Why You’ll Love Vegan Teriyaki Sauce Recipe
This sauce is quick, simple, and made with pantry-friendly ingredients. It has the perfect balance of salty tamari, sweet maple syrup, warm ginger, mild garlic, and a touch of toasted sesame oil.
It’s also easy to customize. You can make it thicker, spicier, sweeter, or gluten-free depending on what you need.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Low sodium tamari or soy sauce
- Vegetable broth
- Maple syrup
- Light brown sugar or coconut sugar
- Rice vinegar
- Garlic powder
- Freshly grated ginger
- Toasted sesame oil
- Cornstarch, tapioca starch, or arrowroot
- Water
- Red pepper flakes, optional
Directions
Whisk the cornstarch and water together in a small bowl until smooth, then set it aside.
Add the tamari or soy sauce, vegetable broth, maple syrup, brown sugar, rice vinegar, garlic powder, grated ginger, toasted sesame oil, and optional red pepper flakes to a small pot.
Bring the mixture to a low boil over medium heat.
Whisk in the cornstarch mixture. Reduce the heat to low and simmer until the sauce thickens.
Start with 1 tablespoon of cornstarch. Add the extra 1/2 tablespoon only if the sauce is not thickening enough.
Whisk occasionally while the sauce simmers to prevent clumps.
Remove from the heat once glossy and thickened. The sauce will continue to thicken as it cools.
Serve with tofu, chickpeas, vegetables, noodles, rice, or your favorite plant-based protein.
Servings and timing
This recipe makes about 1 serving of sauce.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
For a spicy teriyaki sauce, add red pepper flakes or a small amount of chili garlic sauce.
For a sweeter sauce, add an extra teaspoon of maple syrup or brown sugar.
For a gluten-free version, use tamari instead of soy sauce.
For a thicker glaze, use the full amount of cornstarch and simmer a little longer.
For a lighter sauce, use less starch and remove it from the heat sooner.
Storage/Reheating
Store cooled teriyaki sauce in an airtight container in the refrigerator for up to 5 days.
Reheat gently in a small saucepan over low heat, whisking until smooth. You can also microwave it in short intervals, stirring between each one.
If the sauce becomes too thick after chilling, add a splash of water or vegetable broth to loosen it.
FAQs
Can I make this teriyaki sauce gluten-free?
Yes. Use gluten-free tamari instead of soy sauce.
Can I use regular soy sauce?
Yes, but low sodium soy sauce is best so the sauce does not become too salty.
Can I replace maple syrup?
Yes. You can use agave, brown rice syrup, or another liquid sweetener.
Can I skip the brown sugar?
Yes. The sauce will be slightly less sweet, but it will still taste good.
Can I use ground ginger instead of fresh ginger?
Yes. Use a small amount since ground ginger is stronger and more concentrated.
How do I make the sauce thicker?
Use the full 1 1/2 tablespoons of cornstarch and simmer until glossy and thick.
Why did my sauce get too thick?
It may have cooked too long or had too much starch. Add a splash of water or broth and whisk until smooth.
Can I freeze this sauce?
Yes, but the texture may change slightly. Whisk well after thawing and reheating.
What can I serve with vegan teriyaki sauce?
Serve it with tofu, chickpeas, stir-fried vegetables, rice, noodles, or grain bowls.
Can I make it spicy?
Yes. Add red pepper flakes, sriracha, or chili garlic sauce to taste.
Conclusion
This vegan teriyaki sauce is fast, flavorful, and easy to make with simple ingredients. It’s a versatile sauce you can use for quick dinners, meal prep, stir-fries, bowls, and plant-based proteins.
