An easy Vegan Teriyaki Sauce recipe with fresh garlic and ginger! It's deliciously sweet, savory, sticky, and ready in just 10-15 minutes. Perfect for noodles, rice, veggies, tofu, stir-fry, and beyond! (Vegan, gluten-free, oil-free.)
This Asian-style teriyaki sauce is one of my favorite sauces, and it only takes about 10-15 minutes to prepare! It's sticky, sweet, savory, and also easy to make.
It adds instant flavor to a wide variety of dishes. Enjoy it on noodles, rice, tofu, veggies, stir-fries, or whatever else sounds good.
Plus it's made with simple, healthy ingredients and is naturally sweetened.
Note: This is not an authentic homemade Teriyaki sauce, but merely my own version, and a healthier alternative to store-bought sauces!
Ingredients for Vegan Teriyaki Sauce
For this recipe you will whisk together, then simmer in a small saucepan:
- Vegetable broth
- Tamari: Or soy sauce, but I use tamari for a gluten-free teriyaki sauce. (Be sure to use low sodium if desired.) Coconut aminos could also work for a soy-free option.
- Pure maple syrup: Maple syrup is a great natural sweetener. But you can also substitute brown sugar which works great too.
- Rice vinegar: I use unseasoned rice vinegar. (Seasoned rice vinegar contains added sugar and salt.)
- Fresh garlic cloves: Or you can substitute garlic powder if desired, but I really enjoy the flavor of fresh garlic and ginger in this homemade sauce.
- Fresh ginger: Use as much or as little as you prefer. I peel my ginger before grating.
- Cornstarch: We'll whisk together one tablespoon cornstarch with two tablespoons cold water in a small bowl to create a cornstarch slurry. Then we'll add this at the end of simmer time to slightly thicken the mixture. (Or you can substitute another thickener of choice such as arrowroot powder.)
Customizing
Flavors: Play around with the flavors however you see fit! Add more or less vinegar to adjust the tanginess, more maple syrup for sweetness, more or less tamari for salty, umami flavor, etc.
Other additions: Other flavors you can stir into the mixture include mirin, pineapple juice or orange juice, toasted sesame seeds, or sesame oil to taste.
Make it spicy: For a spicy version, add sriracha, chili garlic sauce, or red pepper flakes to taste.
Serving
Teriyaki is a great all-purpose Asian-style sauce because it can be used as a glaze or marinade. Pour it over a plant-based protein like tofu, tempeh, or vegan chicken. Or toss it with stir-fry dishes, on noodles, rice bowls, veggies, and more.
Storing
Either use this sauce immediately, or let it cool completely then store in an airtight container or sealed jar in the fridge. I find it keeps for about 5-7 days in the refrigerator. It's great made ahead for a quick, flavorful sauce to add to your weeknight meals!
Recipes with Teriyaki Sauce
Here are a few of my favorite ways to enjoy it:
- Teriyaki Noodles
- Teriyaki Vegetable Stir Fry
- Baked Teriyaki Tofu
- Teriyaki Broccoli and Carrots
- Teriyaki Mushrooms with Snow Peas
For more inspiration, also browse all vegan sauce & seasoning recipes.
Vegan Teriyaki Sauce (Oil-Free!)
Ingredients
- 1/3 cup vegetable broth (or water)
- 1/4 cup tamari
- 3 Tbsp. pure maple syrup
- 1 Tbsp. rice vinegar
- 2 cloves garlic, minced
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch (+ 2 Tbsp. cold water)
- Optional: 1/2 tsp. sesame seeds
Instructions
- Place all ingredients (except cornstarch and water) in a small saucepan over medium heat. Heat for about 5-6 minutes or until lightly simmering.
- Meanwhile, make cornstarch slurry: In a small bowl, combine 1 Tbsp. cornstarch with 2 Tbsp. cold water. Whisk well to combine.
- Reduce heat to medium-low and add cornstarch slurry. Whisk for 1-2 minutes until slightly thickened. Stir in sesame seeds if desired.
- Remove from heat and use immediately over tofu, stir-fry, noodles, etc. Or let it cool and store in a sealed container in the fridge for about 1 week.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this oil-free vegan teriyaki sauce recipe, also check out:
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Theresa says
Do you think we could freeze this recipe? Maybe just without the cornstarch?
Kaitlin says
Hello, Theresa! I haven't tried that, but I bet it would freeze great (even with the cornstarch I'm guessing)! I would personally use it within 3 months if kept in the freezer. I'd love to hear how it goes if you give it a try!
Pat says
Excited about your oil-free vegan recipes. Thanks for posting and sharing all these!
Kaitlin says
Thrilled to hear this, Pat! Thanks for the kind feedback and I truly hope you enjoy the recipes!
Jennifer says
Absolutely yummy! Easy to make and flavourful! Made this sauce ahead of time and stored in a mason jar in the fridge. Fantastic!
Kaitlin says
Thrilled to hear you enjoyed it, Jennifer! So glad it worked out for you making it in advance. Hope you've had a beautiful summer!
Hannah says
Super delicious!! We mixed ours with a mixture of veggies and noodles. Will definitely make again.
Kaitlin says
Wonderful! Thanks for sharing, Hannah!
Shellie says
Can I use coconut nectar in place of the syrup?
Kaitlin says
Hi Shellie! I haven't tried that, but I think it could be a great substitution for the sweetener. Would love to hear if you give it a go!
Bethany says
I was looking for a quick teriyaki sauce for tofu and this was exactly what I needed! It was delicious! Thanks for posting.
Kaitlin says
Great to hear!