Vegan Recipes | Not That Kind of Vegan

WFPB Vegetable Teriyaki

Teriyaki always hits the spot, but whenever I order it while out, it’s always loaded with sugar and oil. It doesn’t have to be! It’s so quick and easy to make your own whole food plant based version, and we’ve sweetened ours with potassium-rich dates! This is how we made it:


1 cup water

4 tbsp Bragg’s Liquid Aminos

4 pitted dates (soaked in hot water for 20 minutes if they’re dry)

1 tsp grated ginger

1 clove garlic

2 tbsp chickpea flour

Little more water

¼ tsp red pepper flakes (optional)

Chopped Vegetables such as:


Snow Peas

Green Beans



Whatever you like!


Add the water, Bragg’s, dates, ginger, and garlic to a high powered blender, and blend until smooth.

Pour the sauce into a small saucepan, and turn the heat on to high. Bring to a boil, and then reduce to a simmer.

In a small bowl, mix the chickpea flour with about 2 tbsp of water, or enough so it makes a thin paste that can be scooped or poured.

Whisk the paste slowly into the sauce, and simmer for about 5 minutes while stirring frequently. Add the red pepper flakes. Remove from heat. The sauce will continue to thicken a bit as it cools.

Meanwhile, sautee your veggies in some water over medium-high heat, and then pour the sauce on top to serve.

Serve with rice, rice noodles, or your favorite grain.

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