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Vegan Teriyaki Broccoli Stew

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 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 1 head Broccoli Cut into florets
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 1 Red onion Diced
  • ½ cup Canned Bamboo Shoots
  • 2 cups Coconut Milk or other non-dairy milk
  • 4 tbsp Teriyaki Sauce
  • 1 tbsp Paprika
  • 2 tsp Curry Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tbsp Sweet and Sour Chilli Sauce
  • 1 bunch Fresh Cilantro or Fresh Basil Topping, 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.

Notes

Recipe is freezer friendly