Who doesn’t love teriyaki chicken? It’s a mainstay at most Chinese spots, Panda Express, and pretty much every grocery store deli I’ve ever been to.
But obviously, traditional chicken teriyaki is pretty far from being vegan.
So I made my own vegan version!
1 head cauliflower
2 c water
3/4 c flour
2 tbsp garlic powder
2 tbsp onion powder
1 tsp curry powder
1/4 c soy sauce
1/2 tsp grated ginger
1/2 tsp grated garlic
5 tbsp brown sugar
2 tbsp corn starch
1/4 c cold water
To start off, chop up your cauliflower into small, bite size pieces. Toss in a bowl and set aside. In another bowl, stir together 1 cup of water, flour, garlic powder, onion powder, and curry powder. Dredge the cauliflower and spread out on a baking sheet. Bake in the oven for about 25-30 minutes (depending on the size of bites) at 350 degrees Fahrenheit.
While your bites are baking, combine 1 cup of water, soy sauce, grated ginger and garlic, and brown sugar in a small pot on medium heat.
Once dissolved, crank the heat up to high, add in cornstarch and cold water. Whisk continuously on high heat until desired thickness.
Once everything is done, toss together and serve! I served mine with white rice, but fried rice, noodles, or salad would be great too!