This easy vegan Teriyaki Broccoli stew is loaded with flavours and made using only a few easy ingredients. The seared broccoli becomes almost nutty in flavour and absorbs all the spices of the dish. This teriyaki stew is gluten free, soy free and made with only a few ingredients like broccoli, bell peppers, onions and fresh bamboo shoots.
Course Dinner
Cuisine American
Keyword vegan dinner
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Author Simone - Munchyesta.com
Ingredients
1tbspOlive Oil
1headBroccoliCut into florets
1Red Bell PepperDiced
1Yellow Bell PepperDiced
1Red onionDiced
½cupCanned Bamboo Shoots
2cupsCoconut Milkor other non-dairy milk
4tbspTeriyaki Sauce
1tbspPaprika
2tspCurry Powder
1tspGround Cumin
1tspGround Coriander
1tbspSweet and Sour Chilli Sauce
1bunchFresh Cilantro or Fresh BasilTopping, chopped
Instructions
Heat olive oil in a large pan and add the broccoli florets. Let the broccoli cook at medium high heat while stirring occasionally for 4-5 minutes while they get a little seared at the edges. Once the broccoli starts tuning golden, add the diced peppers, diced onions, bamboo shoots and spices and stir together to combine. Let the veggies cook for 3-5 more minutes while stirring occasionally.
Next, add the teriyaki sauce and the coconut milk and combine. Bring the sauce to a boil, before turning the heat down to a simmer. Let the dish cook for 5-10 more minutes at low heat and serve topped with fresh herbs. Enjoy.