Vegan teriyaki stir fry is a delicious 30 minute plant-based dinner. Veggies and edamame are cooked up in a sticky sweet and savory teriyaki sauce. Works great for meal prep as well!
When it comes to stir fry, it's all about the stir fry sauce: we love a blend of sweet, savory and a little bit spicy. The vegan teriyaki sauce in this recipe is absolutely perfect, and adds so much flavor to the recipe.
This teriyaki stir fry is sticky, sweet and savory, and a little bit spicy. And it is totally filling and satisfying, but not in an over-full way. Perfect for a weeknight dinner or meal prep lunch!
This teriyaki sauce tastes just as good as the bottled stuff, but it is made from plant-based ingredients you probably already have in your pantry. Not only that, but you can have it prepped in under 5 minutes. How easy is that?!
Reasons you'll ♡ this recipe
- it's vegan, gluten-free friendly, and works great for meal prep
- the sweet, savory, sticky teriyaki sauce adds big flavor to the edamame and vegetables
- you can have it ready and on your table in under 30 minutes
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- soy sauce- I use reduced sodium soy sauce in my recipes as I personally find regular to be too salty; you can swap for tamari if you want to make the teriyaki sauce gluten-free
- maple syrup- a plant-based sweetener; you can swap for brown sugar if you'd like, honey for a non-vegan option, alternative sweeteners have not been tested
- mirin- is a Japanese cooking wine that adds depth of flavor and gives the sauce a characteristic 'teriyaki' flavor; you can omit it, or swap for sake or white wine.
- cornstarch- thickens the sauce, intensifying the flavors. You can swap for half the volume of arrowroot starch for a corn-free version
- edamame- I've used frozen, shelled edamame for a vegan protein in this recipe, you can swap for tofu- find my teriyaki tofu recipe here!
Step by step directions
1. Prepare sauce- In a jar or salad dressing shaker, add the soy sauce, maple syrup, sesame oil, red pepper flakes, mirin, garlic, ginger and cornstarch. Shake it up, then set aside.
2. Cook vegetables & edamame- Heat oil in a large pan over medium heat. Add the vegetables and edamame. Stir, cooking for 5-7 minutes, until vegetables are softened, but still retain some crisp.
3. Add sauce and thicken- Shake the teriyaki sauce back up, then pour evenly over the vegetables and edamame. Stir it up with a spatula, and simmer for 1-2 minutes, until the sauce has thickened and coats the vegetables evenly.
4. Serve- Serve the stir fry over rice, and enjoy!
Not all bottled teriyaki sauces are vegan, as some contain honey or other ingredients not considered vegan. Be sure to read the labels carefully, and find more information here.
Yes, tofu is another great option; you can mash and broil it, or cut into triangles. Find my teriyaki tofu recipe here!
Yes, this is a very flexible recipe. Consider adding carrots, bell peppers, red onion, bok choy, or a bagged stir fry blend. You will need to adjust the cook time as needed for other vegetables.
Meal prep & storage
This recipe keeps really well and can even be frozen!
- Cool completely, then portion out into 4 meal prep containers with ½ cup rice.
- Store in the fridge for up to 4 days; freeze for up to 3 months.
- Reheat in the microwave until steaming hot, then enjoy!
- sauce- swap the stir fry sauce (try this sweet chili sauce!)
- protein- swap the edamame for mashed or cubed tofu
- veggies- swap the vegetables for carrots, bell peppers, bok choy, or your favorite vegetable
- rice- serve over zucchini noodles or cauliflower rice for a lower carb version
More vegan meals
- Cold Sesame Noodle Meal Prep Bowls
- Grilled Veggie & Black Bean Meal Prep Bowls
- 33 Vegan Meal Prep Recipes for Breakfast, Lunch and Dinner
- Slow Cooker Peanut Stew
Vegan Teriyaki Sauce
- 5 tablespoons reduced sodium soy sauce see note 1
- 3 tablespoons maple syrup see note 2
- 3 tablespoons water
- 1 tablespoon mirin see note 3
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional; for spice
- 1 tablespoon ginger grated on a microplane or fine edge of box grater
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 4 cups vegetables broccoli, snap peas & zucchini pictured
- 2 cups edamame shelled
- Prepare sauce- In a jar or salad dressing shaker, add the soy sauce, maple syrup, water, sesame oil, red pepper flakes, mirin, garlic, ginger and cornstarch. Shake it up, then set aside.
- Cook vegetables & edamame- Heat oil in a large pan over medium heat. Add the vegetables and edamame. Stir, cooking for 5-7 minutes, until vegetables are softened, but still retain some crisp.
- Add sauce and thicken- Shake the teriyaki sauce back up, then pour evenly over the vegetables and edamame. Stir it up with a spatula, and simmer for 1-2 minutes, until the sauce has thickened and coats the vegetables evenly.
- Serve- Serve the stir fry over rice, and enjoy!
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