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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
Author: Michael Monson
  • 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
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.