Tempeh Teriyaki

Slice the tempeh into thin strips or cubes and marinate in teriyaki sauce for at least 15 minutes, turning occasionally to ensure even coating.

While the tempeh marinates, mince the garlic clove, dice the onion, and slice the pepper into thin strips. Clean and slice the shiitake mushrooms.

Heat sesame oil in a large skillet or wok over medium-high heat, then add the marinated tempeh strips and sear for 3-4 minutes per side until golden brown and caramelized.

Remove the seared tempeh from the pan and set aside. In the same pan, add a touch more sesame oil if needed and sauté the minced garlic and diced onion until softened and fragrant.

Add the sliced shiitake mushrooms and pepper strips to the pan and stir-fry over medium-high heat until the mushrooms are tender and the peppers are slightly softened.

Toss in the snow peas and return the seared tempeh to the pan, stirring everything together and drizzling with any remaining teriyaki marinade. Cook for an additional 2 minutes until the snow peas are bright green and crisp-tender.

Warm the burrito wraps in a dry skillet or microwave for 20-30 seconds to make them pliable, then spoon the tempeh and vegetable filling down the center of each wrap.

Fold in the sides of each wrap and roll tightly from the bottom up to form a burrito, then slice diagonally in half and serve immediately.