Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-low heat, brown the tempeh strips in a small amount of oil, adding more oil, a little at a time, as necessary to keep the pan from drying out. You'll want to cook the tempeh about 3-4 minutes per side.
Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
Toss veggies and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally.
Remove from heat once veggies are tender-crisp. Serve immediately over quinoa or rice with sesame seeds as a garnish.
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