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Vegetarian Teriyaki Beef


serves 5-6.


Teriyaki Sauce

  • 1 “Not-Beef” bouillon cube
  • 1 c boiling water
  • 1 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 Tbsp corn starch
  • 2 Tbsp cool water

Main Ingredients:

  • 2 c butternut squash, peeled, cubed (1″)
  • 1 c TVP chunks (textured vegetable protein)
  • 2 c water
  • 1/4 tsp salt
  • 2 Tbsp vegetable oil
  • 1 medium onion, sliced
  • 2 ribs celery, chopped
  • 1 medium red bell pepper, cut in strips
  • 2 cloves garlic, minced
  • 1/2 inch ginger root, minced


Teriyaki Sauce:

  1. In a small saucepan, dissolve the bouillon cube in boiling water.
  2. Add soy sauce, brown sugar, cider vinegar, onion powder, garlic powder, and ginger powder. Whisk together over medium heat until bubbly.
  3. Dissolve the corn starch in the 2 tablespoons water. Whisk this slurry into the sauce and simmer until thick. Remove from flame and set aside.

Main Ingredients and Assembly:

  1. In a small pot, add the squash. Cover with water and bring to boil on medium heat. Reduce heat and simmer 7 minutes, or until tender. Drain and set aside.
  2. In a medium pot, place the TVP, water and salt. Bring to boil. Reduce and simmer 5 minutes. Rinse the TVP, drain, and press out excess water. Set aside.
  3. In a large, heavy pot over medium heat, add the vegetable oil. Stir in the onions, celery and bell pepper; saute 5 minutes.
  4. Add garlic and ginger; saute another minute.
  5. Pour in the Teriyaki Sauce, squash, and TVP. Stir and bring to simmer. Reduce heat and cover. Simmer 5 minutes.
  6. Serve hot with a sprinkling of sliced green onion tops. May be extended by serving over rice.

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