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Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]

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Readers often tell me that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.

Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]






For the Teriyaki Sauce:

  • 1 1/2 tablespoons arrowroot powder
  • 1 tablespoon roughly chopped fresh ginger
  • 3-4 medium cloves garlic, minced
  • 1/2 cup water
  • 1/3 cup tamari or coconut aminos
  • 3 1/2 tablespoons pure maple syrup
  • 1/2-1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon blackstrap molasses

For the Stir-Fry:

  • 4-6 teaspoons water, divided
  • 1 cup sliced carrot (in discs or half-moons)
  • 1-2 pinches sea salt
  • 1 cup sliced zucchini or green beans cut into bite-size pieces
  • 4-5 cups broccoli florets
  • 1 1/2 cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)
  • 3/4–1 cup cubed baked tofu or marinated tempeh (optional; see note)
  • 1/2-3/4 cup roughly chopped or crushed raw cashews


To Make the Teriyaki Sauce:

  1. Using a blender or immersion blender, puree all the ingredients for the sauce.

To Make the Stir-Fry:

  1. In a sauté pan over high heat, add 2–3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the zucchini. Toss through to let sear slightly, then add remaining 2–3 teaspoons water, broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2–3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so do not overcook).

To assemble:

  1. Add the teriyaki sauce to the vegetable mixture, and tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat. Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine. Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.

Nutritional Information

Total Calories: 1373 | Total Carbs: 152 g | Total Fat: 53 g | Total Protein: 83 g | Total Sodium: 7001 g | Total Sugar: 68 g

Per Serving: Calories: 458 | Carbs: 51 g | Fat: 18 g | Protein: 28 g | Sodium: 2334 mg | Sugar: 23 g


Tofu Note: My original recipe included a step to cook tofu. To save time, I now use prebaked tofu or Simplest Marinated Baked Tofu (in full cookbook) that I have prepared ahead of time.





Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.

Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes




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0 comments on “Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]”

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Dreena Burton
2 Years Ago

Thanks for sharing my recipe - wonderful your readers are loving it!


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