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Mushroom and brussel sprout stir fry over rice in a white bowl with black chopsticks

Vegan Chik'n Teriyaki with Oyster Mushrooms and Brussels Sprouts


  • Author: Liz Madsen
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x
  • Diet: Vegan

Description

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!

Vegan, Gluten-free, Oil-free, Nut-free, can be Soy-free


Ingredients

Scale

Ingredients

  • 1 pound Brussels sprouts
  • 3-4 cups oyster mushrooms
  • 2 tbsp reduced sodium tamari (or soy sauce if not g/f) (or liquid aminos if soy-free)
  • 4 green onions, sliced, optional
  • 1 tsp sesame seeds, optional
  • 1 tsp red pepper flakes, optional
  • 1 cup Teriyaki Sauce

Teriyaki Sauce

  • 1/4 cup reduced sodium tamari (or soy sauce if not g/f) (or liquid aminos if soy-free)
  • 1/4 tsp ground ginger (or more, to taste)
  • 3 tbsp coconut sugar (or sub brown sugar)
  • 1 tbsp maple syrup
  • 1 cup water
  • 2 tbsp corn starch + 1/4 cup water

Instructions

  1. Put on a large pot of water to boil. Trim woody ends off of washed Brussels sprouts and slice in half lengthwise. Remove outer leaves and add to a bowl. When all Brussels are ready, add them to the pot of boiling water and boil 2-4 min. depending on the size of your Brussels (I had very small Brussels so I did 2 minutes).
  2. Strain Brussels and add them back to the pot. Cook them over medium high heat for 3 minutes, letting them get a little browned in the pan. If they start to stick, add a little bit of the tamari / soy sauce / liquid aminos to the pan.
  3. If making your own teriyaki sauce, prepare it now. Add all ingredients except corn starch and 1/4 cup water to a medium sauce pan and heat on medium high for one minute. Dissolve the corn starch in the remaining water and add to the pan. Lower heat to medium and cook 5-7 minutes, until thickened.
  4. While teriyaki is cooking, add the oyster mushrooms and garlic to the pan with the Brussels and cook down for 6-8 min over medium heat.
  5. Add teriyaki sauce to the main pot and stir well. Let cook 3-4 more minutes.
  6. Serve over rice and sprinkle with green onion, sesame seeds, and red pepper flakes, if using. Enjoy!
  7. Refrigerate leftovers up to 5 days in an airtight container.

Notes

If you do not make your own teriyaki sauce, you'll need about 1 cup of store bought teriyaki for this recipe.
I highly recommend using a nonstick pot or wok.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Chinese

Keywords: Vegan, Gluten-free, Oil-free, Nut-free, Chinese, Teriyaki, Mushrooms