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
- 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)
- 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.
- 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.
- Refrigerate in an airtight (glass recommended) container up to one week.
- 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