Low Carb Vegan Teriyaki Chicken
Elevate your plant-based dining experience with this Low Carb Vegan Teriyaki "Chicken," a mouthwatering alternative that captures all the bold flavors of a classic teriyaki dish without the meat or carbs. Featuring tender soy curls, soaked and sautéed to perfection, and a homemade, gluten-free teriyaki sauce infused with coconut aminos, garlic, ginger, and a hint of natural sweetness from erythritol or monk fruit, this dish is as healthy as it is delicious. Rounded out with steamed broccoli for added texture and nutrition, and served over optional cauliflower rice for a low-carb twist, this recipe is perfect for vegans or anyone seeking a wholesome, guilt-free meal. Ready in just 35 minutes, this easy-to-make dish is ideal for busy weeknights and pairs beautifully with sesame seeds and green onion garnish for a flavorful finish. Say goodbye to takeout and hello to your new favorite low-carb vegan dinner!
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Recipe Information
Ingredients
- 1 cup soy curls
- 2 cups water
- 0.25 cup coconut aminos (or low-sodium tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons erythritol or monk fruit sweetener
- 1 teaspoon arrowroot powder
- 2 teaspoons water (for slurry)
- 1 cup broccoli florets
- 2 cups cauliflower rice (optional, for serving)
- 1 teaspoon sesame seeds (for garnish)
- 2 tablespoons green onions, chopped (for garnish)
- 1 tablespoon neutral oil (avocado or coconut oil for sautéing)
Instructions
Rehydrate the soy curls by soaking them in 2 cups of warm water for 10 minutes. Once softened, drain the water and gently squeeze out the excess moisture. Set aside.
In a small bowl, prepare the teriyaki sauce by whisking together coconut aminos, rice vinegar, sesame oil, minced garlic, grated ginger, and erythritol. Set aside.
To create the slurry for thickening, mix the arrowroot powder with 2 teaspoons of water in a small bowl until smooth. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of neutral oil. Add the soy curls and sauté for 4-5 minutes, stirring occasionally, until lightly browned.
Pour the prepared teriyaki sauce into the skillet with the soy curls and stir well to coat. Cook for 2-3 minutes until heated through.
Add the arrowroot slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes. Turn off the heat.
In a separate pot or steamer, steam the broccoli florets until tender but still crisp, about 5-7 minutes.
If using cauliflower rice, lightly sauté it in a separate skillet for 3-4 minutes until warmed through.
To serve, divide the soy curls and teriyaki sauce onto plates. Add steamed broccoli and optionally cauliflower rice as sides.
Garnish with sesame seeds and chopped green onions before serving. Enjoy your low-carb vegan teriyaki chicken!
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 23.8 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
