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Vegan Teri-yummy Veggies

I remember the first time that I made this dish for my daughter.

“We’re having teriyaki veggies and rice,” I told her. Her face scrunched up into a look and I was met with that that familiar head tilt. “Yucky?” she asked me. “I don’t want yucky.” I can understand how the name of the Japanese marinade that I loved so dearly sounded to my toddler, and so, “teri-yummy” was born.

You’ll find dozens of teriyaki sauces in the supermarket, but some include honey, so this vegan has always made her own. It is one of the quickest marinades one can make, and also allows flavour control. Trying to cut down on sugar? Add less. Got a thing for spice? Chilli away! The key to great teriyaki is getting a balance of salty, sweet, sour, and spicy.

The “teri-yummy” works with just about anything, but stir-fried with broccoli and mushrooms is my favourite way to use it. Throw in some tofu if you’re feeling low on protein, and serve with fragrant jasmine rice to soak up all that yummy sauce.

 

Vegan Teri-yummy Veggies

Vegan Teriyaki Vegetables

Time: 20 minutes

Serves: 4

 

Ingredients:

  • 1 x bag of broccoli florets
  • 3 x large black mushrooms
  • 1 x garlic clove
  • ½ x finely chopped shallot
  • 1 x cup of soy sauce
  • ½ x cup of rice wine vinegar
  • 1 x tablespoon of brown sugar or vegan honey
  • ½ x teaspoon of chilli flakes
  • ½ x teaspoon of freshly-grated ginger
  • 1 x teaspoon sesame seeds

 

Method:

  1. Begin by making the teriyaki sauce. Add the soy sauce, vinegar, and sugar or vegan honey into a saucepan on medium heat until it begins to boil. Reduce the heat and let it simmer until the sauce starts to thicken. Add in the chilli flakes.
  2. In a wok, fry the garlic, shallot, and ginger. Add in the vegetables, the teriyaki sauce, and sesame seeds.
  3. Serve with jasmine rice.

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