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
- 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
- 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
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.
Add the liquid mix to the wheat gluten in a bowl and knead for about 10 minutes.
Wrap the seitan in baking paper and simmer in water for an hour.
For the sauce: In a bowl, combine the soy sauce, mirin, sake, and cane sugar.
Chop the garlic and the ginger and fry in a pan for three minutes.
Add the liquid mixture to the pan of garlic and ginger.
Let simmer until the mixture thickens and add sesame seeds.
Shred the seitan with your hands to give a meaty texture.
Add the seitan to the teriyaki sauce and cook for 10 minutes. Serve on fresh whole wheat noodles.
Top with fresh spring onions and enjoy!
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