Vegetable Teriyaki : A Healthy Recipe by Chef Tina Jo

Wednesday Apr 18 | BY |
| Comments (9)

“This savory dish tastes just like a traditional stir-fry, without the heated oil, MSG or white sugar.”

Loaded with veggies, this hearty and savory dish will satisfy your belly and tantalize your taste buds!

Serves: 6


Teriyaki Sauce
1/2 cup Bragg Liquid Aminos (Or Tamari, or Nama Shoyu)
1/2 cup toasted sesame oil
1/4 cup maple syrup
1/4 cup fresh lemon juice
1/4 cups scallions,chopped
3 tsp grated fresh ginger
1/4 tsp fresh chili pepper or 1/8 dried
6 cloves garlic, crushed

1 1/2 cups snow peas, slivered
1 1/2 cups shiitake mushrooms, sliced
1 1/2 cups bok choy, sliced
1 1/2 cups cauliflower, including stems, cut into very small pieces
1 cup broccoli, including stems, cut into very small pieces
1red bell pepper, finely julienned
1 yellow pepper, finely julienned
1carrot, finely julienned
1/4 cup red onion, finely julienned
1 Tbsp scallion,chopped

1/3 cup fresh mint, diced
1/4 cup fresh basil, diced


1. To make the Teriyaki Sauce, place the ingredients in a blender, and process until smooth. (Do not over-blend, which incorporates too much air.)

1. Prepare the vegetables as directed and place them in a large bowl. Add the marinade to the vegetables and toss.
2. Transfer the vegetables to a glass 9×13 baking dish, cover with plastic wrap. Place the dish in dehydrator at 105 degrees for 3 hours.
3. Add garnish to top before serving warm.

Chef Tina Jo

Chef Tina Jo

Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, author, speaker, and animal activist known internationally for her humor and down-to-earth approach to raw veganism. Chef Tina Jo, along with her TV show “Splendor in the Raw,” was awarded Top 10 Best Show, Best Chef, and Best Website in the Best of Raw 2009 competition, as well asTop 6 Best Show, Best Chef, Sexiest and Funniest Woman in the 2010 competition. In 2011, her TV show was awarded Best Top 4. Chef Tina Jo has made it her life’s mission to bring super delicious, simple, fun, and affordable raw vegan food to the mainstream. Through her book series “Real Life Raw” iApps, DVDs, and coaching programs, Chef Tina Jo is teaching folks how easy and delicious healthy lifestyles can be. Tina Jo is bringing the fun and health of whole live foods back to the dinner table one plate at a time! For more information about Chef Tina Jo visit

A few words about Tina Jo’s Charities

Chef Tina Jo has a small ranch in Baja California where she grows her own organic veggies that feed her family along with several friends and neighbors!

Her other passion is animals. Along with her life partner, she’s created a haven for rescued animals, including dogs, cats, horses, goats, and even a mule! Her latest additions include a horse that was so mistreated that he was covered in sores and was 300 pounds underweight, a 7-week old chocolate Labrador retriever puppy that was born with a severe visual impairment, and an ancient deaf and blind mule that was turned out by her impoverished owner to fend for herself. A substantial percentage of the income generated by Chef Tina Jo goes toward rescuing and caring for her own growing flock as well as some of her favorite animal charities. In 2012, the Stephens family created a non-profit horse haven that provides a safe and loving home on the ranch to fourteen rescued horses and 32 other rescued animals now, living happily ever after.


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  1. Good recipe, I’ve made similar before but I will try this out.


  2. Brandi says:

    Is there an alternative to plastic wrap? Doesn’t plastic wrap contain bpa?

  3. Janet says:

    Looks like a great recipe. I am allergic to sesame so I will use a little sunflower oil instead. I also think this recipe would lend itself well to the coconut aminos (as some people don’t do soy) nicely 🙂

    Great idea! One my parents can enjoy along with me. I just went to a festival and bought some incredible maple syrup (golden syrup versus the amber variety). This will go very well in the recipe as it is light and delicate tasting. Thanks Chef Tina Jo and Kevin for this recipe 🙂

  4. Beverly says:

    Sounds great I have 1, I use that my guess rave sbout,I use adult stem cell nutrition, to your health and wellness.

  5. LynnCS says:


  6. Amanda says:

    Thanks for a great recipe. I am sure a lot of people new to raw food don’t realise that dehydrating vegetables like this softens and warms them so that the food turns out very similar to the cooked version. It makes these types of main meals more acceptable to people (like me) who have been eating cooked food most of their life. The first time I marinated and dehydrated a bowl of chopped vegetables I thought I was in heaven!

  7. Carol Sue says:

    Where to buy and what type of dehydrator can accomodate a glass 9×13 baking dish?
    Again, is there an alternative to the plastic wrap?

  8. Andrew Casson says:

    “Again, is there an alternative to the plastic wrap?”

    I used a large plate. It’s in the dehydrater now. I’m confident it will work well enough.


  9. Stacey says:

    I got this recipe in Tina Jo’s Meatless Monday newsletter and made it. I don’t use plastic so I covered it with a glass baking dish and it came out fabulous. My neighbors (who only eat vegetables when I prepare them)liked it too.

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