Epic Vegan Teriyaki Bowl (Soy-free, Oil-free)

How to build the most Epic Vegan Teriyaki Bowl oil-free, homemade, plant-based and totally delicious! Soy-free and gluten-free! This is the perfect quick and easy throw together weeknight meal!

VEGAN TERIYAKI BOWL

This is the most epic vegan Teriyaki Bowl recipe! I seriously could eat this daily. I love it when a recipe is totally packed with flavor, veggies, nutritious, is oil-free but so good, anybody would love it! My vegan gluten-free Teriyaki sauce has been a reader favorite for years, it is even included in my cookbook.

However, I’ve never actually posted a fully written vegan Teriyaki bowl how-to before, so it was time. I am sharing the ingredients I think makes the most delicious vegetarian Teriyaki bowl ever!

INGREDIENTS NEEDED

Full details and measurements on the recipe card below.

• Teriyaki Sauce: I highly recommend my homemade vegan Teriyaki Sauce, as it’s incredible, a reader-favorite and very quick and easy to make. It is also soy-free. But you could always use store-bought if you like. I’ve just not tried it with any store-bought.
• Cooked rice: Use any kind you like. I love white Jasmine rice the most with Teriyaki.
• Red bell pepper
• Thai Chili peppers: This is a secret ingredient that takes this bowl next level. These are hot. But they can vary in their level of heat. I used 3, one red, one green and one yellow and it made this epic and spicy, but use only 1 if you are sensitive! They add a lovely dimension of flavor, so I wouldn’t omit, but you can always add some fresh on top for more heat at the end.
• Broccoli florets
• Frozen carrots and peas: Using frozen helps this meal to come together super fast and they taste great.
• Green onions
• Toasted sesame seeds

HOW TO MAKE A VEGAN TERIYAKI BOWL

Step 1: Prepare my homemade Teriyaki sauce first and let it cool a few minutes before starting the recipe

Step 2: Add the water to a large sauce pan over medium heat. Once hot, add the bell pepper and cook, stirring often, 5 minutes.

Step 3: Add the Thai chili peppers and broccoli and cook for 5 minutes, stirring often. Only add more water if needed, but you shouldn’t need any, as the veggies release water.

Step 4: Add the prepared Teriyaki sauce and the peas/carrot mixture and stir to coat everything well.

Step 5: Cover with a lid and steam for just 3-5 minutes until the broccoli is tender, but not mushy.

Step 6: Serve with cooked rice and top the bowls with extra Teriyaki sauce if desired. Garnish with green onion and sesame seeds.

MORE EPIC VEGAN DINNERS

• Rice Black Bean Avocado Bowl
• Red Pepper Curry Bowl
• Vegan Sweet Potato Teriyaki Bowl
• Cajun Cauliflower Bowl
• Jamaican Jerk Cauliflower Bowl
• Mexican Burrito Bowl

If you make this recipe, be sure to tag me on Instagram and use my hashtag #thevegan8!

Epic Vegan Teriyaki Bowl

Brandi Doming

How to build the most Epic Vegan Teriyaki Bowl oil-free, homemade, plant-based and totally delicious! Soy-free and gluten-free! This is the perfect quick and easy throw together weeknight meal!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Dinner

Cuisine Gluten-free, Japanese, Vegan

Servings 2 large servings

Ingredients

• 1/2 cup (120g) of my homemade Teriyaki Sauce prepared
• 3 cups cooked rice of choice, I used white Jasmine
• 1/2 cup water
• 1 large red bell pepper, roughly chopped
• 1 -3 Thai chili peppers, finely sliced (see NOTES below)
• 4 cups (246g) fresh broccoli florets, cut in similar sizes
• 1 cup (105g) frozen carrots/peas mixture
• 3 green onions, sliced
• 2 teaspoons toasted sesame seeds
• I use this scale.

Instructions

 

• First, prepare my homemade Teriyaki sauce and let it cool a few minutes before starting the recipe. Prepare the rice as well so you can eat everything as soon as it's done cooking. NOTE: You will only be using 1/2 cup of the sauce to cook the veggies in and will have a bit leftover for drizzling or leftovers.
• Add the water to a large sauce pan over medium heat. Once hot, add the bell pepper and cook, stirring often, 5 minutes.
• Add the Thai chili peppers and broccoli and cook for 5 minutes, stirring often. Only add more water if needed, but you shouldn't need any, as the veggies release water and you don't want to make the broccoli soggy.
• Add the 1/2 cup of prepared Teriyaki sauce and peas/carrot mixture. Stir everything together well so the sauce coats all the veggies.
• Cover with a lid and steam for just 3-5 minutes until the broccoli is tender, but not mushy. Watch closely.
• Serve with cooked rice and top the bowls with extra Teriyaki sauce if desired. I found it plenty flavorful and didn't need any extra, but it's up to you. Garnish with green onion and sesame seeds.

Notes

THAI CHILI PEPPERS: I used 3 chili peppers and it was SPICY as could be. I used 1 red, 1 green and 1 yellow (as pictured above) and they were about 1 inch long. I loved it, but hubby and daughter coughed, haha. The peppers are a lovely addition and depth of flavor and one of my secret ingredients, so I wouldn't omit it, but start with one or 2 if sensitive. You can always add some fresh on top for more heat at the end if you'd like it more spicy. I bought mine at Sprouts in a container, which comes with a lot. Wash and store extra in the freezer and they will last a long time.

Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!

Keyword soy free teriyaki sauce, vegan gluten free teriyaki, vegan teriyaki bowl

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