An easy and flavorful vegan Teriyaki Broccoli and Carrots recipe! So simple to assemble, and a great side dish served plain or with cooked rice or quinoa. (Gluten-free, oil-free, and naturally sweetened.)
This healthy Teriyaki Broccoli + Carrots recipe is so deliciously flavorful and easy to make!
Simply whisk together the homemade oil-free Teriyaki Sauce in a small bowl. Then combine it in a hot skillet with nutrient-rich broccoli and carrots. That's it!
It's a great side dish that you can enjoy as is, or serve with cooked brown rice or white rice. (Or quinoa, cauliflower rice, fried rice, etc.)
Ingredients for Teriyaki Broccoli
For this recipe you will toss together in a large pan (or wok) on the stovetop:
- Fresh broccoli florets: I recommend using fresh broccoli for this recipe as I have not tested it with frozen broccoli. (Frozen might work, but I'm guessing the texture will be a little watery and mushy. Fresh broccoli will be much more firm and crisp-tender.)
- Tamari: Or substitute soy sauce or coconut aminos. I use tamari (or coconut aminos) for a gluten-free option.
- Pure maple syrup: This is a great natural sweetener, but you can also use brown sugar if desired.
- Vegetable broth: Or water.
- Rice vinegar: I use unseasoned rice vinegar. (Seasoned rice vinegar contains added salt and sugar.)
- Fresh garlic cloves
- Fresh ginger
- Cornstarch: Or other thickener of choice such as arrowroot.
Change up this recipe how you see fit! A few ideas include:
Vegetables: Stir in other veggies to sauté such as mushrooms, shallot, bell peppers, baby bok choy, sugar snap peas, green onion, or whatever else sounds good.
Add toasted sesame oil: I keep this recipe oil-free by steaming the broccoli. However for added flavor, feel free to add a teaspoon of toasted sesame oil for stir-frying the broccoli and carrots.
Note: This dish is fairly heavy on the sauce. So feel free to reduce the sauce, or simply do not add it all to the pan if you prefer yours less saucy and saturated.
A few ideas for serving include:
- Grains: This recipe is great for spooning over cooked brown rice, quinoa, or alongside fried rice.
- Protein: Add your favorite tofu or tempeh on the side if desired. (We really enjoy this Easy Baked Savory Tofu.)
- Noodles: You can also pair it with your favorite Asian-inspired noodle dishes or stir-fries. Vegetable Lo Mein or Hoisin Peanut Noodles are great.
- Garnish: Top your bowl with sesame seeds if desired. (Or stir the sesame seeds into the sauce, or add to the pan while cooking.)
Store any leftovers in a sealed container in the fridge. We find they keep for about 2-3 days.
Meal prep: It could also be a good choice for meal prep. Make the teriyaki sauce ahead of time, and store in an airtight jar or container in the refrigerator. Then chop the carrots and broccoli florets and store those in a container in the fridge as well. Your ingredients are ready to go when you are!
Teriyaki Broccoli and Carrots
- 7-8 cups broccoli florets (about 2 large bunches)
- 3 medium carrots (about 1-1.5 cups sliced)
For the teriyaki sauce:
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup (or brown sugar)
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar (I use unseasoned)
- 1-2 cloves garlic
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch (or arrowroot or other thickener)
Optional (for serving):
- Cooked rice or quinoa, sesame seeds for garnish
- Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Cut broccoli into bite-sized florets. Slice carrots on a diagonal.
- In a large pan over medium-high heat, add broccoli, carrots, and 1/3 cup water. Cover and let steam/sauté for about 6-7 minutes or until veggies are crisp-tender. (Stir occasionally and add a splash more liquid if needed.)
- Then re-stir teriyaki sauce and add to pan.* Stir to combine. Heat for about 2-3 minutes or until sauce has slightly thickened.
- Serve with cooked rice/quinoa and garnish with sesame seeds if desired.
Nutrition Per Serving (Estimate)
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