Vegan Teriyaki Boats

On summer nights, I can't bring myself to heat up my kitchen. But as hot days and warm nights stretch on, I also get sick of grilling dinners and Shana wouldn't be satisfied with continuous salads. This means a recipe that can satisfy the requirements of not heating the kitchen, not using the grill, and not being a salad is a huge win for our summer eating.

This particular recipe was in a special recipe collection called "Best Vegan Recipes" published by Vegetarian Times magazine (which now exists in an altered state under the title Vegetarian Today; I no longer subscribe). Shana and I had been standing in line at a grocery store and saw this special collection. While waiting to check out, I perused it and found so many recipes I wanted to make that we ended up purchasing it.

These teriyaki boats are ridiculously fast and easy - so much so that Shana has made them - and they are delicious and healthy. Everyone we've served them to has enjoyed them and I can see them being quite flexible, if you wanted to add/remove ingredients.  Serve them as a lunch, a light dinner, or even as an appetizer (see Helpful Hints).

Teriyaki Boats
Ever-so-slightly adjusted from the recipe called "Soy-Sesame Bok Choy Rolls" in the Best Vegan Recipes collection from Vegetarian Times.

Ingredients
6 large napa cabbage or bok choy leaves
1/2 of a brick of tofu (7-8 oz.)
1 c. shredded carrots
4 green onions, thinly sliced
5 T. teriyaki sauce (or more if needed)
toasted sesame seeds

Directions
1. Chop the stems off the leafy greens you are using and cut them quite small. Put the cut pieces in a small bowl.
2. Cut the tofu into small pieces and add them to the bowl.
3. Add the shredded carrots and sliced green onions.
4. Pour the teriyaki sauce into the bowl and stir well to combine.
5. Spoon the teriyaki mixture onto the leaves of the greens, sprinkle with sesame seeds, and wrap slightly to eat.

Helpful Hints

• Although this recipe is already quite quick, you can make this even faster if you purchase shredded carrots, rather than shredding your own. 
• In the picture above, we used (a very green) napa cabbage. We've also eaten this with bok choy and baby bok choy. 
• To serve this as an appetizer, use multiple heads of baby bok choy. 
• This could also easily be a picnic food. Simply prepare the teriyaki mixture and keep separately from the leaves. Then spoon the teriyaki mixture onto the leaves at the picnic site. 
• If you'd like to add other ingredients, such as thinly sliced bell peppers, just make sure to reduce the amount of the other ingredients (or add more teriyaki sauce). 

The post "Vegan Teriyaki Boats" first appeared on Maggie's LesVegan Kitchen.