Vegan Panda Express Teriyaki Chickpeas
The ultimate comfort food, Vegan Panda Express Teriyaki Chickpeas combines sweet and savory flavors into a satisfying dish. Chickpeas are coated in a rich teriyaki sauce and served over brown rice, making it an easy weeknight dinner option. Perfect for meal prep or family gatherings, you'll want to make this tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 teaspoon grapeseed oil
- 1 1/2 tablespoons minced fresh ginger
- 2 cloves garlic
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 6 pieces Medjool dates
- 1/3 cup water
- 1 tablespoon arrowroot powder
- 1 tablespoon grapeseed or coconut oil
- 1/2 cup red onion
- 1 piece red bell pepper
- 1 piece carrot
- 1 1/2 cups cooked chickpeas
- 1 crown broccoli
- 2 cups cooked brown rice
- 1 tablespoon sesame seeds
- 1-2 pieces fresh limes
- 1/4 cup chopped fresh cilantro
Instructions
- Start by warming grapeseed oil in a saucepan over medium heat. Once hot, add the minced fresh ginger and garlic. Sauté for about 1 minute until the garlic turns golden, being careful not to burn it.
- Next, stir in the soy sauce, rice vinegar, toasted sesame oil, and chopped dates. Mix well and let it simmer for 5 minutes on medium-low heat. This allows the flavors to meld together beautifully.
- While the sauce is simmering, take a separate bowl and mix the arrowroot powder or cornstarch with 1/3 cup of water. Stir until there are no lumps.
- Pour the thickening mixture into the saucepan with the simmering sauce. Stir slowly as it begins to thicken, which should take just a few minutes. This is when the magic happens!
- Once the sauce has thickened, remove it from the heat and let it cool slightly. Carefully transfer the sauce to a blender and blend until smooth. You want a creamy texture that beautifully coats the chickpeas and vegetables.
- In a wok or large skillet, warm some additional grapeseed oil or use water over medium heat. Once hot, add the thinly sliced red onion and sauté for about 1 minute until it becomes translucent.
- Then, toss in the chopped red bell pepper and carrot, cover, and cook for an additional 5 to 10 minutes until the vegetables are tender and vibrant.
- After that, stir in the broccoli florets, cooked chickpeas, and the smooth teriyaki sauce you prepared earlier. Continue to cook covered for another 10 minutes, allowing the flavors to marry together.
- Once the vegetables are cooked to your desired tenderness, it’s time to serve! Spoon the mixture over a bed of cooked brown rice.
- Finally, garnish with sesame seeds, freshly chopped cilantro, and a squeeze of lime juice for that extra kick of flavor.
Notes
- Storage: You can store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This dish freezes well! Portion it out and freeze for up to 3 months. Thaw in the fridge before reheating.
- Pairing: Serve this dish with a side of sautéed greens or a simple salad for a complete meal.
- Substitutions: Feel free to switch out the chickpeas for tofu or tempeh for a different protein source.
- Spice it up: Add a dash of chili sauce for some heat, or sprinkle with crushed red pepper flakes.
- Garnishes: Experiment with different garnishes such as chopped scallions or chopped nuts for added texture.