Veg Teriyaki Recipe Easy and Delicious Dinner Ideas

If you’re craving a delicious, healthy, and colorful meal that’s quick to prepare, this Veg Teriyaki Recipe is exactly what you need. Packed with vibrant vegetables and coated in a luscious, homemade teriyaki sauce, this dish brings the perfect balance of sweet and savory flavors to your dinner table.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this recipe is versatile enough to satisfy everyone.

Teriyaki, a classic Japanese sauce, enhances the natural sweetness of vegetables while adding a rich umami touch. This recipe is not only simple but also incredibly nutritious, making it an excellent choice for busy weeknights or meal prepping.

Plus, it pairs wonderfully with rice, noodles, or even as a filling for wraps. Dive into this flavorful adventure and discover why this veg teriyaki is destined to become a staple in your kitchen!

Why You’ll Love This Recipe

This veg teriyaki recipe is a fantastic way to enjoy a rainbow of vegetables in a single dish. The homemade teriyaki sauce uses fresh, wholesome ingredients, avoiding the preservatives and excess sugar found in many store-bought versions.

It’s highly customizable—you can swap in your favorite vegetables or adjust the sweetness and saltiness of the sauce to your taste. Plus, it’s vegan, gluten-free (if you choose tamari), and packed with fiber, vitamins, and antioxidants.

The quick stir-fry method ensures veggies stay crisp and bright, making every bite a delight.

Whether you’re cooking for one or feeding a family, this recipe scales up easily and reheats beautifully, making it perfect for leftovers or lunchboxes.

Ingredients

• 2 tablespoons vegetable oil (such as canola or avocado oil)
• 1 cup broccoli florets
• 1 red bell pepper, sliced thinly
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 1 small zucchini, sliced into half-moons
• 1/2 cup sliced mushrooms (shiitake or button mushrooms work well)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 green onions, sliced thinly
• Sesame seeds, for garnish
• Cooked jasmine or brown rice, for serving

For the Teriyaki Sauce:

Equipment

• Large wok or non-stick skillet
• Mixing bowl
• Whisk or fork (for mixing sauce)
• Measuring cups and spoons
• Sharp knife and cutting board
• Spatula or wooden spoon
• Small bowl for cornstarch slurry

Instructions

1. Prepare all vegetables: Wash and chop the broccoli, bell pepper, carrot, snap peas, zucchini, mushrooms, and green onions as described above. Mince the garlic and grate the ginger.
2. Make the teriyaki sauce: In a mixing bowl, whisk together the soy sauce, water, brown sugar (or maple syrup), rice vinegar, and sesame oil until the sugar dissolves. Set aside.
3. Heat the wok or skillet: Add the vegetable oil and heat over medium-high heat until shimmering.
4. Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant but not browned.
5. Cook the vegetables: Add broccoli, carrot, and snap peas first. Stir-fry for 3-4 minutes until they begin to soften but remain crisp. Then add bell pepper, zucchini, and mushrooms. Continue stir-frying for another 3-4 minutes until all veggies are tender-crisp.
6. Add the sauce: Pour the teriyaki sauce over the vegetables. Stir to coat everything evenly.
7. Thicken the sauce: Mix the cornstarch with water in a small bowl to create a slurry. Pour this into the wok and stir constantly. The sauce will thicken and become glossy in about 1-2 minutes.
8. Finish and garnish: Remove from heat, stir in the sliced green onions, and sprinkle sesame seeds on top for a nutty crunch.
9. Serve: Spoon the veg teriyaki over warm cooked jasmine or brown rice for a complete meal.

Tips & Variations

“For an extra protein boost, add tofu cubes or cooked edamame alongside the vegetables.”

Feel free to swap or add any vegetables you love—baby corn, bok choy, or water chestnuts make great additions. If you prefer a spicier kick, add a pinch of red chili flakes or a dash of sriracha to the sauce.

To make this dish soy-free, substitute coconut aminos for soy sauce, and ensure your cornstarch or thickener is also soy-free.

If you want to prep ahead, chop the vegetables and store them in an airtight container for up to two days. The sauce can also be made in advance and refrigerated.

Nutrition Facts

Note: Nutrition facts vary depending on vegetable choices and portion sizes.

Serving Suggestions

This veg teriyaki is perfect served over steamed jasmine or brown rice, but you can also try it with noodles or as a filling for lettuce wraps for a low-carb option. For a heartier meal, pair it with a side of edamame or miso soup.

To complement the flavors, consider a fresh cucumber salad or pickled ginger on the side. For a creative twist, serve it alongside Vegetarian Swiss Chard Recipes for Healthy Meals or enjoy it after a dessert like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This veg teriyaki recipe is a delightful blend of fresh vegetables and a savory-sweet sauce that’s sure to please your taste buds and nourish your body. Its simplicity and adaptability make it a go-to meal for busy cooks and health-conscious foodies alike.

By using fresh ingredients and avoiding processed sauces, you ensure every bite is bursting with flavor and nutrition.

Whether you’re cooking for yourself, your family, or entertaining guests, this dish is a vibrant and satisfying option. Don’t forget to experiment with your favorite veggies and try pairing it with other delicious recipes like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a complete plant-based feast.

Enjoy the journey of flavors and happy cooking!

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