Vegan Teriyaki Wings
Meatless teriyaki "wings" made from soy protein, simmered until tender then tossed in a sticky garlic-ginger teriyaki glaze and finished with sesame seeds. This vegan appetizer is simple, quick, and finger-licking good!
Ingredients
- 12 textured soy protein schnitzels
- 500 ml vegetable broth or water
- 1 Tbsp sunflower seed oil
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp xanthan gum
- 1 Tbsp apple cider vinegar
- ¼ cup soy sauce or tamari
- 2 Tbsp brown sugar
- 1 Tbsp water
- sesame seeds for decoration
Instructions
- In a pot, bring the vegetable broth to a boil and add the schnitzels.
- Cook for 15 minutes over medium heat, stirring occasionally.
- Drain them and set them aside.
- In a pan, sauté the garlic and ginger in the oil until they develop some color.
- Add the vinegar, sugar, xanthan gum, soy sauce, and water.
- Cook over low heat for 5-7 minutes, stirring constantly until the sauce thickens.
- Add the schnitzels to the sauce and mix well to coat them evenly (1-2 minutes).
- Serve with roasted sesame seeds on top.
Notes
For a gluten-free version, use tamari and certified gluten-free soy protein; cauliflower florets can replace the schnitzels. No cornstarch needed — the xanthan gum thickens the glaze.