Vegan Chick’N Teriyaki Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
FOR TERIYAKI SAUCE
1/3 cup of low sodium Tamari
1/3 cup water
1/3 cup maple syrup
2 tbsp apple cider vinegar
2 tsp ginger grated
Garlic powder to taste
1 tbsp arrow root powder
1 tbsp water
FOR CHICK’N TERIYAKI
2 cups Soy Curls soaked for 10minutes and rinsed
2 tbsp grape seed oil or oil of your choice
Garlic powder to taste
1 tbsp sesame seed oil for flavor
¼ cup Teriyaki sauce
1Blend arrow root powder with 1 tbsp water and set aside.
2Mix all the rest of the ingredients in a small pot and bring into a boil.
3Reduce the heat, add the arrow root liquid and whisk until the sauce thickens.
4Take it off the heat and set aside.
6Sauté the soy curls on the hot oil for few seconds, add garlic powder and stir few more seconds until golden brown.
7Add half of the teriyaki sauce and mix well, then turn off the heat.
8Add sesame seed oil and mix again.
9Add the rest of teriyaki sauce and stir well.
10Serve with your favorite veggies. Drizzle with more sauce and top with scallions and sesame seeds.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.