Easy Vegan Teriyaki Sauce (Gluten-Free)

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Forget store-bought, my Gluten-Free Vegan Teriyaki Sauce sauce is super easy, delicious, inexpensive, takes only 10 minutes to make and isn’t full of chemicals and preservatives. It also happens to be vegan, oil-free, gluten-free, nut-free, and refined sugar-free.

Hey Internet, are you ready for a new saucy sauce from me? This teriyaki is so good it’s downright addictive, but it isn’t full of all the crap that the storebought ones are.

I used it recently in my Chik’n Teriyaki with Brussels Sprouts recipe and I knew I had to make it again and again for other applications.

It’s absolutely perfect and delicious on my teriyaki cauliflower wings too.

It’s also awesome on top of homemade sushi bowls.

Guess what else? It’s ridiculously easy to make and takes only 10 minutes to prep.

Easy Vegan Teriyaki Sauce Ingredients

The base of this sauce is reduced sodium tamari. Tamari is just soy sauce that’s gluten-free.

For sweetness, I used a combination of maple syrup and coconut sugar. See the substitutions section if you don’t have both of these.

The ginger gives great flavor to this recipe. If you aren’t into spicy foods, you won’t feel much spice from the small amount in this recipe. If you do like spicy, go ahead and increase the amount.

What Substitutions Can I Make?

Tamari

Instead of reduced sodium tamari, you could use soy sauce if you aren’t gluten-free. And if you’re avoiding soy, you can use either Bragg’s Liquid Aminos or Coconut Aminos.

You don’t HAVE to use reduced sodium but I found this recipe too salty with regular tamari–could be my taste buds. Your choice.

Coconut Sugar / Maple Syrup

If omitting one, I’d omit the maple syrup and increase the coconut sugar. Agave will work in place of maple syrup.

If you only have maple syrup, then just use a touch more, and know that you may have to increase your corn starch to get a thick, sticky consistency.

If you don’t have either, brown sugar will work for both. Regular white sugar should work too, but might not have as rich of a flavor in this sauce.

Corn Starch

Instead of corn starch to thicken, you could use arrowroot powder. You may be able to use other thickeners, but I haven’t tested them. If you do, comment down below to help others.

How to Make my Gluten-free Vegan Teriyaki Sauce

Making this sauce is super easy and quick!

Note: I would use a sauce pan with a spout –it makes it easier to pour! Especially if you are storing this sauce into a jar or pouring it directly on food (instead of adding it to another pan, say if you are stir-frying something.

Add all the ingredients except the corn starch and 1/4 cup of the water to a small saucepan and heat it on medium high for about one minute.

Then, dissolve the corn starch in the 1/4 cup of water and add it to the pan.

Lower the heat to medium and cook 5-7 minutes, until thickened.

That’s it! Really!

How to Customize my Gluten-free Vegan Teriyaki Sauce

You can customize this easy vegan teriyaki sauce in a number of ways.

For one, try fresh ginger. It gives an awesome texture.

You could also try fresh or powdered garlic!

Also, I love this with sesame seeds — if you’re cool with oil you could add a dash of sesame oil.

Additionally, try adding a little fermented black bean paste for more umami flavor. This ingredient is often found in Asian markets.

And for more spice, try adding chili flakes.

How to Store Teriyaki Sauce

When you make sauces at home, most of the time you are not using preservatives. This means that it won’t last a month in your fridge. However most of the time they are so easy to make that it doesn’t matter.

This sauce will last a week in the fridge if stored properly. Store it in an airtight glass container. I have had the best results with cooked food lasting in the fridge when using glass containers.

For this sauce, I like to store it in a mason jar.

Other Asian-Inspired Recipes

If you like this recipe, I suggest you try some of my other Asian-inspired recipes!

Chinese Takeout Inspired Tofu “Beef” and Broccoli

Vegan Chicken Teriyaki with Oyster Mushrooms and Brussels Sprouts

Teriyaki Cauliflower Wings

More coming soon–any requests? Email me or ask me on social media! You can find me on Instagram or on Facebook.

Anything else?

As always, I hope you love this recipe–I know I do. This Easy Vegan Teriyaki Sauce is:

• Sweet
• Salty
• Rich
• Sticky
• Tangy
• Gooey
• and PACKED with umami flavor!

Let me know in the comments below if you make these onions, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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Easy Vegan Teriyaki Sauce (Gluten-Free)

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• Author: Liz Madsen
• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: 10 minutes
• Yield: 2 cups 1x
• Diet: Vegan

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Description

Forget store-bought, THIS Teriyaki sauce is super easy, delicious, inexpensive, takes only 10 minutes to make and isn’t full of chemicals and preservatives. It also happens to be vegan, oil-free, gluten-free, nut-free and refined sugar-free.

Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free

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Scale 1x2x3x

Ingredients

• 1/4 cup reduced sodium tamari (or soy sauce if not GF) (see note 1)
• 1 tbsp maple syrup
• 3 tbsp coconut sugar (or sub brown sugar) (see note 2)
• 1/4 tsp ground ginger or more, to taste (or use fresh)
• 1–1/4 cup water, divided
• 2 tbsp corn starch (or arrowroot powder)

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Instructions

1. Add all the ingredients except the corn starch and 1/4 cup of the water to a small saucepan and heat it on medium high for about one minute.
2. Dissolve the corn starch in the 1/4 cup of water and add it to the pan.
3. Lower the heat to medium and cook 5-7 minutes, until thickened.
4. Refrigerate in an airtight (glass recommended) container up to one week.

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Notes

• Note 1: Instead of reduced sodium tamari, you could use soy sauce if you aren’t gluten-free. And if you’re avoiding soy, you can use either Bragg’s Liquid Aminos or Coconut Aminos. You don’t HAVE to use reduced sodium but I found this recipe too salty with regular tamari–could be my taste buds. Your choice.
• Note 2: If omitting one, I’d omit the maple syrup and increase the coconut sugar. If you only have maple syrup, then just use a touch more, and know that you may have to increase your corn starch to get a thick, sticky consistency.
• Note 3: I would use a sauce pan with a spout –it makes it easier to pour! Especially if you are storing this sauce into a jar or pouring it directly on food (instead of adding it to another pan, say if you are stir-frying something.

• Category: Ingredient
• Method: Stovetop
• Cuisine: Asian

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free, Teriyaki Sauce

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