Vegetable Tempeh Mash

I have to confess, this dish was supposed to be tempeh veggie burgers, but I just could not get them to bind up.  So alas, the tempeh vegetable mash was born!  It is really tasty.  Sometimes you have to make a mistake to discover something wonderful. 🙂

I ate this dish as is, but it would go well into a whole wheat hot dog bun too.  Or, you could serve it over some rice or quinoa.

Vegetable Tempeh Mash

Vegetable Tempeh Mash

Prep Time 15 min Cook Time 20 min


  • 1 pkg tempeh
  • 1/4 -1/2 head green cabbage shredded
  • 1 large carrot shredded
  • 4-5 mushrooms diced
  • 2 tsp garlic powder
  • 2 T toasted sesame oil
  • 2 T organic soy sauce (I used SanJ)
  • 1 T mirin
  • 1 tsp ume plum vinegar
  • 1/4 cup whole wheat bread crumbs


  1. In a large pan, cook the sesame oil, garlic, mushrooms and tempeh until the mushrooms are soft.
  2. After they are softened, add the cabbage and carrot.
  3. After the carrot and cabbage start to soften, add the soy sauce, mirin, ume vinegar and breadcrumbs.
  4. Cook until all flavors are blended. Plate and serve.


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7 thoughts to “Vegetable Tempeh Mash”

  1. Melissa this looks very good. I am sure it tasted wonderful. So I think, I will make this with cooked brown lentils instead of tempeh and see how it will turn out. Thank you for the inspiration.

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