Cut tempeh into 1/2-inch cubes. Set aside.
Place onions in a large non-stick skillet over medium-high heat. Cover the skillet. Watch the onions as they cook, stirring often. At first the onions will exude liquid and they will not stick to the pan. After a few minutes, as the liquid cooks off, the onions may start to stick. If onions stick, add water, one tablespoon at a time. Stir and re-cover. Cook just until the onions soften and start to brown around the edges, about 4 minutes.
Add minced garlic and chopped mushrooms to the skillet and lower heat to medium. Cook until the mushrooms soften, about 3 minutes.
Add the tempeh cubes and all the remaining ingredients except the lemon juice. Turn heat down to low and simmer for 10 minutes, adding water 1 tablespoon at a time if filling is sticking. Stir occasionally.
When filling is heated through and fragrant, add lemon juice. Taste and adjust seasoning as needed.
Cool slightly before assembling bowls.
While the tempeh filling is cooking, place all sauce ingredients in a medium-sized bowl.
Whisk until smooth.
Thin with more milk if needed.
Set aside until assembling bowls.
Place 1/2 cup quinoa or brown rice in 4 large salad bowls.
Place 1 1/2 cups shredded lettuce or cabbage on top of grains in each bowl.
Spoon one cup tempeh filling in center of the bowl on top of the lettuce.
Divide the vegetables equally and arrange in each bowl.
Drizzle 2-3 tablespoons Lemon Garlic Sauce over each bowl.
Sprinkle with minced cilantro and serve with remaining Lemon Garlic Sauce.
Fill chosen bread with the tempeh/mushroom filling.
Add the lettuce or cabbage, cucumbers, tomatoes, and onions.
Drizzle with Lemon Garlic Sauce and sprinkle with cilantro.
4 Bowls or Wraps