Vegan Teriyaki Sauce
Vegan teriyaki sauce is simple to make yet packed with sweet, umami-rich flavors. It’s perfect for a variety of recipes, from marinades to sauces and dips. Once you make a homemade version, youโll never want to use store-bought options again!
This vegan teriyaki sauce is one of my go-to recipes for my weekly stir-fries. It’s so easy, so it’s the perfect way to spice up your last-minute dinners. For another easy flavor enhancer, check out my quick vegan stir-fry sauce!
Why I love this recipe
You can make this homemade vegan teriyaki sauce in under 15 minutes from start to finish. Seriously, all you need is 8 pantry staples to bring it to life!
Traditionally, the primary ingredients are soy sauce, mirin, sake, and sugar. My version is completely vegan and gluten-free, making it the perfect choice for just about anyone.
I also add extra seasonings, including sesame seeds, ginger, and garlic, for a flavor punch! Serve it with rice and veggies for a quick, easy, and delicious weeknight meal!
Ingredients notes
You most likely have all the ingredients you need for this vegan teriyaki sauce in your pantry! Find a breakdown and suitable substitutes below.
Tamari
Low-sodium tamari yields a perfectly seasoned vegan teriyaki sauce. It provides a deep, umami flavor without an overpowering saltiness. Look for tamari next to soy sauce in the international aisle or Asian food markets.
Substitute: If you aren’t sensitive to gluten, feel free to use soy sauce.
Sweeteners
I use a mixture of maple syrup and organic brown sugar for a rich, deep, and complex flavor.
Substitute: If you prefer, you can use only muscovado, turbinado, coconut, or brown sugar.
Rice vinegar or mirin
You should be able to find mirin in the Asian food section of large grocery stores or an Asian food market. If not, use rice vinegar and additional sweetener to emulate the delicate tang and shiny properties of mirin.
Ginger & garlic
Impart zesty, spicy, and savory flavors. Make sure to finely mince or grate both.
Substitute: You can use garlic powder in a pinch. Use ยผ-teaspoon for every clove. Ground ginger also works. Use ยฝ-teaspoon for 1 tablespoon of fresh.
Sesame seeds
Whole sesame seeds add a toasty, nutty flavor. Feel free to omit them for a more traditional flavor.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan teriyaki sauce with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Assembly
Step 1
In the meantime, whisk together the cornstarch and water in a separate bowl until the cornstarch dissolves. Set the bowl aside.
Cornstarch is not traditionally included in teriyaki sauce, but I prefer the thick, glossy texture it creates. You can omit it if you prefer.
Step 2
Heat a saucepan over low-medium, then toast the sesame seeds for 3-4 minutes until golden brown. Increase the heat to medium, then add the tamari, maple syrup, brown sugar, rice vinegar, ginger, garlic, and cornstarch slurry, whisking until smooth.
Keep an eye on the sesame seeds as they toast to prevent burning them!
Step 3
Bring the sauce to a boil, then reduce the heat to a simmer for about 6-8 minutes until it thickens slightly. Remove the sauce from the heat and let it cool before transferring it to an airtight container for storage. Happy eating!
Remember to stir the sauce occasionally to prevent it from sticking to the bottom of the pan and burning.
Expert tip
If you add cornstarch to your vegan teriyaki sauce, do NOT add it directly to the simmering mixture. It’s crucial not to add cornstarch directly to hot liquids, which can cause it to clump.
Instead, always mix cornstarch with cold water to create a slurry before adding it to your sauce. Another key to enhancing the sauce’s flavor profile is the proper caramelization of the sugars (both the maple syrup and brown sugar).
Give the sugars enough time to slightly reduce and thicken, which deepens the sauce’s rich, glossy appearance and intensifies the umami from the tamari.
Serving suggestions
You can use vegan teriyaki sauce in so many recipes! Marinate protein sources like vegan chicken, tofu, or tempeh. Or, make a vegan teriyaki veggie burger with a slice of grilled pineapple.
I love to make tofu stir-fries with tons of veggies, teriyaki noodles, or teriyaki rice bowls with homemade rice and onigiri on the side. You can also dip fried tofu, cauliflower wings, or spring rolls right in!
Cooking tips
Use quality tamari: The quality of tamari significantly affects the sauce’s flavor. Invest in a good-quality tamari brand, like San-J or Kikkoman, for the best results.
Simmer at low heat: Keep the sauce at a low simmer rather than a full boil while thickening it. This prevents the sugars from burning and allows the flavors to meld.
Be patient: Heat the sauce until itโs thick enough to cover the back of a spoon.
Consistency: If the sauce is too thick or too thin after the initial cooking, adjust its consistency by adding a little more water or cornstarch slurry. Remember to heat it for another minute or so to activate the cornstarch.
Frequently asked questions
Try adding more sweetener or a bit of water to dilute the saltiness. Use less soy sauce or tamari next time and replace it with water.
Make another cornstarch slurry and add it to the sauce. After adding the slurry, bring it to a simmer and let it cook for a few minutes to activate the cornstarch.
Some teriyaki sauces are gluten-free. Many are made with soy sauce, which contains gluten. However, you can easily make a gluten-free recipe with tamari, coconut aminos, liquid aminos, or gluten-free soy sauce.
Storing & reheating
This vegan teriyaki sauce is so easy to store for quick lunches and dinners. It’s important to let the sauce cool completely before storing it to prevent condensation.
Fridge
This teriyaki sauce can be stored in the fridge for up to 2 weeks if necessary. I recommend keeping it in an airtight glass container to preserve its flavors.
Freezer
Freezing is another option for extending the life of your vegan teriyaki sauce. Pour the cooled sauce into a freezer-safe container or zip-top bag, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months.
Reheating
To reheat the sauce, thaw it in the fridge overnight if frozen, then gently warm it on the stove over low heat to prevent burning.
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Recipe
Easy Vegan Teriyaki Sauce
Equipment
- Saucepan
- Whisk
- Mixing bowl
Ingredients
- ยฝ tablespoon sesame seeds
- 1 tablespoon cornstarch
- 3 tablespoons water
- ยฝ cup low-sodium tamari
- 2 tablespoons maple syrup
- 3 tablespoons organic brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger (grated)
- 1 clove garlic (grated)
Instructions
- Heat a saucepan over low-medium. Add the sesame seeds in, and toast them until they are fragrant and turning golden brown, about 3-5 minutes.
- In the meantime, whisk together the cornstarch and water in a separate bowl until dissolved. Set aside.
- Increase the heat to medium, then add the tamari, maple syrup, brown sugar, rice vinegar, ginger, garlic, and cornstarch slurry. Whisk until the consistency is uniform.
- Bring the teriyaki sauce to a gentle boil, then reduce the heat to simmer for about 6-8 minutes, or until the sauce thickens to your desired consistency.
- Remove the sauce from the heat, and let it cool before transferring it to an airtight container for storage. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.