Vegan teriyaki chicken on noodles
The vegan teriyaki chicken is what for dinner. In this episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias makes juicy plant-based teriyaki chicken from seitan and serves it over noodles.
Nathan-Josias makes his own seitan at home. “Seitan is my absolute favorite protein source,” he explains. “During the lockdown in 2020, I was doing it so often that my personal best for doing it is ten minutes.”
For this recipe, you will need a blender, which he uses to combine the ingredients to make the seitan. The main ingredient in seitain is wheat gluten, a type of flour made from gluten. Nathan-Josias also goes for oat milk, but any plant-based milk works. “I tried making this recipe without soy, because you can usually find tofu in some seitan recipes. Here I’ll be using chickpeas and oat milk, ”he says.
He also makes a homemade teriyaki sauce. “It’s delicious, especially when making vegan teriyaki chicken,” continues Nathan-Josias. “Teriyaki sauce is often sweetened with honey. Here we are going to make it a vegan version. Instead of honey, he uses sugar. It also adds mirin, a type of Japanese cooking wine.
For a satisfying meal, Nathan-Josias serves the seitan over whole wheat noodles before digging. “I love the teriyaki dish, so I’ll help myself to 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 of soy sauce
- ½ cup of water
- ⅔ cup of mirin
- ⅓ cup of sake
- 3 tablespoons of cane sugar
- 1 inch of ginger
- 2 cloves garlic
- 3 tablespoons of sugar
- 3 tablespoons of sesame seeds
- 2 tablespoons of lemon juice
- 1 teaspoon of dry herbs
- 100 milliliters of vegetable milk
- 2 cloves garlic
- 75 ml of vegetable broth
- 115 grams of chickpeas
- 1 teaspoon of smoked paprika
- 125 grams of wheat gluten
- Salt and pepper to taste
For the seitan: In a blender, combine the vegetable milk, vegetable broth, chickpeas, garlic cloves, lemon juice, dry herbs, smoked paprika, salt and pepper. Blend until smooth.
Add the liquid wheat gluten mixture to a bowl and knead for about 10 minutes.
Wrap the seitan in baking paper and simmer in the water for an hour.
For the sauce: In a bowl, combine the soy sauce, mirin, sake and cane sugar.
Chop the garlic and ginger and brown them in a pan for three minutes.
Add the liquid mixture to the pan of garlic and ginger.
Simmer until the mixture thickens and add the sesame seeds.
Grate the seitan with your hands to give it a meaty texture.
Add the seitan to the teriyaki sauce and cook for 10 minutes. Serve over fresh whole wheat noodles.
Garnish with fresh spring onions and enjoy!
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