Vegan chicken teriyaki is what’s for dinner. On this episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias makes a juicy plant-based teriyaki chicken out of seitan and serves it over noodles.
Nathan-Josias whips up his own seitan at home. “Seitan is my absolute favorite protein source,” he explains. “During lockdown in 2020, I used to make it so often that my personal record to make it is ten minutes.”
For this recipe, you’ll need a blender, which he uses to combine the ingredients to make the seitan. The primary ingredient for the seitain is wheat gluten, a type of gluten-based flour. Nathan-Josias also opts for oat milk, however any plant milk works. “I tried to make this recipe soy-free, because usually you can find tofu in some seitan recipes. Here, I will use chickpeas and oat milk,” he says.
He also makes a homemade teriyaki sauce. “It’s delicious, especially when making vegan teriyaki chicken,” Nathan-Josias continues. “Teriyaki sauce is often sweetened with honey. Here, we’re going to make a vegan version of it.” In lieu of honey, he uses sugar. He also adds in mirin, a type of Japanese cooking wine.
For a satisfying meal, Nathan-Josias serves the seitan over whole wheat noodles before digging in. “I love the teriyaki dish, so I’m going to serve myself 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.”
LIVEKINDLY is here to help you navigate the growing marketplace of sustainable products that promote a kinder planet. All of our selections are curated by the editorial team. If you buy something we link to on our site, LIVEKINDLY may earn a commission.
