Description
A quick and easy Chinese meal made with cabbage, tempeh, and shiitake mushrooms served in a tortilla. This Vegan Moo Shu Tempeh is better than takeout and is ready in under 25 minutes!
Ingredients
Scale
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
Instructions
- Prepare the ingredients as directed above.
- In a large skillet or wok, add 1 tbsp of oil as well as the coleslaw, red cabbage, mushrooms, tempeh and green onion.
- Sauté on medium heat, stirring frequently for 5-7 minutes or until the cabbage is tender.
- Add ginger, garlic, mirin, soy sauce and hoisin sauce. Stir to combine. Sauté for 2 more minutes stirring frequently.
- Serve in tortillas with extra hoisin for drizzling. Enjoy!
- Refrigerate leftovers for up to 5 days.
Nutrition
- Serving Size: 2 tortillas
Keywords: Vegan Moo Shu Tempeh
