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Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce are a 30 minute vegan and paleo plant based dinner! This easy recipe is packed with flavor. 


4 servings

Total time

30 minutes


  • 1 tablespoon avocado oil
  • 1 onion (chopped)
  • 6 cups crimini mushrooms
  • 8 ounces tempeh (cut into bite-sized cubes)
  • ¼ cup water
  • 3 tablespoons liquid aminos OR tamari
  • 3 tablespoons maple syrup
  • 2 tablespoons freshly squeezed lime juice
  • 2 garlic cloves (minced)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Yellowbird Foods Sriracha
  • 8 leaves of cabbage OR butter lettuce
  • cilantro and extra sriracha to garnish
  • 1 cup Cashews (soaked for 4 hours or overnight, rinsed and drained)
  • ⅓ cup water
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Yellowbird Foods Sriracha (more or less to taste)


  1. Heat the avocado oil in a large pan over medium-high heat. Add in the onions and mushrooms and cook until caramelized, about 7-10 minutes.
  2. While the mushrooms and onions are cooking, stir together the water, liquid aminos, maple syrup, lime juice, garlic, ginger, and sriracha in a small bowl.
  3. Once the onions and mushrooms are caramelized, add in the tempeh and sauce mixture. Reduce heat to a simmer, and cook, reducing the sauce, until the mixture is sticky, about 7-10 minutes.
  4. While the sauce is reducing, add all the sriracha cream sauce ingredients into a high speed blender. Blend on high, scraping down the sides as needed, until the sauce is smooth.
  5. To assemble your Mushroom Tempeh Cabbage Cups spoon the mushroom tempeh mixture into each cup. Top with Sriracha Cream Sauce, cilantro, and extra sriracha. Serve and enjoy.

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