A tasty vegetable packed stir fry is ready in just 10 minutes. This 10 minute vegetable teriyaki is busting with flavour and the homemade sauce is so easy to make that you will never buy a jar of sauce again. Vegan and gluten free options too.
These Teriyaki Vegetables are a perfect lunch or dinner when you need something on the table really quickly. From start to finish, it can be ready in as little as 10 minutes. It is full of nutrient-rich vegetables and coated in a deliciously sweet sauce, that is super simple to make. Chop the veg, add the sauce, cook for a few minutes and it's done!
Why you will love it
- Cheaper and quicker than takeout - You you are craving a takeaway, why not throw this together with whatever vegetables you have in the fridge. It's quicker and you will save yourself some money.
- Totally easy to adapt - Use this recipe as a guide and adapt it with whatever you have that needs using up, so nothing goes to waste.
- Ready in just 10 minutes - It's as quick as it takes to cook the vegetables.
- Bell peppers - We used red and green, but any colours will work. You can either dice them or cut them in to strip. Save some time and use frozen peppers.
- Onions - You could use frozen onion too. We used red onion, but brown onion works too. Add some sweetness by using shallots instead.
- Baby corn - You can cut this in to chunks or strips.
- Green beans - These add lots of crunch and some green colour. You could use asparagus instead if you prefer.
- Mushrooms - These add a lovely meaty texture. You could use standard chestnut mushrooms, or add some shiitake and oyster mushrooms for a mixture of texture.
- Oil - You can use olive oil or vegetable oil. However, if you want some extra flavour then you can use sesame oil.
- Honey - This is what adds the sweetness to the sauce. If you want it to be vegan, then swap it for maple syrup.
- Soy sauce - We used a low salt soy sauce. If you wanted this to be gluten free, then you could swap it for tamari.
- Garlic and ginger - Save yourself some time and use a couple of teaspoons of garlic and ginger paste in a jar. We always keep some in the fridge for making easy curries.
- Lime - This really lightens the whole dish up and adds some freshness.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Heat the oil in a pan over a medium heat. Add all of the vegetables and cook for 7 minutes.
Two: Mix together the ingredients for the sauce.
Three: Once the vegetables have cooked, add the sauce, stir and gently cook for a further 2 minutes.
What is teriyaki?
Teriyaki is actually a cooking method used in Japanese cuisine, but the word has now become synonymous with the dark sauce you see here and in shops. Traditionally it is made with soy sauce, sake (or mirin), sugar and ginger.
Recipes vary and for this one we have used honey instead of sugar, to help thicken it and added garlic. We have omitted the sake/mirin as we wanted it to be alcohol free.
You can add absolutely any vegetables you like to this, but if you want to keep it a quick dish, choose quicker cooking vegetables. Courgette (zucchini) and aubergine (eggplant) would both work really well and my personal favourite is adding some tenderstem broccoli.
Harder vegetables, such as carrot, butternut squash and sweet potato will work, but may need par boiling first. You could even wilt some spinach in at the end for a green boost.
We love a veggie packed dish and certainly don't think that this is lacking anything. However, if you wanted to add some extra protein, you could cook some chunks of chicken first, or even king prawns or salmon. If you wanted to keep it vegetarian/vegan, then tofu would be a great addition.
What to serve with vegetable teriyaki
If you didn't want to keep this vegetarian, then this goes really well with our Sweet Chilli Salmon.
Store: This vegetable teriyaki can be kept in an air-tight container in the fridge for up to 2 days.
Freeze: You can freeze it, again in an air-tight container, and it will be good for up to 3 months.
Defrost: Defrost in the fridge overnight.
Reheat: To reheat, allow to defrost fully and then either microwave or heat in a frying pan with a little oil for a few minutes.
This Teriyaki sauce can easily be made vegan - simply swap the honey for maple syrup. As maple syrup is sweeter than honey, you will need to add it slowly, tasting until you have reached your preferred sweetness level.
If you use tamari instead of soy sauce and make sure that there is no cross contamination, then this can be gluten free.
You can make the sauce up in advance and pre-chop all the vegetables to save you some time.
You can easily double this recipe and it doesn't change the cooking time. Just make sure that you have a big enough frying pan to hold double the ingredients.
• Make this vegan by swapping the honey for maple syrup.
• You can add any vegetable you like to this, but try to use quick cooking ones.
• You can make this gluten free by using a gluten free soy sauce or by using tamari instead of soy. Tamari is thicker than Soy, so use less honey or add a little water.
• Add a little sprinkle of sesame seeds and even some chopped cashews over it before serving.
• For some spiciness, add some slices of fresh red chilli or a sprinkling of red chilli flakes before serving.
• Add a little bit of extra sweetness to this dish by throwing in a small can of pineapple chunks at the same time as the sauce.
• If you are using frozen vegetables, you will need to cook them a bit longer until the water that is released has evaporated.
More vegetarian recipes
10 Minute Vegetable Teriyaki
For the stir fry:
- 1 tablespoon Olive oil
- 200 g (2 cups) Green beans - chopped
- 2 Bell peppers - diced
- 1 Red onion - diced
- 140 g (0.5 cups) Baby corn - chopped
- 100 g (1 cups) Mushrooms - chopped
For the teriyaki sauce:
- 2 tablespoon Honey
- 2 tablespoon low salt soy sauce
- 1 tablespoon Fresh ginger - finely grated
- 2 Garlic clove - crushed
- 1 Lime - (juice only)
- Heat 1 tablespoon Olive oil in a pan over a medium heat. Add 200 g Green beans, 2 Bell peppers, 1 Red onion, 140 g Baby corn and 100 g Mushrooms. Cook for 6 minutes.
- Mix together 2 tablespoon Honey, 2 tablespoon low salt soy sauce, 1 tablespoon Fresh ginger, 2 Garlic clove and the juice of 1 Lime.
- Once the vegetables have cooked, add the sauce, stir and gently cook for a further 2 minutes.
- Make this vegan by swapping the honey for maple syrup.
- You can add any vegetable you like to this, but try to use quick cooking ones.
- You can make this gluten free by using a gluten free soy sauce or by using tamari instead of soy. Tamari is thicker than Soy, so use less honey or add a little water.
- Add a little sprinkle of sesame seeds and even some chopped cashews over it before serving.
- For some spiciness, add some slices of fresh red chilli or a sprinkling of red chilli flakes before serving.
- Add a little bit of extra sweetness to this dish by throwing in a small can of pineapple chunks at the same time as the sauce.
- If you are using frozen vegetables, you will need to cook them a bit longer until the water that is released has evaporated.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.