You won't believe how easy it is to make your own homemade vegan teriyaki sauce with just a few simple ingredients! No need to ever buy store-bought teriyaki again when you see how easy it is to make your own.
Pour it over vegetables, tofu, stir fry, and more! Use it as a stir-fry sauce or a marinade and even adjust the sweetness or add spice to suit your taste! It's vegan and with a few simple changes can easily be made gluten-free, refined sugar-free, and even soy-free too.
❤️ Why you'll love this recipe
- It's quick and easy to make in about 5 minutes.
- You can adjust the sugar and spice levels to suit your taste.
- It works perfectly as a marinade or a sauce for a healthy teriyaki bowl.
- This can easily be made gluten-free or refined sugar-free.
🧾 Ingredients and substitutions
- Soy Sauce - you can use regular soy sauce or Tamari or Bragg's Liquid Aminos to make it gluten-free.
- Water - to dilute the strong flavor of the soy sauce.
- Brown Sugar - to give it sweetness. You can use any sweetener that you choose like agave or vegan honey, but brown sugar gives it the most authentic flavor.
- Vinegar - for the acidity. Either apple cider vinegar or regular white vinegar works well.
- Sesame Oil - for flavor and richness.
- Ginger - for the authentic teriyaki flavor. Freshly grated ginger will give the best flavor.
- Garlic - for flavor. One to two cloves of fresh minced give the best flavor.
- Cornstarch - to thicken the sauce. You can use potato starch or arrowroot if you choose.
- Garlic Chili Paste - aka Sambal Oelek. or Sriracha for optional spiciness. You can find this at any Asian market and most major grocery stores.
🔪 Helpful tools
- Saucepan - to cook the sauce in.
- Garlic Press - to press the garlic cloves.
- Microplane - to grate the ginger root. You can chop up the ginger very small with a knife too, but a Microplane makes it much easier.
🥄 How to make vegan teriyaki sauce
Step 1 - Place all of the ingredients in a small saucepan.
Step 2 - Stir well with a whisk, then turn on the heat to medium.
Step 3 - Stir frequently, and heat the sauce until it begins to boil and thicken.
Step 4 - Allow to slowly boil for about 30 seconds and then remove from heat.
👩🏻🍳 Pro Tips
- Be sure to add the starch to the ingredients while they are still cold. The cornstarch will clump up if it heats up before it is fully dissolved.
- You can omit the starch from the recipe to have a thinner teriyaki marinade that will soak into tofu and seitan better. You can then add the starch mixed with a little water (a cornstarch slurry) to the marinade and bring it to a boil to thicken it later.
- If you want a teriyaki sauce to use as a marinade for tofu, veggies, or anything else you chose, simply omit the cornstarch from the recipe. This will make a sweet and savory sauce that is thin enough to soak in and not stick and burn when you cook it.
- You can make a second batch of teriyaki sauce with the starch for a thicker glaze to pour over your cooked items. You can also use the leftover marinade, add the cornstarch to it, and recook it to thicken the sauce. (See all my vegan marinade recipes)
- For extra flavorful spicy teriyaki, add 1 tsp of Thai garlic chili paste or sriracha.
- To make it gluten-free teriyaki simply swap out the soy sauce for Tamari or Bragg's Liquid Aminos. All other ingredients are naturally gluten-free.
Refined-Sugar Free Teriyaki
- Simply swap out the brown sugar for equal amounts of maple syrup for a refined sugar-free teriyaki sauce.
Low-sodium teriyaki sauce
- Simply use low-sodium soy sauce in place of regular soy sauce.
🍽️ Serving suggestions
🥡 How to store teriyaki sauce
Store your leftover vegan teriyaki sauce in an airtight container or jar in the fridge for up to 5 days or freeze it for up to 3 months.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan teriyaki sauce recipe
Vegan Teriyaki Sauce
- 1/2 cup cold water
- 1/3 cup brown sugar or any other sweetener of choice
- 1/4 cup soy sauce or Tamari or Bragg's Liquid Aminos
- 2 tablespoons vinegar (either white or apple cider vinegar)
- 1 tablespoon sesame oil
- 1-2 cloves garlic minced
- 1-2 teaspoons fresh ginger root grated
- 1 teaspoon garlic chili paste aka Sambal Oelek or Sriracha (optional for a spicy sauce)
- 1 tablespoon corn starch or potato starch
- Place all of the ingredients in a small saucepan. (1/2 cup cold water, 1/3 cup brown sugar, 1/4 cup soy sauce, 2 tbsp vinegar, 1 tbsp sesame oil, minced garlic, ginger root, garlic chili paste, and 1 tbsp corn starch)
- Stir well with a whisk, then turn on the heat to medium.
- Stirring frequently, heat the sauce until it begins to boil and thicken.
- Allow to slowly boil for about 30 seconds and then remove from heat.
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