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My Vegan Chik'n Teriyaki with Oyster Mushrooms and Brussels Sprouts is a great way to enjoy takeout without having to pick up a phone!
Hey Internet, I’m super excited to bring you this fun twist on Chicken Teriyaki. Instead of chicken, we’re using oyster mushrooms!
Oyster mushrooms, part of the Pleurotus family of mushrooms, are commonly found growing on or near trees. They’re wildly popular in many cuisines, especially Chinese, Korean, and Japanese. Thus it easy to find them at Asian grocery stores.
If you’ve never tried oyster mushrooms, you’re in for a treat. These are the meatiest texture mushrooms I’ve ever had and they’re incredibly flavorful.
In fact, I highly recommend you try adding them into your regular meal rotation. I often will just saute them with garlic and a little tamari for a quick meal and serve with rice.
Note: If you cannot find oyster mushrooms, try subbing them for tofu, seitan chunks, prepared vegan chicken substitutes, or omit them and add some more veggies to this recipe
Let’s Talk About What Else You’ll Need
To make this Chik’n Teriyaki, you’ll need your mushrooms but you’ll also need some veggies and a sauce.
I’ve picked Brussels sprouts for the veggie. It’s winter where I live, so they’re easy to find this time of year. You can also use broccoli, asparagus, or any blend of vegetables you like.
I’ve made my Teriyaki sauce myself but you’re welcome to use a store-bought teriyaki if you like.
You’ll also need some garlic, a little bit of tamari / soy sauce (or water or vegetable broth) for cooking, green onion, sesame seeds, and chili / red pepper flakes (optional).
Serve it up over rice, stick it in a wrap, or eat it on it’s own. It also works great for meal prep!
Now Let’s Talk About How to Make Vegan Chik'n Teriyaki with Oyster Mushrooms and Brussels Sprouts
To prepare your mushrooms, simply pull them apart with your fingers. I find it’s easier to wash them thoroughly after pulling them apart.
Set a large pot of water to boil, then wash your Brussels sprouts, cut off the woody bottom, and slice them in half. Boil them for around three minutes (two if you have teeny tiny Brussels like I did, or 4 if they’re very large).
Then drain them and add them to the the now empty pot. Saute them with a little tamari / soy sauce over medium high heat for a few minutes, then add your pulled apart oyster mushrooms and garlic.
Making the Sauce
If making your own teriyaki, combine tamari / soy sauce, powdered ginger, coconut sugar, a splash of maple syrup, and 1 cup of water in a medium sauce pan. Cook on high for 1 minute.
Dissolve a few tablespoons of corn starch in a small amount of water and add it to the pot. Cook on medium for 5-7 minutes, until thickened. Set aside.
After the Brussels sprouts have cooked down a bit, you’ll add your mushrooms and garlic, cooking without sauce for about 6-8 minutes, then cooking in sauce for about 3 minutes.
I recommend serving it up on top of rice, then sprinkling on your choice of garnish. With mine, I used green onions, black and white sesame seeds, and red pepper flakes.
I hope you try this deliciously easy weeknight-friendly meal that’s actually super healthy!As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)