"Chicken" Teriyaki Bowtie Pasta

4–6 servings

Total Time

30 minutes

Ingredients

Protein

• 2 cups soy curls, soy chunks, or chickpeas
• 2 cups water or vegetable broth
• 1–2 teaspoons vegetable bouillon (if using water)

Pasta

• 12 oz bowtie pasta
• 4–6 handfuls fresh spinach

Teriyaki Sauce

• ½ cup soy sauce
• 3 tablespoons maple syrup
• ½ teaspoon ground ginger
• 1 teaspoon rice vinegar

Optional Add-Ins

• ½ cup dried cranberries
• Chow mein noodles (for crunch)
• Optional: drizzle of olive oil or avocado oil

Instructions

1. Cook protein
   In a saucepan, combine soy chunks (or curls) with water and bouillon. Bring to a boil and cook until liquid is absorbed and protein is tender.
2. Crisp the protein (optional but recommended)
   Transfer to an air fryer and cook at 400–450°F for 12–15 minutes, shaking halfway through, until slightly crispy.
3. Cook pasta
   Cook bowtie pasta according to package instructions. Drain and set aside.
4. Make teriyaki sauce
   In a small bowl, whisk together soy sauce, maple syrup, ginger, and rice vinegar.
5. Assemble
   In a large bowl, combine pasta and spinach (it will wilt slightly from the heat). Pour in the sauce and toss well.
6. Add toppings
   Stir in dried cranberries if using. Top with crispy protein and optional chow mein noodles.
7. Serve
   Drizzle with extra sauce if desired and serve warm.

*this recipe can be found in this YouTube video!