Vegan Teriyaki Bowl

A vegan teriyaki chicken and edamame rice bowl sits next to chopsticks with a bowl of rice behind it and mini bell peppers.

Enjoy this Vegan Teriyaki Bowl with less than 10 ingredients and ready in 30 minutes or less. Vegan, Vegan, "Chicken" Dinner!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 638kcal

Author Marly McMillen

Ingredients

1 tablespoon olive oil
2 teaspoons finely chopped fresh ginger
2 cups broccoli florets
1 cup chopped yellow onion
1 cup red and yellow bell pepper strips
1 package Gardein Chick'n Teriyaki Strips
1 cup frozen shelled edamame
3 cups cooked brown rice*

Cups - Metric

Instructions

In a large skillet over medium heat add the oil. Add ginger and cook for about a minute.
Add the broccoli, onion, and peppers. Stir and cook a few minutes, until the broccoli is tender, about 5 minutes.
Push the vegetables to the outer edges of the pan, creating space in the middle of the skillet. Add the Gardein Chick'n pieces (not the sauce) to the middle of the skillet. Cook until the chick'n strips are browned. Add the edamame and cook until heated through. Pour in the Teriyaki sauce packet and stir to combine.
Add the cooked veggies and stir to incorporate the sauce.
Serve over rice.

Notes

* You can make your brown rice from scratch or you can purchase pre-made brown rice in packets. I recommend Tasty Bite, which offers brown and a variety of other styles of rice.

Use Gardein Chicken Teriyaki mix or make Vegan Chicken combined with your favorite teriyaki sauce.

Nutrition