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    Home » Recipes » Sides

    Teriyaki Broccoli and Carrots

    Jan 3, 2022 by Kaitlin

    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. (Vegan, gluten-free, oil-free, naturally sweetened.)

    Vegan teriyaki and carrots with brown rice in a white bowl with fork

    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.)

    Fresh broccoli florets and sliced carrots ingredients on a white plate

    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.)
    • Carrots
    • Tamari: Or substitute soy sauce or coconut aminos. I use tamari (or coconut aminos) for a gluten-free option. Be sure to use low sodium if desired.
    • Pure maple syrup: This is a great natural sweetener, but you can also use brown sugar if desired.
    • Vegetable broth: Or you can simply use 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.
    Preparing and whisking together teriyaki sauce in a small white bowl

    Customizing

    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.

    A skillet of fresh veggies cooking in sauce with wooden spoon

    Serving

    A few ideas for serving include:

    • With 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.)

    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.

    White bowl of vegan broccoli with sauce and brown rice

    Storing

    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!

    Vegan teriyaki broccoli with rice on a white plate

    For more inspiration, also browse all vegan Asian-inspired recipes or broccoli recipes.

    White bowl of vegan teriyaki broccoli and carrots with brown rice

    Teriyaki Broccoli and Carrots

    A quick and easy Teriyaki Broccoli recipe that's deliciously flavorful. Simple to assemble, and a great side dish served plain or with cooked rice or quinoa.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *Sauce: This recipe is fairly heavy on the sauce, so slightly reduce if desired.
    For gluten-free, use tamari.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Teriyaki Broccoli and Carrots
    Amount per Serving
    Calories
    125
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    710
    mg
    20
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    8635
    IU
    173
    %
    Vitamin C
     
    145
    mg
    176
    %
    Calcium
     
    106
    mg
    11
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this easy vegan Teriyaki Broccoli and Carrots recipe, also check out:

    • Bok Choy and Shiitake Mushrooms in Garlic Sauce
    • Asian-Style Garlic Green Beans

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Crispy Baked Tofu (Oil-Free)
    • Chipotle Taco Hummus
    • Vegan French Onion Dip (Oil-Free!)
    • Cilantro Jalapeno Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Taz

      March 09, 2023 at 3:56 am

      5 stars
      This is an excellent recipe. Me and my girlfriend remarked at how tasty it was and the seasoning was perfect. I highly recommend.

      Reply
      • Kaitlin

        March 09, 2023 at 7:09 am

        Hello Taz! So wonderful to hear you both enjoyed this recipe. Thanks for sharing your very kind feedback!

        Reply
    2. Judy

      January 31, 2023 at 8:07 pm

      5 stars
      This was so good and easy. I cooked cubes of tofu ahead of time and tossed them in when the veggies were almost done. Added the sauce to heat through, then the corn starch paste at the end. The amount of sauce was perfect. Great recipe!!

      Reply
      • Kaitlin

        February 01, 2023 at 9:50 am

        Hello, Judy! So glad to hear you enjoyed this dish and what a great idea adding tofu! Thanks for giving it a try and sharing your kind and helpful feedback. Very appreciated!

        Reply
    3. Heidi

      January 11, 2022 at 8:54 am

      5 stars
      Awesome side dish! Loved the sauce.

      Reply
      • Kaitlin

        January 11, 2022 at 9:55 am

        Great to hear!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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