I just love these Vegan Terikaki Veggies and Rice! The recipe is easy to make and delivers great fresh veggies in a rich and flavorful teriyaki sauce. These veggies are perfect with just plain rice or we love to make them with my Vegan Veggie Fried Rice.
When you are in the mood for some great Japanese food, but you don’t want the hassle and cost of takeout, this is the recipe for you!
Vegan Teriyaki Vegetables
This is my rendition of teriyaki stir fry vegetables. You can serve this over white rice or I typically serve this along side my veggie fried rice.
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Servings: 6
Ingredients
- 1 1/2 Cup White or brown rice
Teriyaki Sauce
- 1 Cup Soy Sauce
- 1 T Sesame oil
- 3 Cloves Garlic Minced
- 1 T Fresh Ginger Grated
- 2 T Rice Wine Vinger
- 3 to 4 T Maple syrup
- 1 T Corn Starch
Stir Fry Veggies
- 2 Zucchini's Sliced into spears
- 8 oz Mini bella mushrooms Sliced
- 1 Bunch Broccoli Chopped
- 1 Red Pepper Sliced
- 1 Green Pepper Sliced
- 1 Bunch Green Onions White and green diced
- 1/2 Head Cauliflower Chopped (or throw it all in)
- 3 Cloves Garlic Minced
Instructions
Cook rice per instructions.
Teriyaki Sauce
- Combine all the ingredients in a sauce pan and cook over medium until it starts to thicken. Set aside and let cool or refrigerate.
Stir Fry Veggies
- Add peanut oil to a wok and heat over high. Have all the veggies ready to go.
- Add the garlic and green onions. Cook for 2 minutes. Add the cauliflower and broccoli and cook for 2 minutes. Add all the rest of the veggies and cook until the veggies are cooked, but still crisp.
- Pour the teriyaki sauce over the veggies and give it a quick toss. Salt and pepper to taste and serve.
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Average Vegan Dad
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