Taste the excellence of our Vegan Teriyaki recipe, a no-frills, plant-based version of the beloved Japanese dish. This rendition, crafted with soy-based teriyaki sauce, promises a straightforward yet flavorful dining experience with fresh vegetables and protein alternatives. This dish is a practical and tasty choice for those desiring the essence of teriyaki without animal ingredients.
Chunks Teriyaki
Chunks Teriyaki
Rated 5.0 stars by 1 users
Category
So-Yay Chunks
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Taste the excellence of our Vegan Teriyaki recipe, a no-frills, plant-based version of the beloved Japanese dish. This rendition, crafted with soy-based teriyaki sauce, promises a straightforward yet flavorful dining experience with fresh vegetables and protein alternatives. This dish is a practical and tasty choice for those desiring the essence of teriyaki without animal ingredients.
Ingredients
- 3 tbsp cooking oil
- 1/2 onion
- 1 cup mushrooms
- 1 carrot
- 1.5 cup So-Yay Chunks (hydrated in 1.5 C water)
- 1/2 cup teriyaki sauce/marinade
- 2 cups snap peas
- 1 tbsp dark soy sauce
- Slurry (optional: 1.5 tbsp cornstarch with 1/4 cup water)
- Chili flakes for some spice (optional)
Directions
- Start by hydrating So-Yay Chunks in water and set them aside.
- Heat cooking oil in a pan.
- Sauté chopped onions until fragrant.
- Add chopped mushrooms, ensuring even distribution.
- Introduce chopped carrots for visual appeal and nutritional content.
- Incorporate hydrated So-Yay Chunks into the pan.
- Pour teriyaki sauce for a savory and umami-rich profile.
- Add snap peas for a crisp and vibrant addition.
- Thicken the mixture with a slurry for a satisfying and cohesive texture.
- Enhance the flavor with dark soy sauce, ensuring even distribution.
- Garnish with chili flakes for a touch of heat.
- Serve and enjoy your flavorful dish.
Recipe Video
Tags: So-Yay Chunks