This tempeh mushroom walnut crumble mixture is a super versatile plant-based protein option to keep around. Top salads with it, mix it into soups, serve it with a side of rice, or toss it in a stir-fry. It's protein-packed, salty-sweet, and extremely easy to make.

Tempeh Mushroom Walnut Crumbles [Vegan]

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Cooking Time



  • 1 8-ounce package tempeh, crumbled
  • 2 tablespoons liquid aminos
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 2 garlic cloves
  • 1/3 cup walnuts
  • 1 cup mushrooms, diced
  • 1 teaspoon coconut oil


  1. Place coconut oil into skillet and heat for 1-2 minutes.
  2. Remove tempeh from package and crumble into small pieces with hand or pulse into small pieces with food processor.
  3. Cook tempeh crumbles for about 8 minutes until lightly golden.
  4. Add garlic, apple cider vinegar, and liquid aminos and cook for another 5 minutes.
  5. Add mushrooms, walnuts, and maple to tempeh mixture and cook for an additional 3-5 minutes.
  6. Mix welland remove from heat.


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