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Summer simple is the name of the game with this bloody Mary bruschetta. The season is winding down. Cool air is blowing through the open windows at night. All I want to do is hang out on my porch, drink wine/coffee/tea, and eat the delicious local bounty with my people. During this extra abundant time of year, It really is all about the simple things for me.

You could serve this bruschetta with a nice dip and crudité setup and a big salad or grilled vegetables, and just call it an evening right there. It’s rustic, easy, satisfying, super flavourful, familiar, and just different enough with the bloody Mary twist.

We concentrate the tomato juices with horseradish, tamari, and garlic here. It’s umami city! Grilled ciabatta is rubbed with fresh garlic, topped with the beautiful summer tomatoes, those reduced juices, and it’s finished with a “salad” of thinly sliced celery, parsley, and red onion. Vegan “parmesan” sprinkle and other typical bloody Mary garnishes are int he mix too! There is so much going on here, but it’s all very simple to prepare. The familiar flavour profile will have your party animal aunt screaming “WHERE’S THE VODKA?!”

And it’s fun! Food should always be at least a little bit fun. If you can’t stand cooking, but want to do it more often (or you’re just in a cooking rut), ask yourself why you’re not enjoying it. Are your knives dull and forcing your prep work to take forever? Get them sharpened or DIY it. Are you lacking inspiration? Go to your local library and check out some new cookbooks–it’s free! Or do you find it boring? Put on some music or a podcast while you chop and stir your way to dinner. Lately, I love The Rewatchables, The Highest Self Podcast, and Call Your Girlfriend.

I honestly get myself into spots where cooking feels annoying and tedious. It happens! When I do, I remind myself that I’m nourishing my body/soul and those that I love. The act of cooking becomes a meditative exercise that flexes my focus and loving intention muscles 🙂

Hope that everyone has a great Labour Day weekend! We’re camping with our dogs and some friends for a few days. Cooking over live fire outdoors is the best thing. Can’t wait to get that quality time in. Enjoy, everyone!


SERVES: 6-12
NOTES: If your cherry or grape tomatoes are large, cut them into quarters so that they’re easier to eat once they’re perched on top of the bread :).

3 cups grape or cherry tomatoes, cut in half
2 teaspoons prepared horseradish
1/2 teaspoon tamari soy sauce
sea salt, to taste
2 cloves of garlic, divided
1 stick of celery, very thinly sliced
¼ cup thinly sliced red onion
small handful flat leaf parsley leaves, roughly chopped
1 teaspoon virgin olive oil
1 ciabatta baguette, sliced open lengthwise

sliced green olives
pepperoncini peppers
thin slices of jalapeno
sliced dill pickles
extra parsley or fresh basil
vegan “parmesan”

In a large bowl, combine the tomatoes, horseradish, tamari, and salt. Take one of the garlic cloves and finely grate it with a Mircroplane into the bowl. You could also mince it very finely with a knife and just add it to the tomatoes after. Toss the tomatoes to combine. Let the tomatoes sit for 30 minutes.

While the tomatoes are marinating, in a medium bowl, combine celery, red onion, parsley, and olive oil. Toss to coat evenly and set aside.

Once the tomatoes have marinated for 30 minutes, strain all of the accumulated juice into a small skillet or saucepan. There should be about ¼ – ⅓ cup of liquid. Place the skillet/saucepan over medium heat on the stove and bring to a simmer. Reduce the tomato juice mixture down to roughly 2 tablespoons and remove from the heat. Set aside.

Grill, broil, or toast the ciabatta until golden and crispy. Cut the toasted ciabatta into 12 even pieces. Cut the remaining garlic clove in half crosswise. Rub the cut surfaces of the ciabatta pieces with the garlic clove and then place on a platter.

Lightly brush each piece of ciabatta with the reduced tomato mixture. Then, spoon the tomatoes onto each piece of ciabatta. Top each bruschetta with a little tangle of the celery/onion/parsley salad. From here you can top the bloody Mary bruschetta with whatever garnishes you like. I went with pepperoncini peppers, olives, and vegan “parmesan.” Enjoy immediately!

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Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread



Teriyaki Stir Fry with Broccoli and Chickpeas

  • Author:
    She Likes Food

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:

  • Diet:


This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

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