Name: Vegan Moo Shu Tempeh
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American Chinese
Ingredients: 14oz Coleslaw Mix; 1 Small Red Cabbage (Sliced); 1 Cup Shiitake Mushrooms (Sliced); 8 oz Tempeh (Crumbled); 2 Green Onion (Sliced and extra for Garnish); 2 Cloves Garlic (Grated); 2 Inches Fresh Ginger (Grated); 2 Tbsp Mirin; 2 Tbsp Soy Sauce or Liquid Aminos; 1 Tbsp Vegan Hoisin Sauce (More for Serving); 16 Flour Tortillas or Rice Pancakes

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A quick and easy stir-fried meal that is served in a tortilla. This Vegan Moo Shu Tempeh is full of fresh and delicious flavors. It’s so much healthier and tastier than take-out!

An Easy and Satisfying Plant-based Meal

Moo shu (or mu shu) is a dish that originates from northern China but it has since taken an American twist. Cabbage has become the key ingredient used in the states along with mushrooms and scallions.

This dish is typically prepared with pork or chicken but this vegan variation is healthy and filling when the traditional meat is replaced with tempeh. Add plenty of hoisin and you have a budget friendly meal that is ready in a flash.

Additionally, we save time and energy by using gluten-free tortillas. They aren’t quite the same as homemade pancakes but they work and still taste fantastic!

What You Will Need:

Coleslaw Mix – You can also chop a head of green cabbage but using a pre-chopped bag of coleslaw is so easy. The crunchy cabbage will wilt into a nutritious base for this moo shu.

Red Cabbage– A veggie that adds some color to your meal. If you can find a cole slaw mix that includes green and red cabbage, that is also an option.

Tempeh –The plant-based protein made from soy is filling and a perfect accompaniment to the hearty cabbage. If you try to avoid soy, check out these homemade recipes for Adzuki Bean Tempeh or Mung Bean Tempeh. Just be sure to purchase a soy-free tempeh starter if needed.

Mushrooms – The shiitake mushrooms provide flavor and texture. You can also substitute them with another mushroom of your choosing.

Scallions, Garlic, and Fresh Ginger – Flavor, flavor, and flavor! These ingredients provide a pungent taste with a little spice.

Mirin – A type rice wine from Japan similar to sake but with a lower alcohol content. Great for cooking!

Soy Sauce or Liquid Aminos – This provides necessary saltiness with a touch of sweetness.

Sesame Oil – This is the oil of choice for most Chinese recipes. It’s nutty flavor and aroma is a terrific addition for the vegetables, mushrooms, and tempeh.

Flour Tortillas or Rice Pancakes – The perfect vehicle for enjoying this moo shu tempeh. Easy to eat and no preparation needed!

Frequently Asked Questions:

Can you use pre-chopped cabbage?
- Yes. A Coleslaw mix is the easiest and fastest way to go.

Is this moo shu gluten-free?
- The moo shu tempeh mixture is gluten-free. However, just be sure to purchase gluten-free tortillas. We like to use tortillas made from quinoa because they tend to be more pliable and less prone to breaking.

Will leftovers keep well?
- Absolutely! This is actually a great recipe for meal prep because moo shu is just as good a day or two later as it is when it is first made. Just reheat it in a microwave or on the stove top.

Is there another alternative to using tortillas?

- Yes. Moo shu can also be served over a grain, rice, or even a bed of lettuce. Another option is to use spring roll or egg roll wrappers and make an appetizer instead of an entrée.

Now It’s Time for… Vegan Moo Shu Tempeh!

This tasty meal is sure to please everyone at your table. Don’t wait, make this Vegan Moo Shu Tempeh tonight! It’s quick, healthy, and delicious!