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!
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
- 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.
- 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.
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