Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan "Chicken" Teriyaki Bowl

This recipe is sure to bring you to a tropical paradise. This dish features sweet and spicy flavors, along with a variety of vegetables and a chickpea seitan chicken to satisfy all your taste buds. This recipe is vegan, oil-free, low-calorie, and is great for those with an instapot, or ninja foodi!

Happy almost weekend!! I don't know about you guys, but this weekend really could not come fast enough for me. This week has been dragging on, and I just need a day to relieve some stress. For me cooking is such a great stress relieve, because it is one of my absolute favorite things to do! Yesterday I found some time to make this recipe, and it helped me relax, and get my creative thoughts flowing again. This recipe takes a little longer than some of my other recipes, but that is mostly due to the rice taking literally forever to cook in a pot on the stove (so jealous of all you instapot/ninja foodi people out there). When you look at the time of the recipe it will not account for the rice time, so make sure that you cook your rice either ahead of time or separately.

Okay so obviously the aesthetic of this picture is cool, but this is truly the most frustrating way to cut a pineapple ever. Like I think the rice was done by the time I finished scooping out all the insides, not to mention how demolished the pineapple pieces were, so unless you are making this recipe to show off your cooking skills, or hosting a tiki party, I would not recommend the pineapple bowl.

Alright, let's talk about this chickpea seitan. For me personally, I love seitan, even though I absolutely hated meaty textures in the past. I think I like seitan so much better, because 1. I know that it is not a dead animal, and 2. because it is chewy, but not impossible to actually break down in your mouth. If you are new to eating plant based, or are experimenting with trying vegan recipes, I would definitely recommend this recipe, along with this seitan recipe, because they taste very similar to things you are used to consuming in a standard American diet.

The sauce in this recipe is very sweet with a little spicy kick. You can easily town down the spice, or kick it up depending on how you typically like your food. You can also add some more veggies to this recipe if you are wanting to serve more people. I meal prepped this for 6 days, but I don't think it would be wise to serve 6 with this recipe, I'd say it's more of a 4 servings of dinner recipe if that makes sense. You can add snap peas, or mushrooms for example to add more to the dish without increasing costs, or calories a whole bunch all while maintaining the same flavors. Alright I am done blabbering on, here's the recipe!


Total Time: 1 Hour

Serves: 4-6


- 2 Cups uncooked rice (cook separately)

For the Chickpea Seitan:

- 1 Cup vital wheat gluten

- 1 Tablespoon tahini

- 1 15.5oz Can chickpeas

- 3 Tablespoons nutritional yeast

- 1 Garlic clove

- 1 Tablespoon liquid aminos

- 1/4 Cup water

For the Vegetables

- 1 Pineapple

- 2 Crowns broccoli

- 2 Medium carrots

- 2 Bell peppers

- 3 Cloves garlic

- 1 Tablespoon grated ginger

- 2 Scallions (plus extra for topping)

- 2 Tablespoons liquid aminos

- 3 Tablespoons rice vinegar

- 2 Tablespoons date syrup

- 2 Tablespoons tapioca starch

-1 Cup water

- Red pepper flakes and hot sauce to taste


  1. Begin by cooking your rice in whatever way you prefer.

  2. To make the chickpea seitan combine all ingredients except the vital wheat gluten into a blender and blend until smooth. Once smooth add to a bowl with the vital wheat gluten and mix together. Once it starts to form a dough ball knead it together by folding it over itself. Here you will begin to see the texture forming. Then form it into a log and wrap with tin foil. Place in your steamer, and steam for 40 minutes.

  3. While the chickpea seitan is cooking you can put the vegetables together.

  4. First saute the garlic and ginger together with some of the water. Next add the chopped pineapple and all the juices. Next add the broccoli, carrots, and bell peppers. Add remaining ingredients, and turn to low.

  5. Once the chickpea seitan is done, remove it from heat and peel it into strips and add to the vegetables. Cook until everything is covered in the sauce.

  6. Serve vegetables over the rice and top with extra scallions and some lime juice, enjoy!