Vegan Chicken Teriyaki Over Noodles
Vegan chicken teriyaki is what’s for dinner. On this episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias makes a juicy plant-based teriyaki chicken out of seitan and serves it over noodles.
Nathan-Josias whips up his own seitan at home. “Seitan is my absolute favorite protein source,” he explains. “During lockdown in 2020, I used to make it so often that my personal record to make it is ten minutes.”
For this recipe, you’ll need a blender, which he uses to combine the ingredients to make the seitan. The primary ingredient for the seitain is wheat gluten, a type of gluten-based flour. Nathan-Josias also opts for oat milk, however any plant milk works. “I tried to make this recipe soy-free, because usually you can find tofu in some seitan recipes. Here, I will use chickpeas and oat milk,” he says.
He also makes a homemade teriyaki sauce. “It’s delicious, especially when making vegan teriyaki chicken,” Nathan-Josias continues. “Teriyaki sauce is often sweetened with honey. Here, we’re going to make a vegan version of it.” In lieu of honey, he uses sugar. He also adds in mirin, a type of Japanese cooking wine.
For a satisfying meal, Nathan-Josias serves the seitan over whole wheat noodles before digging in. “I love the teriyaki dish, so I’m going to serve myself a generous plate,” he says. “So juicy. It’s delicious to eat. Feels good in the mouth. You have to try this dish at home.”
Vegan Teriyaki Chicken
Ingredients
Teriyaki Sauce
- 1 cup soy sauce
- ½ cup water
- ⅔ cup mirin
- ⅓ cup sake
- 3 tablespoons cane sugar
- 1 inch ginger
- 2 garlic cloves
- 3 tablespoons sugar
- 3 tablespoons sesame seeds
Seitan
- 2 tablespoons lemon juice
- 1 teaspoon dry herbs
- 100 milliliters plant milk
- 2 garlic cloves
- 75 milliliters veggie stock
- 115 grams chickpeas
- 1 teaspoon smoked paprika
- 125 grams wheat gluten
- Salt and pepper, to taste
Preparation
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1
For the seitan: In a blender, combine the plant milk, vegetable stock, chickpeas, garlic cloves, lemon juice, dry herbs, smoked paprika, and salt and pepper. Blend until smooth.
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2
Add the liquid mix to the wheat gluten in a bowl and knead for about 10 minutes.
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3
Wrap the seitan in baking paper and simmer in water for an hour.
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4
For the sauce: In a bowl, combine the soy sauce, mirin, sake, and cane sugar.
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5
Chop the garlic and the ginger and fry in a pan for three minutes.
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6
Add the liquid mixture to the pan of garlic and ginger.
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7
Let simmer until the mixture thickens and add sesame seeds.
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8
Shred the seitan with your hands to give a meaty texture.
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9
Add the seitan to the teriyaki sauce and cook for 10 minutes. Serve on fresh whole wheat noodles.
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10
Top with fresh spring onions and enjoy!
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