One of the pros of eating vegan food during social distancing is that many of the meals we make are easily thrown together with pantry staples. This dish is one of them! We try to keep some frozen broccoli and other vegetables in the freezer, so if we don’t have fresh on hand, there’s still the option of using our favorites. This vegan teriyaki bowl is Asian inspired (like Chinese takeout teriyaki chicken) with oven roasted frozen broccoli, served over a bed of rice.
This recipe uses a homemade teriyaki sauce, but if you wanted to you could always use a prepared sauce. I like to make my own so I know exactly what goes into it, and it’s easy to adjust the flavor to my liking. It also uses sesame seeds, which give it a bit more of that Chinese takeout feel. The roasted broccoli gives it that delicious green taste that is always lacking in takeout, and it was done easily with frozen broccoli!
What you’ll love about this vegan teriyaki chickpea bowl?
- It’s easy to make. Ready in about 30 minutes, it will feed a family and is great for meal prep!
- Vegan. You can make a vegan bowl without worry.
- It’s easily made gluten-free by substituting tamari for soy sauce.
- Get your Chinese takeout craving managed at home! Seriously, this is better than chicken, and you can make it at home.
How to make this vegan teriyaki chickpea bowl?
- Preheat oven to 350ºF.
- Once the oven is up to temperature, line a baking sheet and add 16 oz bag of frozen broccoli, or about 4 cups of florets to the baking sheet. Bake the frozen for 20 minutes (or until the ends are starting to turn black, the fresh will likely be ready in about 15-18, but keep an eye on it toward the end. It may need more time, and you can let it go longer to get more crispy.
- Make the teriyaki sauce. Start by heating together in a small saucepan soy sauce, garlic, ginger, maple syrup, vinegar, and water.
- Once it’s simmering, remove a small amount of the liquid into a small bowl, and add the corn starch. Whisk together to prevent clumping.
- Add this back to the saucepan, and continue stirring until it thickens. If it’s not thick enough for your liking (should be about the consistency of syrup), repeat the corn starch step with an additional 1/2 tbsp to get it thick.
- Remove from heat. In a skillet, mix together the chickpeas and teriyaki sauce. Cook on medium for about 5 minutes. Remove from heat and serve alongside broccoli and rice.
Vegan Teriyaki Chickpea Bowl
- 1.5-2 tbsp cornstarch
- 1 tbsp sesame seeds
- ½ cup soy sauce (or tamari for gluten-free)
- 2 tbsp vinegar
- 2 tbsp pure maple syrup
- 1 tsp minced garlic
- 1 tsp ginger paste
- ¼ cup water
- ½ cup chopped green onion
- 2 cans chickpeas
- 16 oz bag frozen broccoli (or 4 cups fresh florets)
- 1.5 cups rice
- In a small saucepan, heat the soy sauce, garlic, ginger, vinegar, maple syrup, and water.
- Once it comes to a boil, take a small amount of the liquid out and whisk it together with 1.5 tbsp corn starch. Add it back to the saucepan after it's whisked together preventing any lumps.
- Continue to heat until it thickens to your liking, but if stays too thin, repeat the step with an additional ½ tbsp of corn starch. Then remove from heat.
- Stir in sesame seeds, and the sauce is complete.
- Preheat oven to 450°F. If using fresh broccoli, use 425°F.
- Line a baking sheet and spread broccoli florets (fresh or frozen on the sheet).
- Bake for 20 minutes.
- While it's baking, mix together the canned chickpeas, green onion, and teriyaki sauce in a skillet. Heat on medium heat for about 5 minutes.
- Cook the rice in a rice cooker, or boil in a small saucepan for about 18 minutes. Remove from heat and leave sitting for an additional 10 minutes.
- Assemble the bowl. Use about ¾ cup rice, ¼ of the chickpeas, and ¼ of the broccoli in a bowl. Optional: sprinkle sesame seeds over the chickpeas.
- Enjoy. Store any leftovers in the fridge for up to 3 days in air tight containers.
Did you try this recipe? I’d love to know what you thought in the comments below! Thanks for reading.