Easy Vegan Teriyaki Bowl
Easy Vegan Teriyaki Bowl
Servings 2
Ingredients
- 1 c Butler Soy Curls choose the larger pieces
FOR THE TERIYAKI SAUCE/GLAZE:
- 1/2 c Reduced Sodium Soy Sauce
- 1/4 c Water
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Brown Sugar
- 1/4 c Sugar/Agave
- Minced Garlic to taste
- Grated Ginger to taste
- 1/2 tbsp Cornstarch PLUS 1 tbsp Water to thicken
FOR THE SIDES:
- Basmati Rice cooked
- Napa Cabbage steamed or sauteed
- Carrots steamed
- Broccoli Florets steamed
FOR SERVING:
- Crushed Red Pepper Flakes if desired
Instructions
- Steam and/or saute your veggies and prepare your rice. I steamed the broccoli and carrots, but sauteed the cabbage to retain some of its crispness.
- Meanwhile, in boiling water, soak the soy curls for 10 minutes. After 10 minutes, drain and pat dry with paper towels.
- Heat a large saute pan over medium high heat and cook the curls with just the remaining moisture until slightly browned.
- While the soy curls are cooking, prepare your sauce/glaze (reserve the cornstarch mixture until the end.
- Add the sauce/glaze to your curls and continue cooking until caramelized adding the cornstarch mixture to thicken.
- Serve the soy curls over the basmati rice and with your steamed veggies.