When I decide to veganize a dish, I’m presented with a dilemma: Do I want to make it whole-food and plant-based, or do I want it to just be vegan, utilizing whatever vegan alternatives are available to me? It’s a difficult question to answer, and one whose answer can affect the taste, experience, and healthfulness of a dish. In this video, I take the concept of a teriyaki chicken sandwich, and prepare it two ways. One sandwich is made using tempeh, avocado, and a cashew-based wasabi sauce, while the other uses a store-bought vegan Chick’n, cheese, and a Vegenaise-based sauce. Which one is better? Which one is worth making again? If you add enough seasoning and sauce to anything, does it matter what it started out as? Watch and find out!

The recipe below is for the 100% vegan, and by far the most convincing of the two recipes.

 

Vegan Teriyaki Chic’n “Cheesesteak” with Wasabi-Pineapple Mayo

From our challenge on YouTube, this is the "vegan" version of the sandwich made with Tofurky brand vegan chick'n.

Course: Main Course, Sandwich
Cuisine: American, Japanese, sandwich, vegan
Keyword: teriyaki chick'n sandwich, vegan chicken sandwich, vegan sandwich, vegan teriyaki chicken
Author: Monson Made This
Ingredients
Components:
  • Teriyaki Chick’n recipe below
  • Wasabi-Pineapple Mayo recipe below
  • Shredded vegan cheese
  • Bread
  • Lettuce
For the Teriyaki Chick’n:
  • 1 package of Tofurky brand “Sesame Garlic” flavored chick’n or 8 ounces of your favorite vegan “chicken” alternative
  • ¼ cup teriyaki sauce I used the 356 brand from Whole Foods
For the Wasabi-Pineapple Mayo:
  • ½ cup Vegenaise or your favorite vegan mayo
  • ¼ cup crushed pineapple (canned)
  • 2 teaspoons wasabi powder or more to taste
  • Salt to taste
Instructions
To make the Teriyaki Chik'n
  1. Open the package of chick’n, and add it to a nonstick pan on medium heat. Sear on all sides for about 5 minutes, or until lightly browned and warmed through. Turn the heat down to low, and pour the sauce over the chick'n. Carefully stir and flip to coat. Cook until the sauce fully coats the chick’n.

For the Wasabi-Pineapple Mayo
  1. Add everything to a bowl, and stir until combined. Taste for seasoning (the wasabi flavor will develop and deepen as it sits). Transfer to a sealable dish and chill until ready to serve.
To Assemble:
  1. While the chick’n is still hot in the pan, add your vegan cheese to the top and allow it to slightly melt. Spread a generous helping of your wasabi-pineapple mayo on each side of your bread. Add as much teriyaki chick’n as you can handle. Top with shredded iceberg lettuce. Serve and enjoy.