Teriyaki Tempeh Tacos with Sautéed Mushrooms and Carrots | Mushroom Recipes
These flavorful plant-based mushroom tempeh tacos are going to be a new dinner staple you'll make again and again.
Ingredients
- 1/8 head red cabbage (about 1/2 cup chopped)
- 1/8 head green cabbage (about 1/2 cup chopped)
- 2 large or 3 medium-sized carrots (about 3/4 cup chopped)
- 6 oz. crimini mushrooms (about 1 cup chopped)
- 1 package tempeh
- 5 tablespoons olive oil, divided
- 1 cup Kikkoman® Teriyaki Marinade & Sauce, divided (1/4 cup, 3/4 cup)
- 8 small soft tortillas
- Optional: chives for garnish
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