Vegan Chicken Teriyaki Over Noodles

Make this vegan chicken teriyaki recipe for dinner. It features seitan and a sweet teriyaki sauce 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 chicken teriyaki recipe
Nathan-Josias makes vegan chicken teriyaki from homemade seitan. | Nathan-Josias for LIVEKINDLY

Vegan Teriyaki Chicken




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


  • 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


  1. 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.
  2. 2
    Add the liquid mix to the wheat gluten in a bowl and knead for about 10 minutes.
  3. 3
    Wrap the seitan in baking paper and simmer in water for an hour.
  4. 4
    For the sauce: In a bowl, combine the soy sauce, mirin, sake, and cane sugar.
  5. 5
    Chop the garlic and the ginger and fry in a pan for three minutes.
  6. 6
    Add the liquid mixture to the pan of garlic and ginger.
  7. 7
    Let simmer until the mixture thickens and add sesame seeds.
  8. 8
    Shred the seitan with your hands to give a meaty texture.
  9. 9
    Add the seitan to the teriyaki sauce and cook for 10 minutes. Serve on fresh whole wheat noodles.
  10. 10
    Top with fresh spring onions and enjoy!

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