even the name is a mouthful (pun intended). In all seriousness, this Teriyaki Mushroom Tempeh Salad puts those iceberg lettuce-only salads to shame.


First, the base of the salad is spinach. Spinach is so much more nutrient-dense than iceberg lettuce. A member of the 'greens' family, spinach is 30% protein. It has so many vitamins and minerals that you would get bored if I listed them all, but just to give you a taste, spinach is a great source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. Bottom line: spinach is excellent for you!

We'll top the spinach with a delicious teriyaki mushroom tempeh blend, adding more nutrient dense foods and FLAVOR.

Indulge me as we talk nutrition again:

Tempeh: a block of fermented soybeans that delivers probiotics, high-quality plant protein, and tons of other nutrients like fiber, manganese, magnesium, and calcium.

Mushrooms: little superfoods that boost longevity, aid in digestion, prevent cancer, and pack in B vitamins, potassium, and copper (to name a few)

Teriyaki Sauce: made from a few simple ingredients for fantastic flavor and maximal nutrition. We'll mix water, liquid aminos, date syrup, garlic powder, ground ginger, and arrowroot powder for a sauce that packs a punch.

Teriyaki Mushroom Tempeh Salad

How to make Teriyaki Mushroom Tempeh Salad

To make this delicious Teriyaki Mushroom Tempeh Salad start by whisking together the teriyaki sauce ingredients. Then crumble the tempeh and chop the onion and mushrooms.

Then use the teriyaki sauce as the cooking liquid for the tempeh, onion, and mushroom. Saute in a non-stick pan until the mushrooms are soft and the onion is translucent. Add the teriyaki sauce if/when the mixture starts to stick to the pan. It's okay (even good) if you don't use all the sauce when cooking the mushrooms, onion, and tempeh because you can just use it as a dressing when you serve the salad.

Plating the salad is simple. Just place some spinach in a bowl and top with the teriyaki mushroom tempeh mixture. Drizzle with any remaining teriyaki sauce and enjoy!

Recipe Prayer

Lord, thank you for food that nourishes us and tastes delicious. Thank you for the variety of foods you put on this earth. Help us to enjoy your creation. Amen.

Teriyaki Mushroom Tempeh Salad

Teriyaki Mushroom Tempeh Salad is full of flavor and nutrient-dense plant-based ingredients and comes together quickly for a satisfying meal.















For the Teriyaki Sauce

  • 1/2 Cup Liquid Aminos can sub soy sauce or tamari
  • 1/3 Cup Water
  • 2 Tablespoons Date Syrup
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Ginger
  • 2 Teaspoons Arrowroot Powder can sub cornstarch

For the rest of the salad

  • 1 block Tempeh
  • 8 Ounces Sliced Mushrooms I used a mixture of mini bella, white, and shitake
  • 1/2 Large Red Onion
  • 8 Ounces Spinach


  1. Make the teriyaki sauce by whisking together all the sauce ingredients. Crumble the tempeh into small pieces and dice the onion.
  2. In a non-stick pan, heat 1/4 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 1/4 cup left).
  3. To serve, divide the spinach into 5 bowls and top each bowl with the teriyaki mushroom tempeh mixture. Drizzle on extra teriyaki sauce as dressing. Enjoy!

Recipe Notes

If you do not want to serve all 5 servings at once, refrigerate the teriyaki mushroom tempeh mixture — this salad tastes great cold!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography