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This vegan Hawaiian teriyaki “chicken” is seriously convincing. It’s made with soy curls. If you have never had a soy curl, they are pretty awesome. With this recipe, you make a super easy teriyaki sauce. Like, so easy you will impress yourself.
Everyone plus our guests loved this dinner. I was certain my uber picky 5-year-old would snub his nose up at this, so I served him something different. He actually asked for it and ended up finishing my portion because he loved it so much. That’s always a win in my book, except that I didn’t get to finish my portion, but it was gobbled up and we ran out. If you are serving for a crowd you may want to double the recipe.
This goes perfectly with my Vegan Hawaiian Mac Salad recipe and some white rice.
How to make the sauce.
The sauce really does make all the difference. Hawaiian Teriyaki sauce seems to be a little bit sweeter than most teriyakis so naturally, this has quite a bit of sugar in it. I like to use half white sugar half brown sugar. You could use fresh ginger, but I never have that on hand so I always use powdered ginger and it works like a charm. I do love fresh garlic so there is a clove of that. You pretty much just throw the sauce ingredients together and set aside.
When you’re making the sauce make sure you use low sodium soy sauce, this dish can be a little bit on the salty side and I can’t imagine eating it with full salt soy sauce.
Soy curl time.
If you have never worked with soy curls before they are just dehydrated soy. They take on any flavor you want and make for a great mock meat alternative.
You have to rehydrate them to work with them. You start this by putting them into a bowl, covering them with warm water and letting them absorb them rehydrate for 10 minutes. After the 10 minutes is up you strain them and then squueze them like crazy to get all the liquid out that you just put in. Sounds like an oxymoron, but rest assured that’s how the delicious magic happens.
Once you squeeze until you can’t squeeze anymore. You’re ready to rock in roll. Then you throw the soy curls into a skillet with the teriyaki sauce you made and let it thicken and become oh so delicious.
Have you ever had Vegan Hawaiian Teriyaki Chicken? I had never tried making it before coming up with this recipe, but my husband loves all things Hawaiian plate lunch. Let me know in the comments!
- 2 cups soy curls
Hawaaian Teriyaki Sauce
- 1 cup soy sauce, low sodium
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 tsp ginger, ground
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1 TB cornstarch mixed with 1 TB water.
- Start by soaking your soy curls. Put 2 cups of soy curls in a bowl and cover them with warm water- let sit for 10 minutes. Now strain your soy curls. Remove all the water by squeezing them until they stop producing water. Set aside.
- Make your teriyaki sauce while the soy curls are rehydrating. Add everything and stir well.
- Take your dried soy curls and place them in a skillet on medium heat with enough teriyaki sauce to cover them. Cook until the teriyaki sauce absorbs. This happens in just a few minutes. Remove from heat and serve.
- Eat with rice and Hawaiian mac salad for a Hawaiian plate like lunch.
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 231Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2301mgCarbohydrates: 54gFiber: 1gSugar: 47gProtein: 6g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe let me know in the comments or #courtneyshomestead. Thanks so much for your support!